Shredded Brussels Sprout Salad With Hazelnut Crunch Food

CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD

Crunchy Sweet Brussels Sprout-Walnut Salad image

Provided by Sunny Anderson

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound Brussels sprouts
2 tablespoons extra- virgin olive oil
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground pepper
1/2 cup dried cranberries
1/2 cup chopped walnuts

Steps:

Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.

SHREDDED BRUSSELS-SPROUT SALAD WITH HAZELNUT CRUNCH

Shredded Brussels-Sprout Salad with Hazelnut Crunch image

Caramelized hazelnuts flavored with fresh rosemary and lemon set this slaw-like Brussels sprout salad apart.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 5

Ingredients

1 pound Brussels sprouts, shredded (6 cups)
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
1 cup Hazelnut Crunch
Kosher salt and freshly ground pepper

Steps:

Toss together sprouts, juice, oil, and 3/4 cup crunch; season with salt and pepper. Serve immediately, sprinkled with remaining 1/4 cup crunch.

WARM BRUSSELS SPROUT SALAD WITH HAZELNUTS AND CRANBERRIES

Warm Brussels Sprout Salad with Hazelnuts and Cranberries image

Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.

Provided by Amy McEver

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound Brussels sprouts, trimmed and quartered
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup chopped hazelnuts
3 slices thick-cut bacon, chopped
2 tablespoons maple syrup
2 tablespoons chopped fresh rosemary
1 cup dried cranberries
¼ cup grated Pecorino-Romano cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
Bake in the preheated oven until sprouts are tender, about 15 minutes.
Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 31.1 g, Cholesterol 5 mg, Fat 18.3 g, Fiber 5.8 g, Protein 7.1 g, SaturatedFat 2.2 g, Sodium 123.7 mg, Sugar 19.5 g

HAZELNUT CRUNCH

Hazelnut Crunch image

We recommend serving this delicious topping with any holiday side dish, including our Shredded Brussels-Sprout Salad. For extra, double these amounts -- it won't go to waste.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 40m

Yield Makes 1 1/4 cups

Number Of Ingredients 6

Ingredients

5 tablespoons extra-virgin olive oil
1/4 cup packed fresh rosemary leaves
2 tablespoons julienned lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons)
1 cup hazelnuts (5 ounces), coarsely chopped
2 tablespoons sugar
Kosher salt and freshly ground pepper

Steps:

Heat oil in a medium skillet over medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.
Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds. Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.

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