WARM BRUSSELS SPROUTS SALAD
Make and share this Warm Brussels Sprouts Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Salad dressing:.
- Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
- Crispy Sage Leaves:.
- Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
- Salad:.
- Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.
Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3
BRUSSELS SPROUT SALAD
Provided by Food Network Kitchen
Time 15m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
- Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
- Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.
WARM BRUSSELS SPROUT SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.
WARM BRUSSELS SPROUT SALAD
Provided by Clark Frasier
Categories Salad Vegetable Side Christmas Thanksgiving Vegetarian Quick & Easy Brussels Sprout Christmas Eve Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Cook butter in large skillet over medium heat until just beginning to brown. Add brussels sprout leaves. Toss until just beginning to wilt but still green, about 3 minutes. Season with salt and pepper.
WARM BRUSSELS SPROUT SALAD WITH HAZELNUTS AND CRANBERRIES
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
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
WARM BRUSSELS SPROUT SALAD
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.
Nutrition Facts : Calories 124 g, Fat 8 g, Fiber 3 g, Protein 4 g
NUTTY WARM BRUSSELS SPROUTS SALAD
Originally from Cooking Light but tweaked to our preferences. Have also sprinkled on some recipe#463068 instead of the nuts. Haven't done this yet but think you could make the gratin ahead and the brussels sprouts and keep two aspects separate, then reheat the sprouts in microwave and assemble-just don't put the gratin in until serving or it will turn into mush.
Provided by WiGal
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large nonstick skillet over medium heat.
- Add garlic; cook 1 minute or just until golden, stirring constantly.
- Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
- Transfer crumb mixture to a cup.
- Heat oil over medium heat.
- Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
- Remove from heat, season with salt and pepper, stir in cracker crumbs.
- Top with walnuts or recipe#463068 and cheese.
- Serve warm.
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WARM BRUSSELS SPROUTS SALAD WITH BACON | AMBITIOUS …
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5/5 (18)Total Time 35 minsCuisine AmericanCalories 246 per serving
- First make the dressing: in a medium bowl, whisk together the olive oil, lemon juice, maple syrup, dijon, garlic, salt and pepper. Set aside.
- Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
- Cook the bacon: add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces.
- Add olive oil to the same large skillet and turn up the heat to medium high. Stir in brussels sprouts and saute for a few minutes until they start to become slightly golden brown. Turn heat to low and add in the dressing, parmesan cheese and bacon; saute for a few more minutes so the cheese melts then serve immediately. Serves 4-6. Garnish with extra bacon, hazelnuts and shaved parmesan.
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- Preheat the oven to 425°. In a small baking dish, toss the Granny Smith apple quarters with 1 tablespoon of the olive oil and season with salt. Roast the apple quarters for about 15 minutes, until they are very tender and browned in spots.
- Scrape the apple and its juices into a blender. Add the water, cider vinegar, Dijon mustard, shallot and the remaining 1 tablespoon of olive oil to the blender. With the machine on, slowly pour in 1/2 cup of the canola oil and puree until the dressing is smooth. Season the dressing with salt and pepper and refrigerate.
- In a very large skillet, toast the pine nuts over moderate heat, shaking the skillet, until the nuts are golden, about 4 minutes. Transfer the nuts to a plate to cool.
- In the same skillet, heat the remaining 1 tablespoon of canola oil. Add the ham and cook over moderately high heat until browned in spots, about 2 minutes. Add the brussels sprout leaves and Fuji apple and season with salt and pepper. Cook, stirring, until the leaves wilt slightly, about 3 minutes. Add the pine nuts, parsley and 6 tablespoons of the apple dressing and cook until warmed through, about 1 minute. (Reserve the remaining dressing for another use.) Season with salt and pepper and transfer to plates.
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