Best Alton Browns Brussel Sprout Salad Recipes
ALTON BROWN'S BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
Make and share this Alton Brown's Brussels Sprouts With Pecans and Cranberries recipe from Food.com.
Provided by Magic Mushroom
Categories Vegetable
Time 20m
Yield 1 lb sprouts, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
- Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes.
- Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes.
- Remove the pan from the heat, add the cranberries, toss and serve.
BRUSSELS SPROUTS WITH BACON AND CHEESE
Steps:
- Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately.
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.
BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
Steps:
- Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
- Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.
GRILLED BRUSSELS SPROUTS
Steps:
- Heat a grill to medium.
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.
Nutrition Facts : Calories 126 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 509 milligrams, Carbohydrate 11 grams, Fiber 5 grams, Protein 4 grams, Sugar 2 grams
BACON-MAPLE SPROUTS
Before you begin, gather ingredients and equipment. Measure out ingredients.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 side servings
Number Of Ingredients 5
Steps:
- Crank the oven to 350 degrees F.
- Place the bacon on a rimmed half sheet pan (a lip is important as there will be a fair amount of fat). Roast, flipping halfway through, until crisp, 20 to 25 minutes. Carefully remove pan from oven and transfer the bacon slices to paper towels to drain. Carefully pour the bacon fat from the sheet pan into a small heatproof bowl and reserve both the fat and the sheet pan. Keep the oven on.
- While the bacon is making the kitchen smell awesome, trim the dry ends from the sprouts remove any yellow outer leaves, and halve the sprouts longitudinally. Cut the apple by quartering, then remove and discard the core. Slice each quarter lengthwise into thirds, then cut crosswise into fourths to yield 12 pieces. Do not peel the apple!
- In a large bowl, toss the sprouts and apple pieces with 2 tablespoons of the reserved bacon fat and spread in an even layer on the reserved sheet pan, placing as many sprouts cut side down as possible. Reserve the bowl.
- Roast until the sprouts are browned and tender, 20 to 25 minutes. (A little char is a good thing.)
- While the sprouts and apple cook, whisk the mustard and the syrup together in the reserved large bowl. Coarsely chop the bacon.
- When the sprouts are brown, return them to the bowl and toss with the mustard-maple mixture. Plate and top with the bacon.
BASIC BRUSSELS SPROUTS
Steps:
- Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately.
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Alton Brown's Brussels Sprout Salad Recipes: An
Alton Brown is a celebrity chef, author, and television personality who is widely known for his innovative and science-based approach to cooking. His culinary expertise spans across a range of cuisines, and his recipes are beloved by home cooks and professional chefs alike. One of his most popular creations is his Brussels sprout salad, which features a unique blend of flavors and textures.
Although there are several variations of Alton Brown's Brussels sprout salad, the core ingredients typically include raw Brussels sprouts, dried cranberries, sliced almonds, and a tangy dressing. What sets this salad apart from others is the way the ingredients are combined and prepared. For example, the Brussels sprouts are shaved thinly to create a delicate texture, and the almonds are toasted to enhance their nutty flavor. The dressing often includes elements such as Dijon mustard, honey, lemon juice, and olive oil, all of which add depth and complexity to the dish.
The Nutritional Benefits of Brussels sprouts
Brussels sprouts are a cruciferous vegetable that are packed with vitamins and minerals, making them an excellent addition to any healthy diet. They are particularly rich in vitamin K, vitamin C, and folate, all of which are essential for maintaining optimal health. Additionally, Brussels sprouts are high in fiber and low in calories, which makes them a great choice for anyone looking to manage their weight or improve their digestion.
Preparing Brussels Sprouts for Salads
When it comes to making a Brussels sprout salad, the key is to prepare the Brussels sprouts properly. In order to achieve the desired texture, the sprouts need to be shaved or sliced very thin. This can be done using a sharp knife or a mandoline slicer. Another option is to use a food processor fitted with a slicing attachment. Regardless of the method, it's important to remove any tough or wilted outer leaves before slicing.
Once the Brussels sprouts are sliced, they can be combined with other ingredients such as dried fruit, nuts, cheese, or herbs. The dressing can be simple or complex, depending on personal preference. Honey mustard, balsamic vinaigrette, or citrus-based dressings all work well with Brussels sprout salads.
Alton Brown's Spicy Brussels Sprout Salad Recipe
One of Alton Brown's most famous Brussels sprout salad recipes includes a spicy twist. This recipe features thinly sliced Brussels sprouts mixed with diced jalapeños, fresh cilantro, and roasted peanuts, all tossed with a dressing made from rice vinegar, honey, and chili oil.
Ingredients:
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 2 jalapeño peppers, seeded and diced
- 1/2 cup fresh cilantro leaves
- 1/2 cup roasted peanuts, chopped
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon chili oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine the sliced Brussels sprouts, diced jalapeños, cilantro, and chopped peanuts.
- In a separate bowl, whisk together the rice vinegar, honey, chili oil, salt, and pepper.
- Pour the dressing over the Brussels sprouts mixture and toss to coat evenly.
- Adjust the seasoning as needed and serve chilled.
Alton Brown's Sweet Brussels Sprout Salad Recipe
Another popular Brussels sprout salad recipe from Alton Brown features a sweeter flavor profile. This recipe uses halved grapes, honey-roasted pecans, and crumbled goat cheese to complement the delicate Brussels sprouts. The dressing includes a combination of apple cider vinegar, honey, and Dijon mustard for a tangy and sweet finish.
Ingredients:
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1 cup halved seedless grapes
- 1/2 cup crumbled goat cheese
- 1/2 cup honey-roasted pecans, chopped
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine the sliced Brussels sprouts, halved grapes, crumbled goat cheese, and chopped pecans.
- In a separate bowl, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Slowly pour the olive oil into the dressing mixture while whisking vigorously.
- Pour the dressing over the Brussels sprouts mixture and toss to coat evenly.
- Adjust the seasoning as needed and serve chilled.
Conclusion
Alton Brown's Brussels sprout salad recipes are a testament to his creativity and culinary expertise. Whether you prefer a spicy or sweet flavor profile, these salads offer a unique and satisfying combination of textures and flavors. By using thinly sliced Brussels sprouts and carefully selected ingredients, Alton Brown has elevated this humble vegetable to new heights. Try one of his recipes today and taste the difference for yourself!