Best Broccoli And Brussels Sprouts Slaw Recipes

BROCCOLI AND BRUSSELS SPROUT DELIGHT

Broccoli and Brussels Sprout Delight image

Broccoli and Brussels sprouts combine and come together in delightful way. If you love Brussels sprouts, this is a nice way to reintroduce them to your friends and family. Use fresh Brussels sprouts and broccoli. If the sprouts are large, trim and quarter them.

Provided by Howard

Categories Side Dish Vegetables Brussels Sprouts

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons butter, divided
2 cloves garlic, chopped
2 cups broccoli florets
8 Brussels sprouts, trimmed and halved
1 small tomato, seeded and diced
¼ teaspoon salt
⅛ teaspoon red pepper flakes

Steps:

Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.
Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.

Nutrition Facts : Calories 115 calories, Carbohydrate 7.9 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 232.8 mg, Sugar 2.2 g

BROCCOLI AND BRUSSELS SPROUTS SLAW

Broccoli and Brussels Sprouts Slaw image

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Provided by Chris Morocco

Categories Broccoli Brussels Sprout Side Kid-Friendly Healthy Thanksgiving Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small head or 1/2 of a large head of broccoli
6 oz. brussels sprouts, trimmed, thinly sliced lengthwise
1/2 tsp. kosher salt, plus more
2 oil-packed anchovy fillets (optional)
1/2 oz. Parmesan, finely grated, plus more, shaved, for serving
1/4 cup olive oil
3 Tbsp. fresh lemon juice
Freshly ground black pepper
1/2 cup Castelvetrano olives, pitted
1/4 cup unsalted roasted almonds, coarsely chopped

Steps:

Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.
Do ahead
Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.