Best Brussels Sprouts Apple And Brown Rice Salad Recipes

Brown Rice Salad with Apples image

Provided by Tyler Florence

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups cooked brown rice
1 Granny Smith Apple, diced
2 celery stalks, finely chopped
1 red bell pepper, chopped
1/2 bunch green onions, chopped
1/2 cup walnut pieces
1 cup cooked chicken, cubed
3 tablespoons flat leaf parsley, chopped
1/4 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepper

Steps:

In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled.

Roasted Brussels Sprout and Apple Salad image

Provided by Andrea Bemis

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon plus 1 teaspoon olive oil, divided
1 pound Brussels sprouts, halved lengthwise
1 apple, cut into 1/4-inch slices
1 yellow onion, cut into 1-inch chunks
1/4 cup tahini
2 tablespoons rice wine vinegar
1 tablespoon pure maple syrup
2 teaspoons white miso
1/8 teaspoon crushed red pepper flakes
1/2 cup hazelnuts, finely chopped
4 cups baby spinach
1/2 cup crumbled blue cheese

Steps:

Heat oven to 400°F. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.

Roasted Apples and Brussels Sprouts image

Provided by Jacob French

Time 35m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package frozen Brussels sprouts
2 apples - peeled, cored, and cut into 3/4-inch chunks
2 sweet onions, cut into 3/4-inch chunks
2 tablespoons extra-virgin olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder to taste
zest from 1 lemon
juice from 1 lemon

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g

Brussels Sprouts and Apples image

Provided by Taste of Home

Time 25m

Yield 5 servings.

Number Of Ingredients 9

1 pound fresh brussels sprouts, trimmed and halved
2 medium tart apples, cut into 1-inch chunks
1 small red onion, cut into wedges
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper

Steps:

Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.

Nutrition Facts :