Best Nutty Warm Brussels Sprouts Salad Recipes

WARM BRUSSELS SPROUTS SALAD

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, toss Brussels sprouts, 2 tablespoons of the olive oil and 1/2 teaspoon of the salt until coated. Spread in single layer in pan. Bake 10 to 15 minutes or until just sprouts are tender and lightly browned. Cool 5 minutes.
• Meanwhile, in small bowl, mix sesame oil, remaining 1/2 teaspoon salt, the pepper, shallot, garlic, vinegar and remaining 2 tablespoons olive oil with whisk until blended.
• Transfer Brussels sprouts to serving dish; drizzle with dressing. Sprinkle with cilantro and onions. Serve warm.

NUTTY WARM BRUSSELS SPROUTS SALAD

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.

WARM BRUSSELS SPROUTS SALAD

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.

NUTTY BRUSSELS SPROUTS

Steps:

• Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an "X" in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.
• In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.
• Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.