Warm Roasted Shredded Brussels Sprouts Salad
Mr. English and I are obsessed with Brussels sprouts–little villains. They look and act all tough, and give themselves a bad reputation. But I think you’ll find, Brussels sprouts are fast becoming everyone’s secret favorite vegetable.
I just developed this last weekend as I was testing Thanksgiving recipe for Serious Eats, and I wanted something for us to eat along with them at our weekly Sunday night dinner (when I have a huge recipe-testing weekend, we invite friends over to help clear away the evidence). Our Thanksgiving this year will only be three people (sad old London!), but I am definitely, definitely making this.
I simply run the Brussels sprouts through the slicer on the food processor (a process of which I have become inordinately fond) and toss them with olive oil, salt, and pepper. Then, I spread them into as thin a layer as I can, and roast them at 400 to 425 degrees just until their edges start to tan, and go all bronzed and crisp–about 6 minutes. Then, while they’re hot, I add the key splash of cider vinegar. They are crisp, salty, tangy, luscious. Killer, killer side dish!
INGREDIENTS
- 1 pound of Brussels sprouts, shredded
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon cider vinegar
PROCEDURE
Preheat the oven to a nicely hot 400 degrees. Toss the sprouts, oil, salt, and pepper together in a large bowl. Spread the sprouts in an even layer on a parchment-lined baking sheet, and roast just until the edges start to toast. You want the sprouts to keep their vibrant green. About 6 minutes. While still hot, toss the vinegar into the sprouts. Serve right away. I may toss a few toasted flaked almonds in dress it up for Thanksgiving.print this recipe
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Looks delish! I’m always looking for more brussels sprouts recipes around this time of year when my sprout intake increases exponentially (I’m obsessed, too). Plus, my vegan cousin is visiting for Thanksgiving this year and I’ve been scrambling for stuff that she could enjoy. I’ll DEFINITELY be making this. Thanks so much, Kerry! 🙂
Terrific! I have a vegan this year too! I hope your cousin loves it. Happy Thanksgiving!
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Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids..
Be well
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