Give some love to Brussels sprouts
COLD BRUSSELS SPROUTS SALAD WITH GLAZED PECANS
Rich, delicious, earthy flavours, it’s unami in one recipe. Unami is the fifth taste after salt, sweet, sour and bitter. It’s paired with the richness of the blue cheese, the sweetness and crunch of the pecans and the earthy flavours of the Brussels sprouts. A great side dish to go with any meal.
SAUTEED BRUSSELS SPROUTS SLAW WITH CARROTS AND GOLDEN RAISINS
You might only cook Brussels sprouts as a holiday side dish but they should be part of a healthy diet all year around. This cruciferous vegetable has the reputation of being bitter but when properly cooked, it’s health benefits shine. The thinly sliced Brussels sprouts are the perfect substitution in a cabbage coleslaw.
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Cold Brussels Sprouts Salad with Glazed Pecans
Salad Ingredients:
1 lbs Brussels sprouts, trimmed (500 g)
1/4 cup canola oil (60 mL)
2 Tbsp balsamic vinegar (30 mL)
1 tsp coarse mustard (5 mL)
2 tsp honey (10 mL)
1/4 cup crumbled blue cheese (60 mL)
1/2 cup glazed pecans (recipe follows) (125 mL)
Salad Directions:
1.Cook Brussels sprouts in a large pot in boiling water, until tender, about 8 minutes. Drain well. Cut large sprouts in half if necessary.
2.Meanwhile, combine canola oil, balsamic vinegar, mustard and honey in a small jar and shake vigorously.
3.Transfer Brussels sprouts to a salad dish. Drizzle with dressing.
4.Top salad with crumbled blue cheese and glazed pecans.
Glazed Pecans Ingredients:
1 cup pecan halves (250 mL)
1 Tbsp canola oil (15 mL)
1 Tbsp granulated sugar (15 mL)
1/8 tsp cayenne pepper (.5 mL)
1/4 tsp salt (1 mL)
Glazed Pecans Directions:
1.Preheat oven 325F (160C)
2.Combine all ingredients in a small bowl.
3.Spread nuts on a small greased baking sheet.
4.Bake for about 15 minutes. Cool.
Sautéed Brussels Sprout Slaw with Carrots and Golden Raisins
Ingredients:
2 Tbsp canola oil (30 mL) 1 small onion, diced (1 )
2 cloves garlic, minced (2 )
1 large carrot, peeled and cut into julienne (1 )
1/4 cup golden raisins (60 mL)
2 Tbsp chopped fresh flat leaf parsely (30 mL)
2 tsp chopped fresh oregano (10 mL)
1 lbs Brussels sprouts, trimmed and thinly sliced (500 g)
Directions:
1.In a large saucepan, heat canola oil over medium heat. Saute onion, garlic, carrot, and raisins. Cover and sauté for about 3 minutes or just until vegetables are beginning to soften. Stir often. Add a small amount of water if necessary.
2.Add parsley, oregano and Brussels sprouts. Heat through.
3.Serve immediately.
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