BRUSSELS SPROUT SLAW
"Coleslaw is a great way to sneak Brussels sprouts onto anyone's plate."
Provided by Damaris Phillips
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
- Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
- Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.
BRUSSELS SPROUT, APPLE AND PEAR SLAW
Coleslaw is one of the best things that could've ever happened to an American barbecue or block party. Not only am I a coleslaw fanboy, I happen to think of myself as a bit of a connoisseur. I make it year-round and in all forms. This version is one of my favorites because it takes coleslaw out of its summer context and gives it an autumnal feel thanks to the Brussels sprouts, apples, and pears.
Provided by Justin Chapple
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds. Add the Brussels sprouts, apple, and pear and toss well. Season with salt and pepper and toss again. Serve.
ROASTED BRUSSELS SPROUTS WITH PEARS
A savory Brussels sprouts dish with a homey taste from bacon, a little sweetness from the pears, and some tang from the balsamic vinegar.
Provided by Cherrice
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
- Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
- Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
- While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.
Nutrition Facts : Calories 221.7 calories, Carbohydrate 28.4 g, Cholesterol 2.5 mg, Fat 11.6 g, Fiber 7.4 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 125.3 mg, Sugar 14.2 g
BRUSSELS SPROUTS SLAW
Steps:
- Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
- In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.
LEMONY BRUSSELS SPROUT SLAW
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It's not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
- Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams
More about "brussels sprout apple and pear slaw recipes"
APPLE & BRUSSELS SPROUTS SLAW RECIPE - COOKIN CANUCK
From cookincanuck.com
4.7/5 (9)Calories 88 per servingCategory Salads, Side Dishes
- In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don’t burn. Allow the nuts to cool.
- Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef’s knife.
- In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.
- In a small bowl, whisk together the lemon juice, garlic, agave nectar, Dijon mustard, salt and pepper.
CHICKEN SCHNITZEL WITH APPLE, PEAR AND BRUSSELS SPROUT …
From today.com
3.2/5 (17)Category EntréesAuthor Justin Chapple
- 1. In a shallow bowl, beat the eggs with the cayenne and season with salt and pepper. Spread the panko in another shallow bowl. Season the chicken with salt and pepper and then dip in the egg. Dredge the coated chicken in the panko, pressing to help it adhere.
- 2. In a large skillet, heat 1/4 inch of the olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once, until browned and white throughout, 4 to 6 minutes total. Transfer the chicken to paper towels to drain.
- 3. Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and celery seeds. Add the Brussels sprouts, apple and pear and toss well. Season with salt and pepper and toss again. Serve with the chicken schnitzel.
BRUSSELS SPROUTS SLAW WITH DIJON DRESSING AND …
From wellplated.com
BRUSSELS SPROUT SLAW RECIPE - BBC FOOD
From bbc.co.uk
SHAVED BRUSSELS SPROUT SALAD WITH APPLES, WALNUTS
From onceuponachef.com
PEAR AND BRUSSEL SPROUT SLAW RECIPE - MYFOODBOOK
From myfoodbook.com.au
WARM BRUSSELS SPROUTS AND PEAR SALAD - BUDGET BYTES
From budgetbytes.com
BRUSSELS SPROUT SLAW RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
HONEY MUSTARD BRUSSELS SPROUT SLAW - COOKIE AND KATE
From cookieandkate.com
PEAR AND BRUSSELS SPROUT SLAW - BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Total Time 30 minsServings 4Calories 509 per serving
- Add spinach, Brussels sprouts, dates, walnuts, and Parmesan to bowl; toss to coat. Add pear slices and beans. Toss to combine.
BRUSSELS SPROUTS & APPLE SLAW | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
4.3/5 (21)Estimated Reading Time 1 minCategory SaladsCalories 984 per serving
BRUSSELS SPROUT SLAW (SERVED IN CHEDDAR CHEESE CUPS) - DESSERT …
From dessertfortwo.com
EASY BRUSSELS SPROUT SLAW RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
BRUSSELS SPROUT SLAW WITH APPLE CIDER VINAIGRETTE - MAE'S MENU
From maesmenu.com
RECIPE: BRUSSELS SPROUT APPLE SLAW – CLEVELAND CLINIC
From health.clevelandclinic.org
BRUSSELS SPROUTS SLAW RECIPE - TASTINGTABLE.COM
From tastingtable.com
BRUSSELS SPROUT SLAW RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
WHY BRUSSELS SPROUTS TASTE BETTER AS ADULTS | WELL+GOOD
From wellandgood.com
BRUSSELS SPROUT SLAW WITH APPLES AND PECANS RECIPE - SOUTHERN …
From southernliving.com
You'll also love