BRUSSEL SPROUT AND CAULIFLOWER RECIPE RECIPES

CHOPPED BRUSSELS SPROUT SALAD RECIPE | ALLRECIPES

Chopped Brussels Sprout Salad Recipe | Allrecipes image

Don't be scared of raw Brussels sprouts - they are delicious!

Provided by Ann Freele

Categories Vegetable Salads

Total Time 20 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 shallot, minced
¼ cup cider vinegar
¼ cup sunflower seed oil
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
6 cups Brussels sprouts, trimmed, halved, and sliced
2 Gala apples, cored and thinly sliced
½ cup dried cranberries
⅓ cup sliced almonds
⅓ cup raw sunflower seed kernels
⅓ cup shelled, raw pumpkin seeds

Steps:

Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.
Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.

Nutrition Facts : Calories 230.4 calories, CarbohydrateContent 22.2 g, FatContent 14.8 g, FiberContent 4.9 g, ProteinContent 6 g, SaturatedFatContent 1.6 g, SodiumContent 258.7 mg, SugarContent 10.8 g

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

Roasted Brussels Sprouts and Cauliflower Soup image

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

canola cooking spray
16 oz cauliflower florets
16 oz brussels sprouts (halved)
2 tbsp olive oil
1 teaspoon butter (or more oil for DF, W30, V)
1/2 cup chopped shallots
3 1/2 cups vegetable broth
3/4 teaspoon kosher salt
black pepper (to taste)

Steps:

Preheat oven to 450F.
Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
Transfer the rest to the pot and simmer 2 minutes.
Transfer in two batches to the blender and blend until smooth.
Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

Nutrition Facts : ServingSize 1 cup + topping, Calories 173 kcal, CarbohydrateContent 22 g, ProteinContent 6.5 g, FatContent 8 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 393 mg, FiberContent 8 g, SugarContent 4 g

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CHOPPED BRUSSELS SPROUT SALAD RECIPE | ALLRECIPES

Don't be scared of raw Brussels sprouts - they are delicious!
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Category Vegetable Salads
Calories 230.4 calories per serving

Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.

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