ROASTED BRUSSEL SPROUT SALAD RECIPES RECIPES

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ROASTED BRUSSELS SPROUTS AND CORN SALAD RECIPE | ALLRECIPES



Roasted Brussels Sprouts and Corn Salad Recipe | Allrecipes image

I came up with this festive and flavorful dish one day when I needed a side dish to take to a barbeque and realized that I needed to use some fresh vegetables I had on hand.

Provided by kimberly

Categories     Salad    Vegetable Salad Recipes    Corn Salad Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 9

2 pounds Brussels sprouts, divided
1 tablespoon extra-virgin olive oil, or to taste
sea salt and ground black pepper to taste
2 ears corn, husked
6 slices bacon
1 tablespoon butter
1 medium shallot, minced
1 red bell pepper, diced
2 tablespoons white balsamic vinegar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
  • Toss 1/2 of the Brussels sprouts with olive oil, salt, and black pepper. Spread in the prepared pan.
  • Roast in the preheated oven, turning occasionally, until sprouts are blackened on the outside and soft on the inside, about 20 minutes. Meanwhile, thinly slice remaining sprouts and cut corn kernels away from the cobs.
  • 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; crumble into pieces.
  • Drain bacon grease, reserving 1 tablespoon in the skillet. Melt in butter. Add sliced Brussels sprouts, corn kernels, shallot, salt, and pepper. Saute until sprouts are just cooked through, 12 to 15 minutes.
  • Add roasted Brussels sprouts, crumbled bacon, and red bell pepper to the skillet. Drizzle in balsamic vinegar and toss to combine.

Nutrition Facts : Calories 115.8 calories, CarbohydrateContent 13.7 g, CholesterolContent 9.1 mg, FatContent 5.3 g, FiberContent 4.2 g, ProteinContent 6 g, SaturatedFatContent 1.8 g, SodiumContent 194.5 mg, SugarContent 3.7 g

ROASTED AND RAW BRUSSELS SPROUTS SALAD RECIPE - NYT COOKING



Roasted and Raw Brussels Sprouts Salad Recipe - NYT Cooking image

If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you’ll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.

Provided by Susan Spungen

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

1 pound or 2 (9-ounce) containers brussels sprouts
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1 small shallot, halved
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Black pepper
5 tablespoons extra-virgin olive oil
1 1/2 ounces Pecorino Sardo, or other sharp sheep’s milk cheese, shaved with a vegetable peeler (about 1 scant cup)
1/3 cup whole raw almonds, roughly chopped

Steps:

  • Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
  • Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
  • Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
  • Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
  • Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

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