Raw brussels sprouts and chickpea salad with lemony dressing.
I really like a nice, crisp salad and this brussels sprouts salad hits the spot. I think it would also be good with a few roasted pumpkin or sunflower seeds.
- 1lb bag of brussels sprouts, washed and trimmed
- 1 can of chickpeas, rinsed and drained
- juice of one lemon
- 2TB mayonaise
- 2TB olive oil
- 1tsp ground mustard powder
- 1tsp agave nectar
- Salt and pepper to taste
Slice brussels in half and then thinly slice so they’re almost shredded in texture. Add to large bowl along with the chickpeas and then drizzle a little bit of olive oil over that. Then, for the dressing, whisk together the oil, mayo, lemon juice, agave nectar and mustard powder. I actually guessed on the amounts, so, you may have to adjust. Use your best judgment. I trust you! The dressing should be on the thin side and quite lemon-y. Add the dressing to the salad and thoroughly mix until beans and veg are coated.
A nice addition to dinner or a quick lunch.
Brussels Sprouts and Purple Cabbage Slaw
I didn’t feel like roasting brussels sprouts and I had some purple cabbage lying around…so, why not some slaw in December? This recipe comes together very quickly. You can even make the dressing well beforehand and add it later. Note: I used half a 16oz bag of pre-washed sprouts and half a 6 oz container of shredded, washed cabbage because it’s just me and I wanted to used both items later on in the week for another couple recipes.
- 8oz of Brussels Sprouts, thinly sliced/chopped
- 3-4 oz chopped purple cabbage
- 1 1/2 TB Olive Oil
- 3 TB mayonaise (plus more to taste)
- 1 TB Red Wine Vinegar
- Juice of half a lemon
- 2 tsp spicy paprika
- Dash of crushed red pepper
- Salt and Pepper to taste
Add sliced Brussels and cabbage to a large bowl (you may want to use your kitchen shears to further cut up the veggies) and set aside. For the dressing-use a small bowl and add all ingredients. Use a small whisk or a fork until well blended. Taste as you go and adjust the flavors. Add the dressing to the slaw and stir until well coated. You may find that you have to add a tiny bit more mayo to thicken the dressing, which is what I did. Trust your judgment. Adjust seasonings as needed.
For me, Brussels Sprouts are a fall or winter vegetable, but, recently, I had bought a bag of them because I wanted a raw salad. This is something easy to put together because for some reason I’ve been feeling a little lazy lately. This is a nice light side dish, or afternoon snack.
- 1 Bag of Brussels, trimmed and thinly sliced
- 1/4 C raw almonds, chopped
- 3-4 TB Olive Oil
- 2 TB Mayonaise
- Juice of one lemon
- 1-2 cloves of garlic, minced
- 1/2tsp of dried mustard powder
- Salt and pepper to taste
For the dressing: Start with 3 TB of extra virgin olive oil (honestly, I didn’t measure the ingredients for the dressing, but eyeballed it.) Add lemon juice and mayo, garlic and mustard powder. I used my tiniest whisk to combine the ingredients. Taste it and adjust to your liking.
Slice up those Brussels, add them to a large bowl, add chopped almonds and toss with your dressing. Add a little bit of shredded pecorino Romano if you’re feeling it.
#summer #dinner #BrusselsSprouts
I hate to say it, but I think I’m over winter vegetables. Don’t get me wrong, I love meals with simple roasted root vegetables with olive oil and garlic, but, I seriously crave fresh Summer tomatoes and grilled corn…and sugar snap peas… I do enjoy all seasons, but I’m ready to end this Winter chapter and move on. I am so looking forward to seeing the trees bud and daffodils and lillies…Ok, I’m getting ahead of myself.
Tonight’s dinner. I had some Brussels sprouts in my fridge that needed to be used. I was going to make a raw, slivered salad with a light honey dijon, white balsamic vinegar dressing, but decided against it and made something up instead. I had some shallots, tiny pasta shells, breadcrumbs, pecorino and Bulgarian feta. So, I mixed it all together in a 9×13 baking dish and roasted it for about 45 min, or until the Brussels were crispy. I added the chopped almonds last minute (read: after I put the dish in the oven for 5 minutes) and I’m glad I did because they gave the dish a nice crunch. I have to say, it was pretty freaking delicious and super simple. Mind you, I didn’t really measure anything, so, just eyeball the ingredients until you’re satisfied with how it comes together.
- 1 bag/container of Brussels sprouts, thinly sliced
- 1- 1 1/2c. tiny pasta shells cooked, al dente
- 1 medium shallot, sliced
- olive oil
- 1/3c. bread crumbs
- 1/3C shredded Pecorino cheese
- Handful of crumbled Bulgarian feta
- Handful of chopped almonds (or, hazelnuts if you have them)
- Crushed red pepper
- Salt/pepper to taste
Preheat oven to 400 degrees.
Cook pasta until al dente, drain. Wash, trim and thinly slice the Brussels sprouts, add both to the 9×13 baking dish. Drizzle with olive oil. (You can also spray the baking dish with cooking spray). Add bread crumbs (I used the Progresso Italian ones rather than the Panko breadcrumbs I also had on hand), shallots, almonds, shredded pecorino and feta. You can stir it up at this point if you choose. Bake at 400 for about 35-45 minutes, or until the Brussels sprouts are browned. I prefer them a bit crispy. I had the meal with a nice, crisp white wine (Grüner). Hey, it was a long work day. Oof. I’m sure there are typos above.