Brussels Sprouts Salad

Now that David and I have discovered that we LIKE brussels sprouts, we are now finding all these different ways to cook and serve them, like with anything we make. This one was good because it added some extra flavors in there, and it was a little more rustic than a traditional pan seared brussels sprout or even an oven roasted one, and it was pretty light for summer. Its a great and easy side dish for grilled dinners, and I also think a good starter for someone who might not be on team brussels sprouts yet! Definitely give this one a try, its quite tasty!

 

Ingredients: 

  • 1lb. brussels sprouts, halved
  • 1 – 1 1/2 cup of crasins
  • 3/4 up of feta (or as much as you want)
  • 2 tbsp butter
  • salt and pepper
  • 1/2 cup pecans
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 2 cups of cooked barley

Instructions: 

In a pot of boiling water, add two cups of cooked barley and prepare according to package instructions ( this usually takes about 30-45 minutes to cook, so about 15 minutes in you can start with the brussels sprout). To cook the sprouts, melt the butter in the pan and the sautee the brussels sprouts over medium high heat until they are tender. slowly add in the crasins as you cook them and mix well.

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Once they are tender, turn the heat down, while they are still hot drizzle the syrup and balsamic vinegar over them and fold in to coat all the brussels sprouts. Then let them cool.

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After they have cooled pout into a bowl, then add the barley, pecans, and feta cheese and mix well. We ate it the first time at room temperature, then tried it the next day cool, and then decided that warmer was better, so just a little tip, if it sits for a bit, maybe keep it on a warmer or in the microwave, but its definitely not as good straight out of the fridge. I felt like the flavors were not mixed together as well.

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Like I said, this dish is definitely a great spin on traditional brussels sprouts and a good way to get people to try them that might be a little apprehensive! Might be a fun and healthy side dish to try with all your tasty grilled treats for the fourth!

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I ate Brussels sprouts and I liked it…

**to the tune of that catchy Ke$ha song** But really… I did. I have to admit have fear the sprout for sometime now. all I knew is that it looked like a miniature version of collards, which (shocking southerner confession) I absolutely hate. I hate the smell, the appearance, the texture, the taste. EVERYTHING about collards. So when I saw everyone and their grandma posting all these pictures of Brussels sprouts and my friend Katy telling me she was obsessed with them I figured it was worth it to give them a shot, so we did! And we always go big or go home, so for our first soirée into sprout city, we cooked a whopping 2lbs of Brussels sprouts in the oven and prayed the whole time that we would at least SOMEWHAT be able to consume the final product. I am not normally nervous about the end result of our meals, because I know if I pick things that look delicious and follow the recipe I am bound to get something remotely close to the desirable end result. But… this one just had me nervous. Luckily I liked them and David was OBSESSED. He said that he would eat them like potato chips. haha I thought that was a bit extreme but I am glad we had a favorable end result. So, if you are looking for a good way to get into Brussels sprouts, I recommend trying this, it has a balsamic glaze and its cooked with olive oil and garlic, so there are a few other flavors working to your advantage to make it delicious.

Ingredients:

  • 1 1/2 pounds Brussel Sprouts
  • 2 T. Olive Oil
  • Kosher Salt
  • Pepper
  • 1/2 cup good Balsamic Vinegar

Instructions:

1. Heat oven to 400. Slice brussel sprouts in half through the core. Toss with olive oil and generously season with salt and pepper.

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2. Place on cookie sheet and roast for 30-40 minutes or until golden brown and crispy.

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3. To make balsamic reduction: put 1/2 cup balsamic vinegar in a small sauce pan and heat over medium heat until boiling. Reduce heat to a simmer until reduced to 1/4 cup. About 15 minutes.Then, place brussel sprouts in a serving bowl and toss with balsamic reduction.

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Super quick and easy, and we served ours with a pan seared porkchop that was topped with David’s homemade BBQ sauce. It was quite tasty and when combined with a salad…. we figured we had a rather healthy dinner on the table that night!

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I definitely suggest giving this one a try of you have been a little weary of trying brussels sprouts, it made me a fan!