Brussels Sprouts Three Ways
I love this dish. A lot. I won't pretend everyone else in my family does. A combination of roasted, raw slivered and pickled Brussels sprouts.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Servings: 6 People
For the Dressing
- 3 tablespoons balsamic vinegar if you've got a good one for special, use it
- 3 tablespoons extra virgin olive oil
- ¼ cup minced scallions white and green parts
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 Kosher salt and freshly ground pepper to taste
- ½ cup slivered cheese or ¼ cup grated such as Grana Padano, Pecorino, feta, blue cheese, or cojita
Preheat the oven to 400°F.
Prepare the Brussels Sprouts: Cut all of the Brussels sprouts in half, through the stem. Very thinly, as thinly as you can, slice about 1/3 of the halved Brussels sprouts. Set the slivered Brussels sprouts aside.
Spray a rimmed baking sheet with nonstick cooking spray. Place the halved Brussels sprouts on the baking sheet, drizzle over the 2 tablespoons olive oil, sprinkle with salt and toss. Spread out on the sheet and bake for about 20 to 25 minutes, until the Brussels sprouts are tender and browned in spots.
While the Brussels sprouts are roasting, roughly chop the half recipe of the Pickled Brussels Sprouts.
Make the Dressing: In a large bowl combine the balsamic vinegar, olive oil, scallions, Dijon mustard, honey and salt and pepper. Add the slivered Brussels sprouts and toss to combine well. Add the roasted Brussels sprouts and toss again.
Spread the Brussels sprouts combo on a serving platter, and sprinkle over the chopped pickled Brussels sprouts. Sprinkle over the shaved or grated cheese.
Calories: 202kcal | Carbohydrates: 14g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 258mg | Potassium: 469mg | Fiber: 5g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 97mg | Calcium: 151mg | Iron: 2mg