Being a health-minded individual and a long-time vegetarian, I try my best to love veggies. But, it turns out some are just so much more love-able than others, and some are just flat-out hard to even like.
Brussels sprouts are one of those hard-to-like veggies for me. I’ve tried roasting, sautéing, and even Sriracha-ing these green bulbs. And I never once thought, “yum, this is so good, I can’t wait to make these again.” Until now.
I found a recipe for Brussels sprouts salad in a health magazine I was reading during my recent hair appointment nightmare. The picture looked pretty appetizing, so I went ahead and snapped one of the recipe to try it out for myself. I went and bought myself some Brussels sprouts that very night.
It turned out some of the other ingredients were not available at my local Trader Joes, so last night when I went to make the recipe, I ended up improvising some parts. And guess what? Even with my own creative take on the missing ingredients and a few extra additions, it was SO GOOD. Brussels sprouts, touted as “SO GOOD!?” Yep. All it took was one GREAT salad made me a fan.
What you need:
- Fresh Brussels
- Raw Pecans
- Golden Raisins
- Sesame Seeds
- Cracked Pep (always an essential)
- Sea Salt
- Mustard Seeds (or just yellow mustard)
- Granny Smith Apple (half)
- Apple Cider Vinegar
- Black Sesame Seeds
What you need to do with it:
- Preheat oven to 350 F. Place pecans on a single layer on a baking sheet (or piece of tin-foil like I did). Cook until they start getting fragrant and brown, or about 8- 10 minutes.
- While your nuts are getting nice and toasty, prep your Brussels. Slice into thin strips and separate the layers. Discard the “stems.”
- Heat a bit of EVOO in a skillet on medium heat. Toss in the Brussels. Cook about 5 minutes or until they are about halfway cooked (still a slight bit crisp), stirring them around occasionally. Go ahead and add some cracked pep and a few pinches of sea salt.
- While the Brussels are cooking, you should whip up the dressing. I generally hate dressing, but this one is healthy approved. Mix: Apple cider vinegar, honey, mustard seeds (or just yellow mustard, yes I know it sounds weird, but it worked out fine), a tsp of garlic (I used the pre-pressed kind in the jars), cracked pepper, and black sesame seeds. How much of each ingredient you use is really up to your individual tastes.
- Pour the dressing over the Brussels while they are cooking. Mix well. Continue to cook another 3 or so minutes.
- Toss in your golden raisins and pecans, which should be done by now. You should chop the pecans if they weren’t purchased that way.
- Cut half a granny smith apple into cubes or whatever shapes you want and toss into the salad.
- Remove from heat and serve warm.
- OR, store leftovers in fridge and eat cold for lunch tomorrow.
Hope you like Brussels sprouts as much as I do after this recipe. Enjoy!