This Warm Brussels Sprout Salad is easy to make on Sunday and can be packed up to bring to lunch all week. The serving size is generous because it is darn good for you.
I’m just going to say it. Brussels sprouts are cool (much like bow ties and fezzes). Seriously. They are itty bitty heads of cabbage that grow on stalks. (Which makes them even cooler than kohlrabi.) Even better? They are full of antioxidants for cancer fighting and vitamins that help with DNA repair. Gotta keep those cells healthy.
If I can be honest, I don’t have a whole heck of a lot of time to cook during the week, so I try to make things I can pack up and bring to work for multiple days. This salad makes an excellent work lunch with some baked chicken or a sandwich.
Give these Brussels Sprouts recipes a try too:
Crazy Delicious Kale and Brussels Sprouts Salad:
This crazy delicious Kale and Brussels Sprouts Salad is easy to make...and even easier to eat. It's fancy enough for a holiday table, but quick enough for a weeknight meal. Plus, you can make it in advance - perfect for meal prep too!
Roasted Brussels Sprouts With Gorgonzola & Radishes:
Our friend Alison pairs roasted Brussels with creamy cheese and spicy radishes. Delish.
Roasted Brussels Sprouts with Red Peppers and Shallots:
These Roasted Brussels Sprouts might be our favorite Brussels recipe of all time. Probably because they're ridiculously easy and kids love them too.
Warm Brussels Sprout Salad courtesy: Mary Fran Wiley of Frannycakes
WARM BRUSSELS SPROUT SALAD
Ingredients
- 1½ tablespoons olive oil
- ½ bunch parsley leaves picked and stems finely chopped (keep the stems separate from the leaves)
- 2 garlic cloves peeled and finely sliced
- 2 red onions peeled and finely sliced
- ⅛ teaspoon dried red pepper flakes
- ¼ cup dried cranberries
- ¼ cup pine nuts toasted (optional)
- 1¼ pounds brussels sprouts
- Red wine vinegar
- Salt & pepper to taste
Instructions
- In a large frying pan over medium-low heat, sautee the parsley stems, garlic and onion until soft and starting to carmelize, about 15 minutes. Do not rush it, flavor takes time and the gentle sweetness of the onion is key.
- Add the red pepper flakes, dried cranberries and pine nuts (if using) and cook for a couple more minutes.
- Shred your brussels sprouts in a food processor so they are about the same size as cole slaw. Increase the heat to medium high and add the sprouts to the pan with a couple tablespoons of water. Cover and let cook for 2 minutes.
- Remove the lid and increase the heat to high. You want to cook the sprouts until they are golden and a little crispy, just a couple minutes more. Remove from heat.
- Finely chop the parsley leaves and mix them into the sprouts. Season with red wine vinegar, salt and pepper to taste.
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