WARM BRUSSELS SPROUT SALAD
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.
Servings: 6 servings
Calories: 141kcal
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.
Notes
Try raisins in place of cranberries too!
Nutrition
Calories: 141kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 455mg | Fiber: 5g | Sugar: 7g | Vitamin A: 725IU | Vitamin C: 83mg | Calcium: 50mg | Iron: 2mg