Cranberry Brussels Sprout Salad
I have a semi-obsessive relationship when it comes to brussels sprouts. Let me explain. A little over a year ago, one of my coworkers brought in some oven-roasted brussels sprouts for lunch and offered me a taste. One measly bite and I was hooked. I remember driving directly from work to the nearest grocery store, buying a couple pounds of brussels sprouts and pan-searing them whole. The stove was barely turned off before I started popping one seared sprout at a time into my mouth, not caring that all my taste buds would be completely fried. Doesn’t sound too bad yet, does it? It gets worse. I swear, I ate brussels sprouts for every breakfast (yes, even breakfast), lunch and dinner for at least a week as well as a couple lunches a week for about three more months.
Though my love of brussels sprouts has since cooled, I’m still extremely fond of this recipe.
- Approximately 2 Dozen Whole Brussels Sprouts, sliced
- 1/3 Cup of Slivered Almonds
- 1/3 Cup of Dried Cranberries
- Shaved Parmesan Cheese
- Olive Oil
- Salt and Pepper to taste
- Rinse brussels sprouts and pat dry. Using a sharp knife, slice each sprout into disks one centimeter thick.
- While slicing your sprouts, place a large frying pan on high heat. It is key to make sure your pan is extremely hot, as it will ensure your brussels sprouts cook quickly and evenly. Once hot, lightly oil and toss your sliced sprouts into the pan. Cook for three or four minutes, stirring and tossing constantly.
- As the outer leaves of your brussels sprouts turn a brighter green, add the sliced almonds, dried cranberries, salt and pepper. Continue to toss. Once your sprouts become a more vibrant green, remove from heat, plate your food, top with parmesan and serve immediately.
- Tip: If you're worried about burning your sprouts, lower the heat to medium after the first three or four minutes. Slightly burning your sprouts can actually enhance your dish, adding a nice smokey flavor to your salad.
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