Seared Brussels Sprouts Salad

Seared Brussels Sprouts Salad might be a good recipe to expand your side dish recipe box. This recipe serves 4 and costs $1.25 per serving. One serving contains 217 calories, 6g of protein, and 13g of fat. A few people made this recipe, and 92 would say it hit the spot. It is brought to you by Fountain Venue Kitchen. A mixture of kosher salt, walnuts, brussels sprouts, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a good spoonacular score of 70%. If you like this recipe, you might also like recipes such as Seared Scallops with Pancettan and Brussels Sprouts, Seared Scallops with Brussels Sprouts and Bacon, and Seared Steak With Brussels Sprouts And Almonds.

Servings: 4

 

Ingredients:

3 slices bacon, chopped (may substitute with 2 tablespoons olive oil)

1/4 teaspoon freshly ground black pepper

3/4 pound fresh Brussels sprouts

1/2 cup dried cranberries

3/4 teaspoon kosher salt

1/2 teaspoon freshly grated nutmeg

1/3 cup chopped walnuts, toasted (could use pecans)

Equipment:

paper towels

frying pan

Cooking instruction summary:

Thinly slice or shred the Brussels sprouts. If they are on the larger side, remove the core. (I find it easiest to slice in half first and cut an upside down “V” to remove the core.)Heat a large skillet over medium heat. Cook the bacon until crisp and remove to a paper towel-lined plate.Return the pan to the heat and, once hot, add the Brussels sprouts, followed by the nutmeg, salt, and pepper. Spread out the sprouts and allow them to sear for a minute or so, or until the edges are starting to lightly brown and crisp. (If you are not using bacon, heat the two tablespoons of olive oil, or enough to lightly coat the bottom of the pan, and proceed as directed.)Stir and continue to cook the Brussels sprouts until they are bright green and slightly wilted, or about 1 to 2 minutes more. Remove the pan from the heat. Add the walnuts and the cranberries and toss to combine.Sprinkle with the reserved bacon, and serve warm or at room temperature.

 

Step by step:


1. Thinly slice or shred the Brussels sprouts. If they are on the larger side, remove the core. (I find it easiest to slice in half first and cut an upside down “V” to remove the core.)

2. Heat a large skillet over medium heat. Cook the bacon until crisp and remove to a paper towel-lined plate.Return the pan to the heat and, once hot, add the Brussels sprouts, followed by the nutmeg, salt, and pepper.

3. Spread out the sprouts and allow them to sear for a minute or so, or until the edges are starting to lightly brown and crisp. (If you are not using bacon, heat the two tablespoons of olive oil, or enough to lightly coat the bottom of the pan, and proceed as directed.)Stir and continue to cook the Brussels sprouts until they are bright green and slightly wilted, or about 1 to 2 minutes more.

4. Remove the pan from the heat.

5. Add the walnuts and the cranberries and toss to combine.Sprinkle with the reserved bacon, and serve warm or at room temperature.


Nutrition Information:

Quickview
217k Calories
6g Protein
13g Total Fat
21g Carbs
13% Health Score
Limit These
Calories
217k
11%

Fat
13g
21%

  Saturated Fat
2g
18%

Carbohydrates
21g
7%

  Sugar
12g
13%

Cholesterol
10mg
4%

Sodium
567mg
25%

Get Enough Of These
Protein
6g
13%

Vitamin K
151µg
144%

Vitamin C
72mg
88%

Manganese
0.69mg
34%

Fiber
4g
19%

Folate
61µg
15%

Vitamin B6
0.29mg
14%

Vitamin B1
0.2mg
13%

Vitamin A
650IU
13%

Copper
0.24mg
12%

Potassium
415mg
12%

Phosphorus
118mg
12%

Magnesium
38mg
10%

Iron
1mg
9%

Vitamin B3
1mg
8%

Selenium
5µg
7%

Vitamin E
1mg
7%

Vitamin B2
0.11mg
6%

Zinc
0.88mg
6%

Calcium
48mg
5%

Vitamin B5
0.44mg
4%

Vitamin B12
0.08µg
1%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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