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

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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