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:

Equipment:

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:

covered percent of daily need