Don’t think you like Brussels Sprouts? Think again…

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As a chef, one of my favorite things to do is to introduce (or re-introduce) people to ingredients.
It is inspiring to hear, “I’ve seen those in the store before, but never knew what to do with them”, or “I never liked these before, but this is really delicious!” Well, wait until you try this Roasted Brussels Sprouts Salad with Crispy Shallots. It is sure to convert even the most diehard brussels sprouts hater. A perfect combination of sweet & tart, tender & crisp. This salad (also can be used as a side dish) is so good it will shock even the naysayers. So if you don’t think you like brussels sprouts. Think again!

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The sweet comes from plump, chewy golden raisins. The brussels sprouts are roasted to perfection until tender and caramelized. The almonds are toasted to bring out their aroma and the shallots are fried to a crisp golden brown. Crispy pancetta adds a distinctive pork belly flavor to the dish. The salad is tossed with a zesty lemon & dijon vinaigrette. Put this all together and you have an amazing salad that is sure to inspire a love of brussels sprouts.

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I quarter the sprouts so that you have as many toasted and caramelized edges as possible. To fry the shallots, I slice them thin and soak in a bit of milk to moisten and take the sting out of them. Then dip them in a seasoned flour mixture. I take a handful out at a time and put them in a handheld wire strainer which I shake over the flour mixture to remove any excess flour. This makes the frying much cleaner and easier. Then just do a batch at a time and drain them on a paper towel lined plate. They are so tasty, you’ll have to stop yourself from munching them all away before you finish the salad!

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Fried shallots are a fun addition to many dishes. You can throw them on top of a batch of mashed potatoes at Thanksgiving for a nice twist. They’re wonderful as a vegetable soup garnish or atop of a baked casserole. You can make them ahead, store in an airtight container and then re-crisp them in a 350° oven for a few minutes.

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ROASTED BRUSSELS SPROUTS SALAD WITH CRISPY SHALLOTS

Ingredients
  • 4 cups Brussels Sprouts (about 1 lb.), outer leaves removed and quartered
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup golden raisins
  • 1/2 cup pancetta, chopped rough
  • 1/8 cup Dijon or brown mustard
  • 4 tablespoons white or champagne vinegar
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1 medium shallot
  • a few tablespoons of milk
  • few tablespoons of flour
  • a bit of salt, pepper, and cayenne
  • 1 cup of canola oil
Instructions
  1. Preheat oven to 375°.
  2. Toss the sprouts with some olive oil, salt and pepper and lay them on a parchment covered baking sheet in a single layer. Bake them for for 20-25 minutes. The outer leaves should be crispy and browned and the hearts should be firm, but cooked when they are finished.
  3. In a medium fry pan, fry the pancetta until it’s nice and crispy. Remove it from the pan with a slotted spoon and drain on a paper towel.
  4. Whisk the mustard, vinegar, and lemon juice in a small bowl. Drizzle in the olive oil and whisk until emulsified. Season with a healthy amount of salt and pepper. Pour it into the still warm pancetta pan and let it bubble and reduce a bit, then turn the heat off.
  5. In a small sauce pot, heat the cup of canola oil over medium-high heat. Slice the shallot very thinly, and soak the slices in a few tablespoons of milk. Mix the flour, salt, pepper, and cayenne together in a small bowl. Once the oil is heated and ready, take a tablespoon or so of shallots and toss them in the flour mixture. Shake them off and drop them carefully in the oil. Fry until they are golden brown. Place on a paper towel to drain and continue with the rest of the shallots.
  6. Add the almonds, golden raisins, pancetta, and brussels sprouts to a medium bowl. Add the crisped shallots to the bowl, pour the dressing over the sprout mixture a little at a time until it is moistened to your liking.
Notes
  • Everything can be prepared ahead and assembled just before serving. Serve it warm or at room temperature to elicit the best flavor.
  • Save a few shallots to decorate the top of the salad for a nice presentation.

(Printable recipe can be found in my recipe index under Salads)

 

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2 opinions on “Don’t think you like Brussels Sprouts? Think again…”

  1. Thanks for the recipe! I will be trying it sometime in the future…sorry I missed your cooking demo, I had it on my cell phone, we just got too busy bodied in the backyard….

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    1. Hi, Jan No worries. Glad that you will try the recipe. You will definitely love it!

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