Brussels Sprouts. To think I went 26 years of my life without them. Thankfully I sucked it up and roasted a pan of them 2 years ago…and then subsequently ate the entire pan in 2 days. These are one of my favorite winter vegetables. Roasted them in a no-fail way to win over non-believers. A friend of mine mentioned a shredded raw brussels sprout salad she made and it got me thinking that it was time to venture out. I wasn’t quite ready for raw sprouts, but shredded I could do. Then I found this delicious looking warm Brussels sprout salad over at a Beautiful Mess and I was sold. I made a few changes for what I had on hand and my personal taste. This recipe ends up being the best of winter with a touch of summer with the hint of lemon.
Warm Brussels Sprout Salad
Recipe from A Beautiful Mess
- 1 lb. brussels sprouts
- 2/3 cup craisins
- 1/4 cup mayo
- 4 garlic cloves
- 1 tbsp lemon juice
- 1/4 cup + 1 tbsp olive oil
- salt + pepper to taste
- Shred the Brussels Sprouts in a food processor. I chopped them, but think it would have been better if I had used the shredding function because the pieces were all different sizes.
- Heat 1tbsp olive oil in a large skillet over medium heat. Add the sprouts and toss with oil. Cook until bright green. Add craisins and cook for a few more minutes to warm them.
- Clean the food processor and then add the mayo, garlic, and lemon juice. Pulse until well combined. Leave the processor running and add 1/4 cup of olive oil. Add salt and pepper for your personal taste.
- Pour the dressing over the hot mixture. Coat well.
- Serve warm and enjoy!
Most people don’t believe me when I tell them how picky I was as a kid. I hated vegetables, put sugar on my strawberries, and had a pair of pants called my “Cheetos pants” because they were stained orange. I was older than I’d like to admit before I realized that french fries came from potatoes (and not a package), ketchup was just sugary tomatoes, and cherries existed that didn’t come in a jar and taste like cough medicine. Fast forward 15 years – I can go an entire day just eating fruits and vegetables, the thought of processed foods like doughnuts or Cheetos makes me want to vomit, and I enjoy making my own crackers, bread, yogurt, and ice cream. Thank God I outgrew that earlier stage. If I hadn’t I would have never enjoyed this tasty dish, because if beets, goat cheese, and balsamic vinegar were definitely not part of my previous diet.
Roasted Beet Salad
Recipe adapted by recipes at nourishing meals and eatsy
- 4-6 beets, washed and trimmed
- 2 tbsp olive oil, divided
- 6 cups mixed greens (I used green and purple lettuce)
- 2 tbsp balsalmic vinegar
- 2 tbsp garlic scapes, diced
- 1/3 cup chopped walnuts
- Goat cheese, crumbled
- Salt and pepper
- Preheat oven to 350F and spray cooking dish with non-stick spray.
- Place beats in the dish and drizzle with 1 TBSP olive oil. Roast for 1-1.5 hours, or until beets are fork-tender.
- Let beets cool and slip off the skins. Slice thinly.
- While the beets are roasting, prepare the dressing. Heat 1 TBSP oil in a frying pan. Add garlic scapes and sautee until tender. Add walnuts, salt, and pepper. Sautee for 5 minutes. Turn off heat and add balsalmic vinegar.
- Serve beets over green. Top with crumbled cheese and dressing.
Here is a quick recipe I threw together for a friend’s cookout yesterday. I should rephrase – quick if you have a food processor, but doable if you don’t. I was able to chop all the vegetables in less than 5 minutes with the food processor. If you don’t have time for that, you could by pre-shredded cabbage and broccoli slaw mix at the store. I don’t measure my liquids, so I am guestimating below…feel free to tweak as needed.
Simple Summer Slaw
- 2 pound head of purple cabbage, shredded
- 1 pound celery (1/2 package), finely diced
- 5 whole carrots, julienned
- 1/2 Vidalia onion, finely diced
- 1/2 pound radishes, julienned
- 2/3 cup dried cranberries
- 1 apple, diced (something tart works well)
- 1/2 cup silvered almonds (chopped walnuts would be great too!)
- 2/3 cup thaini
- 1 TBSP real maple syrup
- 1/2 cup apple cider vinegar
- Mix all the vegetables, cranberries, apple, and almonds together in a very large bowl (I had to use 2 bowls)
- In a small bowl, whisk the thaini, syrup, and vinegar together.
- Pour over vegetable mixture and spread throughout. A little goes a long way, so just make sure to coat well.
- Let sit for at least 8 hours before serving. The longer the better – slaw gets its awesome taste after the cabbage ferments a little with the vinegar, so make sure you let the ingredients do their thing 🙂