Do you want a quick way to make roasted brussels sprouts in half the time? This is it.
This salad may be served raw or roasted. For the caramelized and slightly charred roasted version, I suggest thinly slicing each sprout by hand wih a knife. For the raw version, I suggest grating the sprouts either by hand or with a food processor.
For those of you on Facebook, do you receive those “memory” reminders of things you’ve posted in the past? I received one the other day from 9 years ago stating how much I disliked brussels sprouts, which made me laugh. It was the restaurant “Boon” in Guerneville, California (aka The Russian River) that converted me. They fry theirs in duck fat. Yum… but not the healthiest of cooking methods. However, it made me realize that brussels sprouts can be sweet when cooked to a crisp and caramelized. Since then, I’ve never turned back.
Arliano Update (Aggiornamento Arliano):
It happened. We got our first hard frost. And then the second, third, fourth, fifth…. What’s left in the garden? Not much, I can tell you that, especially after successive days of rain leaving standing water that looks like a lake out there (despite having multiple “fossi” (ditches) for waters run off). I’d say the garden is officially done for the year. Time to turn our attention inward. Which may mean that I have to honor my promise to Tom of starting to study for my Italian driver’s license (called a “patente”). It took him 9 months and over 1000 euros to pass his. He doesn’t always read my blog so maybe this will go unnoticed. 🙂
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Roasted or Raw Brussels Sprout Salad
- 1 pound (16 ounces) brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup chopped walnuts
- 1 teaspoon kosher or sea salt (not iodized table salt)
- Ground red chili pepper to taste
- Preheat oven to 400F (200C)
- Thinly slice each sprout and place the slices in a large mixing bowl
- Add the remaining ingredients and mix well
- Evenly spread the brussels sprouts on a sheet pan covered with foil or a silpat sheet
- Roast for 7 minutes then remove from the oven, toss, respread the brussels sprouts evenly and bake for another 7 – 10 minutes or until the edges of the sprouts are beginning to char
NOTE: For the raw version, grate the brussels sprouts either by hand or with a food processor. Toast the walnuts in a sauté pan until you can smell them permeating the air. Add the walnuts and the remaining ingredients to the bowl with brussels sprouts and toss well. You may want to add a bit extra olive oil and lemon juice to the raw version.