This is a lovely side dish that is easy to make. The vinaigrette can be made a few days in advance saving you even more time.
Not a fan of brussels sprouts? Well, you are not alone, but it I urge you to give this a try. It can surprise you.
Brussels sprout is delicious, when made right. Take this salad for example. It takes a few more minutes of hands-on time than oven roasting, but it gets ready in less time. The result is a wonderfully delicious vegan salad that is sure to please the eyes and the taste buds.
The secret to delicious brussels sprouts
This is a vegetable that can easily turn you off. The secret is to start with fresh brussels sprouts – not frozen and cook them on high heat. You can roast them in the oven or sauté as I do here. The high heat cooking with a touch of oil creates nutty flavors. If you are looking to cut even more calories you might be tempted to steam it, but the flavors will not be the same.
Here are a few quick points in favor of this dish. It is
- Low carb
- Fast – not necessarily in that order
Cook the sprouts
I like to separate as many of the leaves as possible from the sprouts and slice the core thinly into 3 to 4 pieces. This helps to cook the sprouts evenly.
Use a heavy-bottomed pan for sautéing the vegetables. Lightly coat the pan with oil and cook the sprouts on high heat. Cook the sliced core and leaves separately. Cook in batches so that the pan is not overcrowded and all pieces get an even sear. The recipe says to cook for 30 seconds, toss and cook for another 30 seconds. This is not hard and fast rule. Essentially cook on high heat until the colors turn brighter. Any longer the vegetables will start break down and give off water. The results will not be the crunch and nutty flavor that we look for.
You have guessed right – this is the reason why I don’t recommend steaming.
Repeat the process with any other vegetables you are using like carrots or bell peppers.
Make the vinaigrette
Making this dressing is as easy as it can be. Mix everything together in a bottle, shake well and adjust with salt and sugar as needed!
Substitutions are easy too. If you have only Dijon mustard – use it. The same goes for vinegar. Just keep in mind that substitutions change the acidity and spice levels. So adjust with salt and honey as needed.
Take another look at the list of ingredients- mustard, oil, vinegar, garlic, salt, honey, and paprika. It is VEGAN and stays fresh for days when refrigerated. It is also perfect to take along on a picnic or lunchbox as it stays fresh at room temperatures for a few hours.
In search of vegan recipes? Try these
- Creamy Tomato Soup (Vegan)
- Black Lentils (Pressure Cooker | IP | Vegan)
- Roasted Vegetable Picnic Loaf
- Vegan Recipe Collection
Putting it together
Once the sautéed vegetables are tossed with the vinaigrette transfer to a serving bowl and top with some crunch. I love to add glazed walnuts/pecans and pomegranate seeds are these provide a wonderful contrast of color and textures. But here are some other – spiced nuts, sunflower seeds, slivered almonds, pine nuts, pomegranate arils, and dried cranberries.
When you are really hungry
Adding grilled tofu, garbanzo beans or Kidney beans to this makes this into a more filling salad. For non-vegans add boiled eggs or grilled chicken (leftover turkey works well).
- ½ lb Brussel Sprouts 2 C Trimmed
- 1 Orange/Yellow Bell Pepper
- 1 Tbsp Whole Grain Mustard
- 1 Garlic , Small Clove Minced
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Apple Cider Vinegar
- 1/8 tsp Salt Adjust to taste
- ½ Tsp Paprika
- ½ Tsp Honey Use as needed
- Freshly cracked pepper To Taste
- ¼ C Pomegranate seeds / Dried cranberries
- ¼ C Pecans / Walnuts
- Take a small bottle with a closefitting lid. Combine all the ingredients for the vinaigrette except honey in the bottle. Close the bottle and shake vigorously until everything is mixed well. Taste and add honey if necessary. Close the bottle and set aside until serving.
- Remove the leaves from the sprouts until the tight core is left. Slice the core into 3 to 4 pieces. Keep the cores and leaves separate as your work. Slice the bell pepper into ½ cm thick strips. Use about 1 C sliced peppers.
- Heat 1 Tbsp oil in a thick bottomed pan. When hot add the sliced brussels sprout cores and cook on high heat for about 30 seconds. Toss and cook for another 30 seconds. Remove from the pan to a bowl. If needed add 1 tbsp of oil to the pan and repeat the process with the separated leaves and bell peppers. Take care not to crowd the pan or overcook the veggies.
- Pour the vinaigrette on top of the veggies and toss to coat. Transfer to a serving dish and sprinkle pomegranate arils and glazed pecans on top
- Substitute Dijon mustard or any that you have on hand. After the emulsion is made taste and adjust with salt and honey as necessary.
- Thinly sliced carrots are a good substitute for bell peppers.
- Assemble the salad just before serving. Refrigerate the leftovers immediately, it stays fresh for a day.
Note: The calories are approximate and calculated without the including the toppings.
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