I do a little too much of everything (except cleaning), and I enjoy laughing at myself. Be sure to stir or shake the pan occasionally so they don’t stick or burn. I did cook the brussel sprouts a bit after I made the bacon just because of personal preference. Serve as soon as you add the sliced apples and dressing. It makes enough for a number of salads over the week. My family loved it! After the nuts, we have chopped apples. Your email address will not be published.  They add flavor, more crunch, and that “toasty” quality that makes any salad a whole lot better. To make ahead, assemble all but the apples and dressing and add those right before serving. This site uses Akismet to reduce spam. Hi! Roasted Bacon Brussels Sprouts with Salted Honey…such a great quick and easy holiday side dish. Delicious and easy to make! Just kidding. Upon first bite I fell madly in love with Brussels sprouts. My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! of brussels sprouts 4 T extra virgin olive oil Salt and pepper to taste 4 strips of bacon cooked and cut Head of bibb lettuce. … Remove sprouts from the oven and add bacon, cranberries and walnuts to the baking sheet. apple bacon brussels sprouts dinner pecans salad, Your email address will not be published. Spread pecans out over a baking sheet in a single layer. As long as I'm the one making the jokes, that is.  To shred them, you can slice them super thin, OR you can buy them pre-shredded at many grocery stores.  As long as your cravings are along the lines of my own 😉. It is a great dressing. Bake them cut side down on a cookie sheet. Sprinkle with lemon juice, then add the cranberries and toss. Perfect for a Thanksgiving side dish, or for keeping in the fridge for healthy lunches throughout the week! Oh my goodness, this sounds like something your Fairy Godmother would bring to you…..yummm Must try!!! Disclaimer: Nutrition information shown is not guaranteed to be accurate. Toss with dressing. there were no Brussels sprouts salad recipes on the blog until now. I saved a little bit of rendered bacon fat to toss with the raw brussels sprouts. Trim Brussels sprouts: slice off the root end and cut in half (cut them in thirds if they are very large). Place the almonds in a food processor and pulse until chopped coarsely. Lemon juice or apple cider vinegar gives it the perfect sweet-tangy flavor. Roast for 30-45 minutes, or until browned and crispy on the edges, stirring or shaking the pan occasionally to prevent burning. That’s why this simple salad is so good: it has all those components plus cheese and lettuce to make an easy lunch or side dish. Place cut side down on prepared baking sheet. Exclusive Member of Mediavine Food. In same pan with bacon fat, melt butter over high heat. This easy Brussels sprouts Salad is sure to be a huge hit! I made this as a side for Christmas day dinner. Laying the Brussels sprouts flat on your cookie sheet ensures you’ll get a nice browned and crunchy roasted sprout. Toss with olive oil, salt, and pepper. So bring me your angst, your appetite and your frying pan and climb aboard! If I had this for lunch every day I’d be in heaven! And wait to add the apples until we serve it? Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat. Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cool slightly … Cool slightly before adding to salad. These two are meant to be together in all circumstances. Roasted Brussels Sprouts with Apples and Bacon, Creamy Chicken with Brussels Sprouts and Bacon, Garlic Balsamic Roasted Brussels Sprouts with BaconÂ. Spread sprouts oven the baking sheet in a single layer. Notify me via e-mail if anyone answers my comment. I used balsamic vinegar mixed with a balsamic blueberry reduction (I ran out of balsamic vinegar, was a wonderful discovery).  A big plus – the already-dressed leftovers save very well! Delicious! Tip: roast a double batch, one for dinner and one for Roasted Brussels sprouts salads during the week! Want even more? Taste, then add salt and pepper. I hope you stay awhile, eat, savor, and enjoy! Bacon – again, I like to make a big batch on the weekend and save leftovers for during the week. Transfer to a cutting board to cool then roughly chop. I can confirm that it’s also delicious the next day. Thank you for supporting Paleo Running Momma! This looks and sounds delicious! I made the salad dressing to go with a chopped kale and green salad mix. All Rights Reserved. Create an account easily save your favorite content, so you never forget a recipe again. Everyone loves this 9even people who “hate” Brussels sprouts (just don’t tell them!). Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. Required fields are marked *. Don’t use foil on your cookie sheet – bake them right on the open pan. https://blog.williams-sonoma.com/warm-brussels-sprouts-salad-with-bacon I like them with a simple drizzle of olive oil and seasoning, but they’re extra good when paired with bacon, nuts, apples, and balsamic. Apples – the sweet crunch goes really well with the sprouts. Pecans (or any other nut, pine nuts or walnuts would be fantastic). 1 lb. This salad was really good. Thank you! Sweet chopped apples, crispy bacon, toasted hazelnuts and a sweet tangy apple vinaigrette. My parents didn’t like them and my husband doesn’t like them, so there was never a reason to buy or try them. For more information, read my disclosure policy. Roasted Brussels sprout salad recipe with bacon, walnuts, feta cheese, green onions, red peppers and a balsamic vinaigrette. To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Toss about half the dressing with the salad, leaving the rest to serve with as extra. I use spinach instead of salad greens. Please do not use my images without prior permission. The dressing is a light vinaigrette sweetened with either dates (for Whole30) or maple syrup if you prefer, plus apple juice. Save my name, email, and website in this browser for the next time I comment. I find that roasting Brussels sprouts makes even the people who don’t like them love this salad! This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. This shredded Brussels sprouts salad is loaded with so many delicious things! Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Oil a rimmed baking sheet. My absolute favorite pairings for Brussels sprouts are bacon, apples, and balsamic. Learn how your comment data is processed. Since this salad recipe has roasted Brussels sprouts it does take a bit longer to make than a regular salad, but it’s worth the extra roasting step. Exclusive Member of Mediavine Food. Is that just Brussels sprouts that I see? *This salad can be dressed ahead of time and even tastes better leftover since the Brussels sprouts are so hearty. Thanks for sharing!! So good. Place cut side down on prepared baking sheet. Pour over brussels sprouts and toss to coat. Serve immediately. This post may contain affiliate links. Made this for company last night, and everyone had seconds. This shredded Brussels sprouts salad is loaded with so many delicious things!  Sweet chopped apples, crispy bacon, toasted hazelnuts and a sweet tangy apple vinaigrette.  It’s paleo, dairy-free, with a Whole30 option and perfect for a crowd or as a make ahead lunch. Heat a large skillet over medium high heat, add bacon pieces. Tip: roast a bunch of Brussels sprouts one day and eat them twice: once as a plain side dish and then in your salad for lunch the next day. I make it over and over again. Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat. I have tweaked it a bit. All text and images © DOROTHY KERN for Crazy for Crust. I will definitely be making this again. We ate half for dinnner and the other half for lunch the next day. These brussels sprouts are extra crispy, perfectly salted, a little spicy, sweet, tangy…and addictive. With crispy, caramelised outer leaves and soft, tender insides - these Roasted Maple Bacon Brussels Sprouts make for an excellent vegetable side this fall season!

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