Warm Brussels Sprouts Salad with Caramelized Onions

Name: Warm Brussels Sprouts Salad with Caramelized Onions
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 4 Tbsp unsalted butter; 2 yellow onions (coarsely chopped); 1/4 tsp kosher salt; 2 tsp brown sugar; 1 bag Brussels sprouts (about 1 lb. 10 oz); 1/4 cup Maple Dressing (recipe below, or to taste); 1/2 cup Garlic Breadcrumbs (recipe below); ¼ cup apple cider vinegar; 2 tsp maple syrup; 1 tsp Dijon country mustard; 1/2 tsp kosher salt; 1/3 cup extra-virgin olive oil; 1 Tbsp unsalted butter; 3 large garlic cloves (minced); 2 green onions or scallions (thinly sliced); 1 cup homemade bread crumbs or panko style; 1 Tbsp dried cherries; 1 Tbsp pepitas

November 6, 2014 32 Comments

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I’m so excited to announce that I’m now part of the Food Network #FallFest blogger group. Today we’re celebrating Brussels sprouts. I know, I know. Brussels sprouts are divisive. You either love them or grimace “Bleeeegh” when they come up in conversation. But I contend that these tiny cabbages have come a long way from the gray-green bitter lumps we shoved around our childhood plates. These days, I’ve had them tossed in spices and thrown on a hot grill, sautéed in a browned butter with apples, and tucked into cheesy quiches. I’ve made a Brussels sprout hash with potatoes topped with a poached egg for a comforting dinner, and even pickled them. To. Die. For.

But lately, this simple warm salad is my favorite fail-safe dish — Peel away the little leaves, rinse them in a colander, and pile them into a microwave-safe bowl without drying them. Cover the bowl with plastic wrap and microwave on high for 35 seconds, or until slightly wilted and softened, and very warm. Next toss in some caramelized onions and a little dressing. Just before serving, generously shower them with garlicky bread crumbs. That’s it!

If you have the bread crumbs and caramelized onions on hand – I nearly always do – this dish takes all of 15 minutes to make (most of which is spent peeling the Brussels sprouts). But if you want to speed it up even further, nix the peeling and slice them using a food processor fitted with a slicer attachment. Either way, this dish is super-easy to make, perfect for the busy Thanksgiving cooking day, or anytime you want something fast and healthy. As a bonus, the combination of savory flavors with the maple syrup in the dressing may just convert any of your last Brussels sprouts holdouts at the table.

As we gallop towards Thanksgiving, I’ll provide vegetarian ideas for your table this year, including some other ways to play with Brusselies in your kitchen over the next few days.

Cooking Tips:

Feel free to add a chopped hard-boiled egg for a heartier dish perfect for lunch or a light dinner.

The caramelized onions, Maple Dressing, and Garlic Breadcrumbs can all be made several days in advance.

If you don’t have (or prefer not to use) a microwave oven, steam them for 3 – 5 minutes over boiling water.

Wimpy Tip:

Large bacon lardons, of course.

Veganize!

Substitute olive oil for butter when making the caramelized onions and breadcrumbs.

Warm salad with Brussels sprouts and caramelized onions.

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