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.
More Brussels Sprouts
If you want to turn Brussels sprouts and caramelized onions into a meal, check out this Brussels sprouts and eggs dish.
Warm Brussels Sprouts Salad with Caramelized Onions
Ingredients
Warm Brussels Sprouts Salad
- 4 tablespoon unsalted butter
- 2 yellow onions coarsely chopped
- ¼ teaspoon kosher salt
- 2 teaspoon brown sugar
- 1 bag Brussels sprouts, about 1 lb. 10 oz
- ¼ cup Maple Dressing recipe below
- ½ cup Garlic Breadcrumbs recipe below
Maple Dressing
- ¼ cup apple cider vinegar
- 2 teaspoon maple syrup
- 1 teaspoon Dijon country mustard
- ½ teaspoon kosher salt
- ⅓ cup extra-virgin olive oil
Garlic Breadcrumbs
- 1 tablespoon unsalted butter
- 3 large garlic cloves minced
- 2 green onions or scallions thinly sliced
- 1 cup homemade bread crumbs or panko style
- 1 tablespoon dried cherries
- 1 tablespoon pepitas
Instructions
- Melt the butter in a large skillet over medium heat and add the chopped onions and salt. Toss to coat and cook until slightly softened, about 10 minutes. Reduce the heat to low, and continue to cook until a deep caramelized color, about 45 minutes. Add the brown sugar and cook another 15 minutes, moving the onions frequently around the skillet.
- Either remove the leaves from the Brussels sprouts using your fingers, or slice, using a food processor fitted with the slicer attachment. Rinse and place the leaves in a microwave-safe bowl. Cover with plastic wrap and microwave for 35 seconds. (Alternatively, steam the leaves over boiling water for 3 - 5 minutes.)
- Whisk together all of the ingredients for the Maple Dressing except the oil, until the salt dissolves. Slowly whisk in the oil.
- Melt the butter for the Garlic Breadcrumbs in a medium skillet over medium heat and add the garlic and sliced scallions. Sauté until soft and add the breadcrumbs. Toss to coat and sauté until just starting to crisp. Stir in the dried cherries and pepitas and continue to cook until the breadcrumbs are crispy.
Notes
Lili Toretta
Congratulations! And the recipe is awesome! I will try it this weekend.
The Wimpy Vegetarian
Thanks so much! I hope you enjoy it!!
lizthechef
Beautiful recipe - already printed this and think it will have a place on our Thanksgiving table.
The Wimpy Vegetarian
Thanks Liz! I hope you like it! We're having it at Thanksgiving too 🙂
Carniverous Maximus
Sorry, bacon is an ESSENTIAL ingredient to this dish, (bacon grease is optional); and BTW, the food processor makes these little beauties easier to digest, I think. CMax
The Wimpy Vegetarian
🙂
cheri
Hi Susan, congratulations on the Food Network fallfest! great way to prepare Brussels sprouts, these are my favorite veggies!
The Wimpy Vegetarian
Thanks Cheri! I love Brussels sprouts too!
Julie
Any vegetable dish with caramelized onions added is a win in my book!
The Wimpy Vegetarian
Totally! I love caramelized onions - I nearly always have some in the refrigerator just waiting to be added to all kinds of things.
Yankee Kitchen Ninja (Julianne)
LOVE Brussels sprouts and you've made 'em even better with the onions and maple. Yum!
The Wimpy Vegetarian
Thanks Julianne!
Small Footprints
Thank you for this lovely recipe ... and for including the vegan ingredient options. It looks yummy ... so bright and beautiful! I'm definitely giving this one a try!
The Wimpy Vegetarian
Thanks so much! I hope you like it as much as we did!
Sarah @ Snixykitchen
I love the simplicity of this dish. I've never cooked brussels sprouts by peeling away the leaves before, but this sounds so delicious!
The Wimpy Vegetarian
I started making Brussels sprouts leaves a few years ago, and it's still one of my favorite ways to eat them!
Dionne Baldwin
MMM I could go for a warm salad! Brussels sprouts are pretty awesome.
The Wimpy Vegetarian
Thanks Dionne! A warm salad is so perfect for a cold evening 🙂
Andi
I love warm salads and Brussel sprouts are awesome. My parents never served them growing up so I had them late in life and they are fantastic. Of course one my favorite ways to eat them is fried as chips with an ice cold beer, but they are great roasted or as a salad as well!
The Wimpy Vegetarian
I never had them growing up either, Andi. It was many years until I had my first ones - and now I love them. I'm making Brusselies chips today 🙂
Liz
I love that you microwaved the leaves! What a terrific trick...and the dressing, caramelized onions, etc. make this a winner of a recipe!
The Wimpy Vegetarian
Thanks Liz! When I'm in a hurry (and when is this NOT), this is such a quick and easy dish to pull together.
Choc Chip Uru
This salad has a beautiful colour, I would love to try it 😀
Even if it is with brussell sprouts 😛
Cheers
Choc Chip Uru
The Wimpy Vegetarian
Thanks so much CCU!!
Suzanne
Love Brussels Sprouts, this salad sounds fantastic, love the dressing with the maple and mustard. I peeled some leaves the other night and put them in the microwave with a little butter. There is something about the delicate leaves that is so wonderful.
The Wimpy Vegetarian
I completely agree, Suzanne. And a little butter never goes awry 🙂
Sherron Watson
I love this warm version of a brussels sprout salad Susan. I think this is an idea I will need to try very soon. Thanks for sharing this yummy recipe.
The Wimpy Vegetarian
Thanks so much Sherron! I hope you enjoy it. It's one I make often this time of year 🙂
mjskit
Just last year I discovered that we actually do like brussels sprouts when the leaves are torn off like this and then steamed or sauteed lightly. I've been looking for more recipes and I think I've just found a winner! I know we're going to love this Susan. Thank you!
Karen @ The Food Charlatan
I JUST made brussels sprouts for the first time this week. Loved them! I have yet to try any salad versions. love warm salads though, this looks delicious!
Oui, Chef
Love the idea of a warm salad, Susan.....YUM!
Paola Fuentes
Mmmmm. Brussels sprouts. My favorite.