Addictive Brussels Sprouts Salad Shared by Barb Ryan - serves 8 (recipe adapted slightly from Shauna at Gluten Free Girl
24 Brussels sprouts, shredded
1/2 cup Parmigiano-Reggiano, finely grated
1 cup toasted walnuts, in pieces
9 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
salt & pepper
Shred the Brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!
Brussels Sprouts with Thyme and Bacon
1 1/2 lb Brussels sprouts, trimmed and halved (quartered if large)
2 bacon slices, finely chopped
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
Cook Brussels sprouts in a 4-quart pot of boiling salted water until crisp-tender, about 6 minutes, then drain in a colander. Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until browned and crisp, about 2 minutes. Reduce heat to moderate and stir in
Brussels sprouts, thyme, salt, and pepper, then cook, stirring, 3 minutes.
Jewel Roasted Vegetables From Fine Cooking’s web site. This roasted vegetable recipe makes for a beautiful combination of colors. I’m hoping you have some carrots and thyme left from the last couple of weeks. If you don’t have carrots, try roasting the squash or sweet potatoes instead. Roasted vegetable recipes are generally very flexible. It is a good idea to roast the beets separately unless you want everything red!
4 medium beets
1-1/2 pounds carrots
1-1/2 pounds Brussels sprouts
8 large cloves garlic, left unpeeled
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Preheat the oven to 375°F.
Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.
While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut.
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