Tuesday, January 05, 2010

Crunchy Brussel Sprout Salad | Cookin for Real


I'm finally getting to posting some of the recipes that I have made over the past month or so. I made this recipe for Thanksgiving, it was a hit. Seriously. If you think you don't like brussel sprouts please try this recipe, it may just change your mind. I love brussel sprouts, they give me gas and all, but I still love them, the way you love asparagus even though it makes your pee stink and turn a little green - you still eat them right.

I'm thinking of seeing Avatar  this weekend. Have any of you seen it? I keep hearing that its so great, but I'm a little nervous to devote three hours sitting in a movie theatre seat with 3D glasses on without knowing that I'm really going to enjoy myself. So, if you have seen it, please let me know how you liked it.

So, the brussel sprout recipe is a recipe from Sunny Anderson of the Food Network, she hosts the show Cooking For Real. I usually can't eat any of the recipes that she makes because she seems to include bacon in everything, but for some reason she decided to make this recipe completely vegetarian. Sweet. Below is the recipe. Please try it, its  really good. If you like it, leave me a comment, if you don't leave me a message anyway.

Crunchy Brussel Sprout Salad

1 pound brussel sprouts
2 tbsp olive oil
1/2 tsp nutmeg
salt and pepper
1/1/2 cup dried cranberries
2 cup chopped walnuts

Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.

Do any of you have another really good brussel sprout recipe that you can share with me? Without meat...thanks.

Rating = Damn Good

8 comments:

stoned fox said...

I left you a comment on the Amish bread - you didn't get it?

erin said...

That looks *AWESOME*! Carmelized Brussel Sprouts from Voluptuous Vegan was a big hit at Thanksgiving at our house - even among non-brussel sprout eaters.

Molly Verock Card Design said...

That salad sounds yummy, I am going to give it a try! This is my favorite Brussels Sprout recipe:
http://www.epicurious.com/recipes/food/views/Brussels-Sprout-Hash-with-Caramelized-Shallots-240411

I saw Avatar and it was really good I thought. Takes a bit to get used to the 3D, but there's a love story included with the war and explosions so there's something there for everyone. Not my favorite movie of all time but definitely worth seeing just for the interesting effects.

Anonymous said...

Did you mean "2 tbsp salt"? You have nutmeg twice in your ingredients list ;^)

Lesley said...

This recipe looks amazing. I will let you know when I try it.
I've decided I like brussel sprouts much better when they are shredded or torn apart before cooking. They are easier to eat and taste more 'delicate' that way. My favourite way to make them is to tear them apart, leaf by leaf (a bit time consuming, yes, but if I do it while having a little chat on the phone, or while sipping a glass of wine with my husband, it doesn't seem like work), then quickly saute them in a bit of butter or olive oil (or both) until wilted, add salt and pepper to taste, and finish with a light sprinkle of freshly grated parmesan cheese! They are delicious and the only way my husband will eat brussel sprouts.

Meg said...

Avatar in 3-D: worth it totally. Thought it'd be boring and dumb and only worth the good wife points I'd earn by accompanying him, but I really actually enjoyed it!

Brussels sprouts roasted w/ olive oil, salt and pepper: delish. May be my old boring stand-by way to cook almost any vegetable, but it's great!

JB said...

Thanks all for the recipes, the brussel sprout hash sounds awesome, and what do you know, I've got a pound of brussel sprouts in the fridge just a waitin' for me to come and cook them up. thanks again, JB

JB said...

Sorry all, I meant to put 2 tbsp olive oil, not nutmeg, I have fixed the error. Thanks. JB