15 October 2008

Roasted Brussels Sprout Salad



My favorite little grocery store has the most amazing grocery-made food offerings, I swear. The coffee/juices/smoothies are amazing, the main dishes rock (usually a salmon, a meatless option, and ground beef or turkey), the green salads and deli sandwiches are soooo good... Don't even get me started on their hummus, which is always in the fridge at home. My favorite of their offerings, though, are the side dishes.

They have a fantastic tabbouleh mix. A quinoa grain with black beans and mango. Lentil salads, Chinese noodle salads, side salads galore. They have roasted sweet potatoes with orange and caramelized onions, and the side dish I grab almost every time I'm there: roasted Brussels sprouts with lemon and garlic, and a dusting of fresh Parm. Oh, so so good.


Finally I decided to get off my lazy butt and try to make this at home. And embarrassingly enough: it was pretty easy to replicate. The outcome here is a little different, a stronger garlic flavor than The Merc's version, otherwise almost identical though. I love the crunchy, crispy (sweetly caramelized) Brussels sprouts with the tangy lemon and nutty cheese. Ooooh, you gotta try this yourself. You won't be disappointed.

Roasted Brussels Sprout Salad
(another Nemmie original)


Ingredients:
1 lb. Brussels sprouts, washed and dried
4 garlic cloves, sliced
4 Tbsp. olive oil
2 Tbsp. butter
Salt and pepper
Zest of 1 lemon
Juice of 1/2 lemon
1/4 c. grated Parmesan cheese

Preheat oven to 425 F. Cut sprouts in half and toss on a sheet pan with garlic slices. Pour olive oil over the mixture, and season with salt and pepper (and half of the lemon zest). Toss to coat, then top with small bits of the butter.

Pop in the oven. Bake for about 20 minutes, then stir and lower heat to 400 F. Bake for another 15-20 minutes. The sprouts will be tender and caramelized. Remove from oven, and allow to cool to room temperature.

In a medium bowl: toss cooled sprouts with remaining lemon zest, lemon juice, and Parmesan cheese. Chill or serve room temperature.

15 comments:

Meryl said...

This is one of my favorites too! It's also good with a little bacon added.

Michelle said...

You're it!
http://whoislikeg0d.blogspot.com/2008/10/im-it.html

Beth said...

I drool daily over your blog!

and you are quite popular at being tagged!!

TAG!

http://charlieandbeth-ks.blogspot.com/

hot garlic said...

This sounds DIVINE! I just clicked over from Carly's blog...

Your blog is adorable and you've got some great recipes!

cjeanette said...

I was thinking today about making brussel sprouts to Thanksgiving this year. I may have to test out this recipe for that very reason!

Maria said...

I love roasted sprouts but my hubby hates them. I will have to kick him out for a few hours so I can enjoy them:)

Sarah said...

I just love roasted brussel sprouts. I usually just toss them with olive oil, lime juice, and dill. Mmmm. I'm gonna have to give your recipe a try!

Nancy said...

I just searched for Brussel Sprouts salad and brought up your blog. We always have a little party for the Country Music Awards with our family...hey, easily amused in Kansas. Anyway, just tried this variation at The Merc in Lawrence, KS. Are we talking the same Merc? Just picked our sprouts from our fall garden. Thanks!

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Mika said...

I love Brussels Sprouts but I’ve never really had them “raw” until now. I love your recipe but I also want to share mine with you – my recipe is so simple but SOOO good!!! http://cuceesprouts.com/2010/09/shaved-brussels-sprouts-salad/

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