Best 3 Warm Brussels Sprouts Salad Recipes

Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans image

Yield Makes 6 servings

Number Of Ingredients 14

3 tablespoons white-wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/4 cup minced shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons olive oil
For salad
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
1/2 cup pecan halves, halved lengthwise
1 teaspoon salt
6 oz frisée, trimmed and torn into bite-size pieces (4 cups)
3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices

Steps:

Make vinaigrette:
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
Make salad:
Preheat oven to 400°F.
Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.

Nutty Warm Brussels Sprouts Salad image

Provided by WiGal

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 garlic clove, minced
3 tablespoons Ritz cracker crumbs
1 tablespoon extra virgin olive oil
3/4 lb Brussels sprouts, trimmed and halved or 3 cups Brussels sprouts
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 tablespoons walnuts, TOASTED finely chopped
1/2 ounce asiago cheese, shaved

Steps:

Heat butter in a large nonstick skillet over medium heat.
Add garlic; cook 1 minute or just until golden, stirring constantly.
Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
Transfer crumb mixture to a cup.
Heat oil over medium heat.
Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
Remove from heat, season with salt and pepper, stir in cracker crumbs.
Top with walnuts or recipe#463068 and cheese.
Serve warm.

Warm Brussels Sprouts Salad image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 8

Number Of Ingredients 10

2 lb Brussels sprouts, trimmed, quartered
1/4 cup olive oil
1 teaspoon salt
2 tablespoons sesame oil
1/2 teaspoon pepper
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 cup seasoned rice vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onions (2 medium)

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, toss Brussels sprouts, 2 tablespoons of the olive oil and 1/2 teaspoon of the salt until coated. Spread in single layer in pan. Bake 10 to 15 minutes or until just sprouts are tender and lightly browned. Cool 5 minutes.
Meanwhile, in small bowl, mix sesame oil, remaining 1/2 teaspoon salt, the pepper, shallot, garlic, vinegar and remaining 2 tablespoons olive oil with whisk until blended.
Transfer Brussels sprouts to serving dish; drizzle with dressing. Sprinkle with cilantro and onions. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 13 g, Fat 2, Fiber 5 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 420 mg