Brussels Sprouts, Baby!

When I was a kid I absolutely hated Brussels Sprouts - and pumpkin for the record - but my palate has matured and now I can't get enough of these green, leafy buds of goodness. 

They're loaded with vitamin C, vitamin K, folate, magnesium, phosphorous, omega-3 fatty acids.. and that's just for starters.

So when dynamite Vegan chef, Jesa Henneberry offered to share a recipe for Roasted Brussels Sprout Salad with Health-Bird I was racing down to my local farmer's market

Serves 6

Salad Ingredients:

1 1/2 pounds Brussel sprouts trimmed, halved (or quartered, if large) outer leaves removed and reserved.

3 tablespoon extra virgin olive oil, divided

1 large bulbs of fennel, quartered and cut into ¼” thick slices

¼ Cup low-sodium vegetable broth

2 tablespoons Apple Cider Vinegar

1 Cup thinly sliced raddichio

1 Cup of seedless red grapes, halved

½ Cup Marcona* Almonds, chopped and toasted

Dressing Ingredients:

1/3 Cup champagne vinegar

1 T Dijon mustard

½ T honey

1 shallot peeled and minced

1/3 Cup extra virgin olive oil

salt and pepper

Directions

Preheat oven to 400° F. Toss the Brussel sprouts with 2 tablespoons of olive oil season with salt and paper and roast on baking sheet in oven for 30 minutes or until tender and golden brown. Remove from oven and let cool.

Heat the remaining tablespoon of vegetable oil in a large saucepan over medium heat. Add sliced fennel, season with salt and pepper and cook stirring occasionally until starting to soften. Add stock, reduce heat to medium-low and continue to cook, covered until fennel is tender, about 20 minutes.  Uncover, Increase heat to medium-high and cook stirring often until the liquid has evaporated and fennel is golden brown and caramelized. Add Apple cider vinegar to pan and scrape up any browned bits from bottom of the pan. Set aside to cool.

Put the champagne vinegar, Dijon mustard, honey, and shallot into the bowl of a blender or small food processor and pulse until well blended. With the blender still on, gradually pour in the olive oil in through the lid opening, until well emulsified, season the dressing with salt and pepper.

Toss the roasted Brussel sprouts with the caramelized fennel, sliced radicchio, halved red grapes, and ½ of the chopped Marcona almonds in large mixing bowl.  Add the vinaigrette and toss to coat.

Separate the salad among plates and garnish with reserved fresh Brussel sprout leaves and additional almonds

Jesa is a professional chef and certified culinary nutritionist who specialises in vegan and pale cooking, as well as refining recipes for people with food allergies.

Follow her on Instagram @cheffitjesa