Brussels Sprout Salad Recipe
This Shaved Brussel Sprout Salad Recipe is a healthy and delicious fall salad. Fresh Brussels sprouts, crunchy pecans, sweet and tart apples, crisp beets and creamy cheddar cheese are tossed in a delicious balsamic dressing to make the best Brussel sprout salad ever.
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Healthy Spicy Brussels Sprouts Slaw Recipe with Laura | Emily Sarlatte | PBS Bringing It Home
Laura invites Chef Emily Sarlatte from La Marcha in Berkley, CA to Ocean Mist Farms to cook with Brussels Sprouts.
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Woo Can Cook | PF Chang's Kung Pao Brussels Sprouts
hello! Hi everyone. Wesley here. Today we’re diving back into our series dedicated to deconstructing Americanized Chinese cuisine with a shot at the Kung Pao Brussels Sprouts from PF Chang’s. For those new to the channel, in this series, we have been deconstructing iconically Americanized dishes from Chinese cuisine, and then seeing what it might look like if we were to cook the dish through the lens of more traditional Chinese wok cooking. And now, I feel like this doesn’t need to be said, but in case there was any doubt, uuuh, brussels sprouts are not a part of Chinese cuisine at all. They come from European cuisine, meaning that this is 100% an invention of Americanized Chinese cuisine and (likely more specifically) straight up just a creation of PF Chang’s.
The PF Chang’s description to this dish features a wok-charred brussels sprout, peanuts, chili pods and what they call a “kung pao sauce,” all of which are alluding to ingredients which you might more commonly see used in a kung pao chicken. This of course means that the main challenge that we’ll be facing today is how are we going to navigate the substitution of brussels sprouts in lieu of chicken thigh, and more specifically, how to they cook differently when wok-charred? Then finally rounding this all out, we’ll be borrowing some inspiration from our earlier kung pao chicken recipes from a while back to come up with a bright and savory kung pao sauce to pair with our brussels sprouts, leaning heavily on the use of chili crisp, rice vinegar, and shaoxing wine. Hope you try it.
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0:00 Hello Hi Everyone
2:00 Mise En Place (aromatics)
2:25 Mise En Place (brussels sprouts)
3:15 Mise En Place (kung pao sauce)
4:27 On The Stove (brussels sprouts)
5:16 On The Stove (peanuts and chili pods)
5:35 On The Stove (stir fry)
6:06 Let's Eat!
7:30 Thanks For Watching!
Sheet Pan Brats & Brussels Sprouts Recipe
ACHTUNG BABY!
One of my favorite fall activities this time of year is Oktoberfest! I love walking the open-air markets going from beer tent to beer tent, tasting great brews and eating awesome Bavarian food. Unfortunatley, with the pandemic, many cities have canceled their annual Oktoberfest celebrations. That's why I'm serving up this easy, hearty sheet pan dinner that will give you all the fall feels and make you want to bust out your lederhosen and beer stein! Recipe is below. Don't forget to LIKE & SUBSCRIBE!
Hugs,
Stacey
Sheet Pan Brats & Brussels Sprouts
Serves 4
Ingredients
1 LB bratwurst (can use fresh chicken sausage or Italian)
1 LB baby potatoes (red or Yukon golds)
1 LB brussels sprouts, halved lengthwise
1 cup shredded red cabbage (or cabbage mix)
1-2 TB Honey
1 TB dijon mustard
1 tsp whole mustard seeds
1/4 cup chopped nuts (almonds, pistachios, walnuts, hazelnuts)
s&p to taste
4-5 TB Avocado Oil (can use olive or canola oil)
Step 1
Pre-heat large baking sheet in 450 degree oven.
Make 2-3 slits into sausage on both sides, being careful not to cut all the way through. Cut potatoes in half. Combine brats, brussels sprouts and potatoes in a bowl and coat with oil and stir. If mix seems dry, add a little more oil. Season with s&p
Step 2
Pour brat mix onto pre-heated baking sheet and spread into an even layer. Roast 15 minutes until veggies start to get soft.
Step 3
Stir together the dijon mustard, mustard seeds and honey in a small bowl.
Step 4
Drizzle honey-dijon sauce over the brats and veggies and shake pan to coat. Sprinkle with the nuts and roast everything for another 15-20 minutes until potatoes and nuts are golden and Brussels sprouts are creamy and tender. Plate & Enjoy!
Stacey Stauffer - Savor it With Stacey
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Dr. Bob DeMaria Cooking Brussel Sprouts on the Grille
Dr. Bob DeMaria is cooking brussels sprouts, onions and mushrooms on the grille. Sautee with oliver oil. Cover and simmer. You can toss them on the grille to brown them. druglessdoctor.com for my cooking with Dr. Bob
#4 BALSAMIC BRUSSEL SPROUTS AND WILD RICE | WFPB VEGAN SIDE DISH
Hi everyone! We're making a delicious side dish today that is flavorful, has minimal ingredients, completely plant based and easy to make. It's a perfect addition to your holiday table and is easy to modify depending on your taste or the crowd you are serving. Let me know if you give it a try! Thank you for watching, have a great day!
Balsamic Brussel Sprouts and Wild Rice
3 cups prepared wild rice
1/2 lb brussel sprouts
1/2 large red onion
1/3 cup dried cranberries
1/4 cup pecans
1/4 cup balsamic vinegar - or more!
sea salt - to taste
fresh ground black pepper -to taste
dash of garlic powder
- prepare wild rice according to package instructions
- toast pecans (8-10) min on med-low heat, watch and stir frequently, set aside on a plate or paper towel once fragrant and/or white parts are turning golden brown. Do not leave in hot pan.
- cut thin slice off end of Brussel sprout and then cut into quarters lengthwise
- cut red onion in half and then into large pieces
- toss Brussel sprouts and red onion in bowl with balsamic vinegar, feel free to add more vinegar to ensure vegetables are thoroughly coated
- season vegetables with sea salt and pepper and just a dash of garlic powder
- cook vegetables on a parchment lined baking tray in a 425 F oven for 20-30 minutes depending on your oven. Check frequently after 20 min if not already done.
- toss all ingredients together in a bowl, plate and top with toasted pecans!
Makes approximately 4 small sides
* this recipe is very forgiving, feel free to eyeball amounts of ingredients to your liking.
* a couple of ideas to change things up a bit
- add a sprinkle of cinnamon or fresh chopped rosemary, even some fresh parsley would add some brightness
- for vegetarians and omnivores - chicken, mushrooms, spinach, kale and shredded gruyere cheese would be great additions depending on your diet
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Song: by Oman - Sun Melt Waves