It’s a salad! It’s a side dish! It’s –
A conceivably tasty Brussels sprouts recipe with an awfully long title? That’s right: this week I’m tackling the vegetable that has quite possibly one of the worst wraps in the game: Brussels sprouts. Many a food blogger has tried (and succeeded at!) making this infamous vegetable palatable, and I’d like to think this recipe puts me among their ranks. I’ll be honest, though: I never thought I’d be opting for Brussels sprouts. Ever. We didn’t eat them much in my house when I was growing up, but the few times we did have them, they were generally unpleasant. But that’s the magic of cooking – because while boiling these mini cabbage-looking veggies may make them mushy and dreadful, there are so many other ways to make them tasty – without completely masking their flavour, either!
Would you believe I’m not even using bacon to make these bad boys taste good?
I got a book on food hacks for Christmas, and one particular insight on Brussels sprouts is that they taste more bitter and “cabbage-y” the larger they are. Cutting them into small pieces, such as halves, or shredding them like in a coleslaw, displaces that unpleasant taste. So, I figured why not create a foolproof combination of techniques to ensure optimal tastiness for this unpopular veggie? Hence – roasting them first, tossing them with an array of delicious ingredients, and topping it all with a to-die-for dressing. Boom. Completely edible and ENJOYABLE!
Truth be told, I only believed in the power of this recipe when my boyfriend asked for seconds, which (and I quote) “[he] never does with Brussels sprouts”! So take my (and Declan’s) word on this one, folks.
A Hint from Faith: After rinsing your Brussels sprouts, make sure you pat them DRY. If they’re still wet, the oil and seasoning won’t stick, and they won’t get crispy in the oven… and the last thing you want in this case is soggy Brussels sprouts!
- 1 lb. Brussels sprouts, cleaned and quartered
- 1 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. pepper
- ¼ - ⅓ c. chopped pecans
- ¼ - ⅓ c. dried cranberries
- 4 cloves garlic, peeled
- ¼ tsp. olive oil
- 2 tbsp. balsamic vinegar
- ½ c. Greek yogurt
- 1 tbsp. light mayonnaise
- Salt and pepper, to taste
- Preheat the oven to 375°.
- In a small bowl, coat the garlic in ¼ tsp. olive oil. Loosely wrap the cloves in aluminum foil and roast for 40-45 minutes. Let cool for 5 minutes before handling.
- In the meantime, prepare the Brussels sprouts. To do so, peel off the outer layer, rinse them under cold water, and dry well. If the sprouts aren't dry, the oil won't adhere, and they won't get crispy in the oven. Cut off the ends, then cut the Brussels sprouts into quarters (or halves, if they are small).
- Toss the Brussels sprouts in 1 tbsp. olive oil, salt, and pepper, and place on a baking sheet lined with aluminum foil. Ensure they are spread out evenly.
- Roast for 30 minutes, tossing half-way. Let cool for a few minutes.
- Transfer the Brussels sprouts to a large bowl, and combine with chopped pecans and dried cranberries.
- For the dressing, place roasted garlic, balsamic vinegar, Greek yogurt, mayonnaise, salt, and pepper in the bowl of a food processor. Pulse until smooth.
- Toss Brussels sprouts with as much or as little as you'd like, and enjoy!