Brussel sprouts are a tricky vegetable. Their flavor is quite strong and they can be a bit finicky to cook well. I prefer them caramelized and paired with a fat to reduce their naturally bitter aftertaste. Here’s a quick, crowd-pleasing recipe you can whip up in 10 minutes flat as a side salad, a meal, or for company. It has a lovely color and presents fancier than it is.

Caramelized Brussel Sprout, Radicchio, and Endive with Sunflower-Shallot Dressing

Ingredients – serves 4-6

Dressing

  • 1 shallot, thinly sliced
  • 2 T sunflower seed butter
  • 2 tsp dijon mustard
  • 2 tsp balsamic vinegar
  • 2 tsp lemon
  • 1/4 cup filtered water

Salad

  • 1 TBS olive oil, for sauteeing
  • 1 shallot, thinly sliced
  • 1 lb brussel sprouts, thinly sliced
  • 1 head radicchio, thinly sliced
  • 2 belgian endives, thinly sliced
  • salt and pepper, to taste
  • sunflower seeds, as garnish

Directions

  1. Heat olive oil in a cast iron skillet at medium-high heat.
  2. Once hot, add shallots for both dressing and salad, sauteeing until caramelized, 3-4 minutes.
  3. Remove half of the shallots and set aside. These will be for the dressing.
  4. Add brussel sprouts to the skillet and season with salt and pepper. Saute until caramelized, 4-5 minutes.
  5. Transfer skillet contents to a serving dish and add radicchio and endive. Toss to distribute evenly.
    1. Note: Ambient heat from brussel sprouts will gently wilt the radicchio and endive without browning them.
  6. To make the dressing, blend reserved shallots and remaining dressing ingredients in a blender. Season with salt and pepper to taste.
  7. Drizzle dressing over salad, and garnish with sunflower seeds. Serve warm.

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