Thursday, October 11, 2012

Warm Brussels Sprouts Salad


Just as I get excited to wear a favorite sweater or winter dress when the weather turns cool, I get excited to start eating all the veggies and fruits that aren't abundantly available during spring & summer.  Brussels sprouts undoubtedly have a bad reputation, but I feel that they are slowly shaking that off as the word gets out that they are delicious either roasted or sauteed (never boiled or steamed!).  The pairing of sauteed brussels sprouts with bacon is a good one.  It's a reappearing combination on this pizza that was made multiple times last winter.   It's a combination of crunchy and crisp and just salty enough.


This was one of those combinations that came out of the blue.  A sort of make it up as you go, as most salads tend to be.  I love shredded raw brussels sprouts salad  with parmesan and dressing in a wrap in the summer, and the combination was even more delicious heated through.  The addition of the roasted pear simply happened because 1.  I love pear in salads and 2.  The red pears looked so pretty when I saw them.



This salad is easy and can serve either four as a side or two as a main dish.  And, of course, can be made vegetarian by not using the bacon.  In addition, feel free to substitute any of your favorite fall fruits for the pear.



Warm Brussels Sprouts Salad
serves 4 as a side, 2 as a main dish

  • Olive oil
  • 6 pieces of bacon, chopped in to bite size pieces
  • 2 lbs brussels sprouts, shredded
  • 2 pears, halved
  • Herbs of your choice
  • Shaved parmesan cheese
  • Balsamic glaze or reduction (make your own!)
  1. Half your pears and drizzle some olive oil on top.  Sprinkle with herbs of your choice.  Bake about 15 minutes at 400 degrees.
  2. Heat some oil in a pan.  Add bacon and let cook until getting crispy.  Add in shredded brussels sprouts and continue to cook for about 5-10 minutes, stirring. Salt to taste
  3. Serve one half of a pear over a bed of brussels sprouts and bacon mixture.  Top with shaved parmesan and a drizzle of balsamic.

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