Brussels Sprout, Shallot, Apple and Cranberry: Seasonal Chef Recipe

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Thanksgiving is a week away. Plans have started in earnest for the great dinner of thanks. I was thinking that it might be interesting to take a look at the typical Thanksgiving side dish and give it a new lease on life. I have a series of recipes I’ve been working on, and my Brussels Sprout Shallot is the first. Gone are the boiled Army-green globes, replaced with a sweet, tart and earthy shredded salad. Sure to change the mind of your ardent sprout haters. To read more about how to make this dish click this link: Giving the Thanksgiving side dish a new lease on life.

Buon Appetito!

One year ago: Fluffy Mashed Potatoes
Two years ago: Carrots
Three years ago: Sweet Potatoes

Brussels Sprout, Shallot, Apple and Cranberry: Seasonal Chef Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 - 8 servings

Ingredients

  • 1/3 cup dried cranberries, plumped in warm water
  • 1 1/4 lb brussels sprouts, trimmed and cleaned, but kept whole
  • 4 oz small shallot, no bigger than the brussels sprouts, cleaned but kept whole
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1 large apple, cored and cut in 1/2 " cubes
  • Zest and juice of 1/2 lemon

Instructions

  1. Preheat the oven to 425 degrees. Place the cranberries in a small cup of very hot water.
  2. Slice the brussels sprouts and shallot in a food processor, using the slicing disc. Place them on a rimmed sheet fairly flat. You may need to use two sheets. Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes, or until it gets a nice golden brown and crisp in spots. Remove from the oven and allow to cool a few minutes.
  3. While the sprout-shallot roasts drain the cranberries and roughly chop them. Place in a large bowl. Add the cut apple and squeeze the lemon juice and zest over the apples.
  4. Scrape the cool brussels sprouts and shallot into the big bowl and toss it all together. Drizzle in a little more oil and season with salt and pepper as needed.
  5. Serve at room temperature.
http://food.lohudblogs.com/2015/11/19/brussels-sprout-seasonal-chef-recipe/

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Brussels Sprouts, Apple and Cranberry
Serves 6-8

1/3 cup dried cranberries, plumped in warm water
1 1/4 lb brussels sprouts, trimmed and cleaned, but kept whole
4 oz small shallot, no bigger than the brussels sprouts, cleaned but kept whole
Extra virgin olive oil
Kosher salt
Ground black pepper
1 large apple, cored and cut in 1/2 ” cubes
Zest and juice of 1/2 lemon

  1. Preheat the oven to 425 degrees. Place the cranberries in a small cup of very hot water.
  2. Slice the brussels sprouts and shallot in a food processor, using the slicing disc. Place them on a rimmed sheet fairly flat. You may need to use two sheets. Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes, or until it gets a nice golden brown and crisp in spots. Remove from the oven and allow to cool a few minutes.
  3. While the sprout-shallot roasts drain the cranberries and roughly chop them. Place in a large bowl. Add the cut apple and squeeze the lemon juice and zest over the apples.
  4. Scrape the cool brussels sprouts and shallot into the big bowl and toss it all together. Drizzle in a little more oil and season with salt and pepper as needed.
  5. Serve at room temperature.
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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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