Warm Brussels Sprout Salad with Pecans and Currants
Warm Brussels Sprout Salad with Pecans and Currants
I have converted more brussels sprout haters with this recipe than any other. Sautéing the shredded sprouts gives them an almost creamy texture. Adding the toasted pecans and currants brings in just enough sweetness to disguise any lingering bitterness from the sprouts. I’ve used this as a side dish for Thanksgiving meals, and it pairs very well with poultry or white fish.
Ingrediënten
- ½ cup pecans
- 2 tablespoons extra-virgin olive oil
- 1 pound brussels sprouts ends trimmed, thinly sliced
- ¼ cup dried currants
- 1 teaspoon sea salt
- ¼ cup vegetable broth
Instructies
- Preheat the oven to 350 degrees F.
- Spread the pecans on a baking pan and roast for 8 to 10 minutes, or until fragrant.
- Transfer to a food processor and pulse until roughly chopped.
- (Alternatively, you can coarsely chop the pecans by hand.
- ) Set aside.
- In a large sauté pan or cast-iron skillet, heat the oil over medium heat.
- Add the brussels sprouts and toss until thoroughly coated with oil.
- Add the currants and salt and sauté, stirring occasionally for 2 to 3 minutes.
- Deglaze the pan with the broth, scraping up any brown bits.
- Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, until the brussels sprouts are tender.
- Remove from the heat, stir in the pecans, and serve.
Notes / Tips / Wine Advice:
Brussels sprouts help reduce inflammation in a number of ways. Compounds in this member of the cabbage family help the body process toxins, fight off free radicals, and block pro-inflammatory pathways.
