On this Meatless Monday we honor the brussel sprout. Brussel sprout haters of the world, I argue you just haven’t had them prepared correctly. Roasted, caramelized or even raw brussel sprouts have rich complex flavors that boiling will never accomplish. It is a real shame that most people only ever experience a boiled brown brussel sprout devoid of nutrients and vibrant flavors.
I have always liked brussel sprouts but I wouldn’t ever say that I love brussel sprouts. This recipe has me saying I love brussel sprouts. I made the salad and photographed it early in the evening and I could barely wait for my husband to come home to eat dinner. I kept taking bites until there was only enough left for him. I had to cover the dish in plastic and walk away.
Breaking apart the leaves from the head has opened up a new world of possibilities with brussel sprouts and I am eager to try other salad combinations.
Brussel sprouts and bacon are the Beyonce and Jay-Z marriage of the food world. Yes bacon and brussel sprouts go great together but how can a vegan still enjoy smoky brussel sprouts? Liquid smoke to the rescue again! Just a teaspoon in this salad adds the bacon smoke without the meat. This is recipe is inspired by a dish I recently had at The Grove restaurant in Kailua, HI. Their version was cooked with rich pancetta and topped with creamy goat cheese. This version is vegan and I hope you enjoy Meatless Monday with this bacon like flavored salad!
What is your favorite way to cook brussel sprouts?
- ¼ cup champagne vinegar
- 2 tablespoons olive oil
- ¼ teaspoon whole grain mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 4 cups brussel sprout leaves
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon liquid smoke
- ¼ cup chopped dried apricots
- 1 tablespoon pumpkin seeds (optional)
- Whisk together vinaigrette ingredients, vinegar, oil, mustard, salt and pepper, until emulsified and set aside.
- Prepare brussel sprout leaves by cutting brussel sprout in half and cutting out the stem with a paring knife. Gently separate leaves.
- medium sized saute pan over medium heat. Add olive oil and garlic to the pan and cook until garlic begins to soften. Approximately 2 minutes.
- Add brussel sprout leaves and liquid smoke to pan and toss to coat leaves with olive oil. Cook briefly until leaves turn bright green and just barely begin to wilt. Approximately 3 minutes.
- brussel sprouts in a large bowl and toss with 2 tablespoons of vinaigrette and apricots. Add salt and pepper to taste.
- Plate brussel sprouts and sprinkle with pumpkin seeds if desired.