Brussels sprouts & apple warm salad. Discover hundreds of ways to save on your favorite products. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!
They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential biological properties. Although boiling reduces the level of sulforaphane, steaming, microwave cooking, and stir frying do not cause a significant loss. You can have Brussels sprouts & apple warm salad using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Brussels sprouts & apple warm salad
- Prepare 200 grams of brussels sprouts.
- You need 1/2 of apple.
- Prepare 1 tbsp of olive oil.
- You need 1 tbsp of soy sauce.
- It’s 1 tbsp of cider vinegar.
- You need 2 pinch of thyme.
- It’s 1 pinch of ground black pepper.
- Prepare 1 tsp of sesame seeds.
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. Brussels sprouts are in the cruciferous family — relatives of broccoli, cauliflower, collard greens, and kale. We love Brussels sprouts every which way—roasted, sautéed, fried, shaved, and so much more.
Brussels sprouts & apple warm salad instructions
- Trim and quarter brussels sprouts.
- Wash the apple with its skin on and cut it in cubes.
- Pour olive oil in a baking dish.
- Combine apple and Brussels sprouts in it.
- Add soy sauce and cider vinegar.
- Add thyme and ground black pepper.
- Add sesame seeds.
- Preheat oven at 180°C and bake for 30 minutes.
The recipes here range from hot dips to creamy gratins to crunchy salads, and many side dishes. We even endorse Brussels sprouts as a pizza topping. Brussels sprouts are a cultivar (cultivated variety) of Brassica oleracea, which is the same plant species that cabbage, broccoli, cauliflower, kale, kohlrabi, and a number of other popular foods stem from. Over generations and generations, this versatile plant has been bred in different ways to highlight its different features: flowers, leaves. Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer.