Clinic hours: Mon to Thu – 9:00 am – 6:00 pm, Friday 9:00 am – 3:00 pm Suite 221, 9148-23 Ave NW, Edmonton, AB T6N 1H9
Call: (780) 485-9468

Caramelized Brussels Sprouts Salad

Brussels sprouts are hugely popular. Looking like miniature cabbages, Brussels sprouts are members of the cruciferous family of vegetables and are closely related to cabbage as well as kale, collard greens, and broccoli. Like their cousins, Brussel sprouts contain phytonutrients that help our body to promote the production of enzymes involved in detoxification. They are a powerhouse of nutrients…

Caramelized Brussels sprouts Pecan Salad with Bacon and Caramel Apple Vinaigrette

4 slices of thick cut bacon, chopped

1tbsp Extra Virgin Olive oil

1 Clove Garlic, minced or grated

1lb Brussels sprouts, stem removed and sliced finely

1/2 small onion (I used red onion and shallots)

3 tbsp Maple Syrup

1/4 tsp Sea salt

1/2 Green Apple, chopped

2 Red apples, thinly sliced

1/4c Chopped Pecans

1/4c Chopped tart dried cherries

1/4c Crumbled Goat Cheese

Dressing

1c Apple Cider (or Apple Cider Vinegar)

1/4c Maple Syrup

1/2 Green Apple, chopped

4 Sage leaves, chopped

1/4c Extra Virgin Olive Oil

pinch of cayenne pepper

Salt and pepper to taste

  1. Heat a large skillet with high sides over medium high heat and cook bacon until crispy and remove to a paper towel lined plate. 
  2. Remove all but one tablespoon of bacon fat from the pan, them adding 1 tbsp of olive oil, heat over medium high heat. Add the garlic and onions, sauté until translucent, add the Brussels sprouts, drizzling the maple syrup, and salt. Let sit for 1 minute and stir. Continue to sauté for another 4 to 5 minutes, until bright green and tender. Add the apples slices and cook for another 3 to 5 minutes. Remove the pan from the heat and stir in the pecans, dried cherries, bacon and goat cheese. Drizzle with dressing and serve.

Dressing

  1. Add the Apple Cider (or vinegar if you choose to do as I did), maple syrup, and chopped apples to a medium sauce pot, and bring to a boil for about 10 to 15 minutes or until the mixture has reduced to about 1/2 and is slightly think and syrupy.  Removed from heat and add the sage leaves.  Pour the mixture into a blender and add the olive oil, pinch of cayenne, salt and pepper.  Pulse the vinaigrette a few times to mince the apples.
  2. Dressing will keep in the fridge for up to 4 days.
  3. If you choose to use apple cider vinegar in place of apple cider it just provides a slightly more tart taste. It was a nice addition to the savoury flavour of the dish.

Comments are closed.