Shaved Brussel Sprout Salad

Yield: 4 servings

1 pound Brussels sprouts, thinly sliced

1 tbsp olive oil

1/2 tsp salt

1 shallot, thinly sliced

1 bunch radishes, thinly sliced

1 small fennel bulb, thinly sliced

1 mandarin orange, segmented

zest and juice of 1/2 lemon

1 tbsp champagne vinegar

1 tsp ground ginger

1. In a large bowl, combine the sprouts, oil, and salt. Using your hands, massage the mixture for a few minutes, or until the toughest fibers begin to break down.

2. Add the shallot, radish, fennel, and orange to the bowl. Toss to combine.

3. In a small bowl, combine the lemon zest, juice, vinegar, and ginger powder. Whisk to combine. Add the to salad and toss to combine.

https://autoimmunewellness.com/shaved-brussels-sprout-salad/

Garlic Chili Pasta with Brussel Sprouts and Cauliflower

Yield: 3-4 servings

Cauliflower:

1 small head cauliflower, cut into florets

2 tbsp olive oil

3 cloves garlic, minced

1/4 tsp red pepper flakes

salt and pepper

Pasta:

12 oz spaghetti (or linguini or fettuccini)

2 tbsp olive oil

1 1/2 cups brussel sprouts, halved

3 cloves garlic, skin removed and smashed (not minced)

1/4 tsp red pepper flakes

2 tbsp parsley, chopped

2 tbsp pine nuts

1/4 cup vegan parmesan cheese

salt and pepper

1. Preheat oven to 450F. Line a baking sheet with parchment paper

2. Place cauliflower on prepared sheet with olive oil, garlic, red pepper flakes, and salt and pepper. Toss to coat. Roast for about 20 minutes, stirring halfway through. Set aside.

3. In the meantime, cook the spaghetti. Set aside.

4. In a large pan, heat olive oil over medium heat. Once hot, add brussel sprouts, cut-side down, and smashed garlic and red pepper flakes. Sauté 3 to 4 minutes, tossing occasionally, until brussel sprouts are cooked and garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince and add back to pan.

5. Add cooked pasta, parsley, pine nuts, vegan parmesan cheese, cauliflower, and toss to combine.


https://minimalistbaker.com/garlic-chili-pasta-with-roasted-cauliflower/

Sausage, Apple, and Brussel Sprout Sheet Pan Bake

Yield: 4-6 servings

1 onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 head green cabbage, thinly sliced
1 lb brussel sprouts, halved or quartered
1 apple, diced

4 sausages, cut into 1-inch pieces

1/4 cup olive oil
1 tsp fennel seeds
1/2 tsp paprika

3 sprigs of fresh thyme

salt and pepper

Dressing:

1/2 shallot, finely minced

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 tbsp honey

1 tbsp fresh dill,  finely chopped

salt and pepper

1. Preheat oven to 400F. Line a sheet pan with parchment paper.

2. Place onion, garlic, cabbage, brussel sprouts, apple, and sausage onto prepared sheet pan.
3. Toss everything together with olive oil, fennel seeds, paprika, thyme, and salt and pepper.

4. Bake for 15 minutes. Stir, and bake for another 5 to 10 minutes, until sausage is cooked and vegetables are tender. 

5. Meanwhile, prepare the dressing by combining all ingredients and whisking vigorously until the mixture emulsifies.

6. Pour the dressing over the sheet pan before serving.


https://thefeedfeed.com/tv/episode/sausage-apple-and-veggie-sheet-pan-dinner?utm_medium=link&utm_source=email&utm_campaign=newsletter9.2&utm_term=sheetpanepisode1&utm_content=tv

Miso Spaghetti with Brussel Sprouts and Lemon

Yield: 3-4 servings

Sauce:

1/2 cup cashews, soaked 3-4 hours

1 tbsp white miso paste

1 clove garlic, chopped

1/2 tsp dijon mustard

1/2 cup water

2 tbsp lemon juice

1 tbsp olive oil

salt and pepper

Pasta:

1 tbsp olive oil

2 cups brussels sprouts, halved

1 tbsp lemon juice

8 oz spaghetti

salt and pepper

1/2 tsp chili flakes

1. In a high-speed blender, puree the cashews, miso paste, garlic, dijon mustard, water, lemon juice, olive oil, and salt and pepper until smooth.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain, reserving 1 cup of the pasta water. 

3. While pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the brussels sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender.

4. Add a squeeze of lemon juice to the pan and toss once more.
5. Add cooked pasta and sauce to the pan, adding pasta water as needed to thin the sauce and make it creamy. 

6. Serve pasta hot with freshly ground black pepper and chili flakes.


http://thefirstmess.com/2016/03/30/vegan-creamy-miso-pasta-w-brussels-sprouts-recipe/

Kale, Brussel Sprout, and Chickpea Caesar Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed

2 tsp smoked paprika

1 tsp tamari

1 tsp maple syrup

salt and pepper

Salad:

2 bunches lacinato/dino kale

1/2 lb brussel sprouts

1/4 head green cabbage

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Dry the chickpeas with paper towel and place them on the prepared baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and place in the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

3. Meanwhile, slice kale, brussels sprouts, and cabbage and place in a large mixing bowl.
4. When chickpeas are cool, add to salad bowl. Serve with caesar dressing and vegan parmesan cheese. Serve immediately.

http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Brussel Sprout Skillet

Yield: 4 servings

1 1/2 pounds brussels sprouts, trimmed

1 tbsp dijon mustard

2 tbsp apple cider vinegar

3 tbsp lemon juice

1 tbsp maple syrup

1 tbsp olive or coconut oil

2 shallots, thinly sliced

1/2 cup pecans, toasted, chopped

2 tbsp parsley, chopped

1. Slice brussels sprouts very thinly with a knife or mandolin.

2. In a small bowl, combine dijon mustard, apple cider vinegar, lemon juice, and maple syrup. Whisk to combine. Set aside.

3. Heat a large pan over medium heat. Once hot, add oil and shallot and sauté for 3-4 minutes or until soft and slightly caramelized.

4. Add brussels sprouts, stir, and cover. Sauté for 3-4 minutes, stirring occasionally.

5. Remove lid and add sauce. Continue cooking for 3-4 minutes more, stirring occasionally, or until brussels sprouts are tender and slightly caramelized.

6. Garnish with pecans and parsley and serve warm. Best when fresh, though leftovers keep covered in the refrigerator up to 4 days. Reheat on the stovetop or in the microwave until hot.

http://minimalistbaker.com/brussels-sprout-slaw-with-coconut-bacon/