Cranberry Citrus Brussels Sprout Salad
I've been kicked off, but I'm still cookin'!
For the first challenge on Episode 5 of The Great American Recipe, we were tasked with creating a recipe that shares a story of a favorite special occasion and, while I touched on this in Episode 4, our surprise wedding will always be my favorite occasion!
This cranberry and bacon-filled brussels sprout salad played the perfect foil to that barbecue's robust and rich flavors! The prepared salad's bright, acidic tones provided the ideal balance to a day filled with laughter, love, and surprises!
I hope you enjoy this recipe as much as my family does.
1 lb brussels sprouts, quartered
1 large orange, zested and juiced
1 large lemon, zested and juiced
1 cup parmesan cheese
1/2 cup bacon, chopped
1/2 cup dried cranberries
1/4 cup pecans, crushed
1/4 red onion, diced
3 tablespoons olive oil
2 teaspoon salt
1 teaspoon black pepper
Cook the bacon and chop into pieces. Set aside.
Set the oven to 450 degrees and place a metal baking sheet inside while it preheats.
Quarter the brussels sprouts and toss them in oil with a pinch of salt.
Once the oven is preheated, layer the brussels sprouts on the tray. It should sizzle. Bake the sprouts for 10 minutes, then toss and continue to bake for another 10 minutes.
Dice the onion and set aside.
In a bowl, zest and juice the lemon and orange.
Using a whisk, slowly add the oil to emulsify into a vinaigrette.
Add the salt, black pepper, onions, cranberries and pecans to the vinaigrette and set aside.
Once the brussels sprouts are sufficiently crisped up, remove from the heat and immediately add to the vinaigrette. Toss to combine, adding the parmesan and let rest.
Best served chilled.
Sometimes I use the rendered fat from the bacon to roast the brussels sprouts. I've found that using the bacon fat in the emulsion can be a bit much, for me.
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