Crispy Asian Brussels Sprouts Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY ASIAN BRUSSEL SPROUTS



Crispy Asian Brussel Sprouts image

These are seriously the best Brussels sprouts you will ever eat! With a sticky honey and soy sauce that's sweet and spicy.

Provided by Kristen McCaffrey

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 9

1 lb. fresh Brussels sprouts
1.5 tbsp. olive oil
2 tbsp reduced sodium soy sauce
1 tbsp honey
1.5 tsp rice vinegar
1 tsp sesame oil
1 tsp Asian garlic chili paste (like sambal olek, Sriracha, adjust to heat preference)
1/2 tsp garlic powder
Salt and pepper (as needed)

Steps:

  • Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.
  • Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.
  • Toss with the olive oil and season gently with salt and pepper. Remember that the sauce has soy sauce, which can be salty, so you don't want to over-salt the Brussel sprouts.
  • Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy.
  • Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3-4 minutes until it thickens. This happens quickly since it is a small amount of liquid.
  • Toss the hot Brussels sprouts with the sauce and serve.

Nutrition Facts : ServingSize 3/4 cup, Calories 128 cal, Carbohydrate 16 g, Fat 7 g, Protein 5 g, Fiber 4 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 348 mg, Sugar 7 g

CRISPY ASIAN BRUSSELS SPROUTS



Crispy Asian Brussels Sprouts image

The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!

Provided by Maegan - The BakerMama

Categories     vegetable

Time 1h

Yield 3

Number Of Ingredients 9

1 pound fresh brussels sprouts
3 TBSP vegetable oil (or other high-heat oil such as grapeseed or sesame oil)
3 TBSP soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
2 TBSP maple syrup
2 TBSP fresh squeezed lemon juice (about half a large lemon)
1 garlic clove, minced
1 TBSP Sriracha sauce
Pinch of black pepper
Kosher salt

Steps:

  • Preheat oven to 400°F and set a rack on the very top.
  • Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
  • Soak the cut brussels for a minute in water to clean them.
  • Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
  • Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
  • Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
  • Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
  • During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
  • Remove brussels from the oven once all brussels are crispy and slightly charred.
  • Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don't want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!

SHAVED BRUSSELS SPROUTS SALAD



Shaved Brussels Sprouts Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds shaved Brussels sprouts (these can be purchased in bags in the produce section or you can use your food processor to make fresh)
1/3 cup chopped dried apricots
1/3 cup chopped hazelnuts
1/3 cup diced pecorino

Steps:

  • For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
  • For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

CRISPY SHAVED BRUSSELS SPROUTS SALAD



Crispy Shaved Brussels Sprouts Salad image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

3/4 cup extra-virgin olive oil
2 pounds Brussels sprouts, halved and very thinly sliced with a mandoline or sharp knife (7 to 8 cups total)
Kosher salt and freshly ground black pepper
1/2 cup raw unsalted shelled pistachios
2 rosemary sprigs
2 lemons, zested and juiced
1/2 cup dried cranberries
One 4-ounce piece Parmigiano-Reggiano, crumbled or thinly shaved
Sumac, for serving, optional

Steps:

  • Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Add 2 cups of the Brussels sprouts and cook, stirring occasionally, until golden and crispy, 5 to 7 minutes. Season with salt and pepper, then place on a paper towel-lined plate with a slotted spoon to remove any excess oil. Wipe out the skillet.
  • Heat the remaining 1/4 olive oil over medium-low heat in the skillet. Add the pistachios and rosemary and cook, stirring occasionally, until the pistachios are toasted and golden, 3 to 4 minutes. Remove and discard the rosemary sprigs. Transfer the pistachios with a slotted spoon to a cutting board to cool, season with salt and pepper, then chop finely. Pour the oil from the skillet into a medium heatproof bowl and let cool.
  • Add the lemon juice and zest to the medium bowl and whisk to combine. Season the dressing with salt and pepper and set aside.
  • Combine the cooked Brussels sprouts with the raw Brussels sprouts in a large bowl. Add the pistachios, cranberries and cheese; season with salt and pepper. Add the dressing and toss to combine. Top with sumac and enjoy.

CRISPY BRUSSELS SPROUTS



Crispy Brussels Sprouts image

Provided by Daphne Brogdon

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds Brussels sprouts
4 cloves garlic, chopped
Salt and fresh ground pepper
1/4 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the larger Brussels sprouts into quarters; halve the smaller ones.
  • Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

ROASTED AND RAW BRUSSELS SPROUTS SALAD



Roasted and Raw Brussels Sprouts Salad image

If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.

Provided by Susan Spungen

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound or 2 (9-ounce) containers brussels sprouts
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1 small shallot, halved
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Black pepper
5 tablespoons extra-virgin olive oil
1 1/2 ounces Pecorino Sardo, or other sharp sheep's milk cheese, shaved with a vegetable peeler (about 1 scant cup)
1/3 cup whole raw almonds, roughly chopped

Steps:

  • Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
  • Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
  • Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
  • Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
  • Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

More about "crispy asian brussels sprouts salad recipes"

CRISPY ASIAN BRUSSELS SPROUTS SALAD - URBAN FOODIE KITCHEN
crispy-asian-brussels-sprouts-salad-urban-foodie-kitchen image
Web Oct 5, 2022 Roast the brussels sprouts. Add the brussels sprouts to a large bowl and toss them with 3 teaspoons of oil plus the salt and …
From urbanfoodiekitchen.com
Cuisine Asian
Category Side Dishes
Servings 2
  • Cut the wonton wrappers into 1/2″ wide strips. Add them to a bowl and toss with 1 teaspoon of oil. Spread them in a single layer on the baking sheet and bake for 6-7 minutes until golden brown and crisp. Remove them from the baking sheet and let cool.
  • Remove the parchment paper from the baking sheet and return the baking sheet to the hot oven until you are ready to cook the brussels sprouts.
  • Add the brussels sprouts to a large bowl and toss them with 3 teaspoons of oil plus the salt and pepper. Spread them out in a single layer on the preheated baking sheet. Bake for 15 minutes then remove from oven and add the garlic and shallots. Stir to mix everything together. Return the baking sheet to the oven and roast for an additional 10 minutes or until the brussels are very browned and crisp.
See details


19 IRRESISTIBLE ASIAN BRUSSEL SPROUTS RECIPES YOU’LL LOVE
19-irresistible-asian-brussel-sprouts-recipes-youll-love image
Web Dec 18, 2022 Crispy Asian Brussel Sprouts When you want something crispy and flavorful, try this delicious recipe! The combination of honey, …
From happymuncher.com
Cuisine Asian
Total Time 15 mins
Category Main Course, Side Dish
Calories 477 per serving
See details


CRISPY ASIAN BRUSSELS SPROUTS | AIRFRIED.COM
crispy-asian-brussels-sprouts-airfriedcom image
Web Jun 15, 2021 Place in a large bowl. Add the soy sauce, vinegar, garlic, ginger, honey, and oil to a small bowl and stir well to combine. Drizzle the sauce over the Brussels sprouts and stir to coat. Let set for 15 minutes. …
From airfried.com
See details


CRISPY BRUSSELS SPROUTS SALAD RECIPE — THE MOM 100
crispy-brussels-sprouts-salad-recipe-the-mom-100 image
Web Oct 18, 2019 Crispy Brussels Sprouts Salad Alex Guarnascelli’s sophisticated but not at all complicated brussels are pretty close to divine. Yield: 6 People Prep Time: 25 minutes Cook Time: 20 minutes Total …
From themom100.com
See details


12 BRUSSELS SPROUT SALADS - ALLRECIPES
12-brussels-sprout-salads-allrecipes image
Web Oct 5, 2022 Kale, Cabbage, and Brussels Sprout Salad. View Recipe. Jennifer Jenkins. Brussels sprouts, kale, and cabbage form the base of this healthy salad. Mandarin oranges, strawberries, and dried …
From allrecipes.com
See details


CRISPY ASIAN BRUSSELS SPROUTS - HEALTHY RECIPES BLOG
crispy-asian-brussels-sprouts-healthy-recipes-blog image
Web Jul 19, 2022 Place the Brussels sprouts in the pan. Using a large spoon or your hands, toss them with the oil, soy sauce, honey, garlic, and crushed red peppers. Arrange the seasoned Brussels sprouts, cut side down, in …
From healthyrecipesblogs.com
See details


CRISPY ASIAN BRUSSELS SPROUTS | 12 TOMATOES
crispy-asian-brussels-sprouts-12-tomatoes image
Web Ingredients 1 1/2 pounds fresh Brussels sprouts, stems removed, halved 1/3 cup low-sodium soy sauce 1/4 cup maple syrup or honey 1/4 cup orange juice 1/4 cup vegetable oil 3 cloves garlic, minced 1-2 tablespoons …
From 12tomatoes.com
See details


CRISPY BRUSSELS SPROUTS RECIPE | FOOD NETWORK
Web Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the …
From foodnetwork.com
Author G. Garvin
Difficulty Intermediate
See details


BRUSSELS SPROUTS SALAD - JO COOKS
Web Dec 26, 2022 Cook the bacon. Cut the bacon into ½-inch pieces. Heat a skillet over medium-high heat then add bacon and fry until crisp. Pour off all but 2 tablespoons of …
From jocooks.com
See details


16 BRUSSELS SPROUTS RECIPES FOR THE HOLIDAYS — THE MOM 100
Web Oct 27, 2019 Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle. Sriracha sauce, olive oil, and a handful of fresh herbs make a great drizzle for roasted …
From themom100.com
See details


BRUSSELS SPROUTS SALAD RECIPE WITH CRISPY CHICKPEAS
Web Jan 16, 2019 Place shaved Brussels sprouts in a large bowl. In a small bowl or measuring cup, whisk together olive oil, lemon juice, shallot, Dijon mustard, salt, and red …
From rachelcooks.com
See details


SWEET ROASTED BRUSSEL SPROUTS RECIPE - RECIPEZAZZ.COM
Web Step 1. Lightly sprinkle olive oil over thawed sprouts on cookie sheet
From recipezazz.com
See details


CRISPY SMASHED BRUSSELS SPROUTS RECIPE | TALLEY FARMS BOX
Web Directions. Preheat the oven to 425 degrees F (218 degrees C). Add the brussels sprouts and 2 teaspoons of sea salt to a large pot of water. Boil for about 10 minutes, until very …
From talleyfarmsfreshharvest.com
See details


CRISPY BRUSSELS SPROUTS SALAD WITH CITRUS-MAPLE VINAIGRETTE
Web Oct 5, 2020 Carefully add Brussels sprouts, cut sides down, and cook, without turning, until crisp-tender and golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate …
From countryliving.com
See details


ASIAN BRUSSEL SPROUT SALAD {+ EASY SESAME VINAIGRETTE} - MEALS …
Web May 5, 2018 1 pound brussel sprouts, shredded 1 cup red cabbage, cut into strips ¼ cup scallions, diced ¼ cup carrots, julienned ¼ cup raisins ½ cup dry ramen noodles (without …
From mealswithmaggie.com
See details


SHAVED BRUSSELS SPROUTS SALAD {WITH CAESAR DRESSING!} – WELLPLAT
Web Nov 15, 2017 Shaved Brussels Sprouts Salad with crispy roasted chickpeas, Caesar dressing, and Parmesan. Easy, make-ahead, and perfect for party sides and healthy …
From aerea.dynu.net
See details


BRUSSELS SPROUTS BACON SALAD - DAMN DELICIOUS
Web Nov 19, 2013 Brussels Sprouts Bacon Salad - You may think you hate brussels sprouts until you have this amazing, super crisp bacon-loaded salad! ... asian inspired; …
From deliciasrec.net-freaks.com
See details


CRISPY ASIAN BRUSSELS SPROUTS (SPICY) - WELL SEASONED STUDIO
Web Dec 8, 2021 Asian Brussels Sprouts Recipe These crispy Asian Brussels Sprouts are pan seared, then coated in a marinade of soy sauce, rice vinegar, and sesame oil. Add …
From wellseasonedstudio.com
See details


PARMESAN BRUSSEL SPROUTS | THE CLEAN EATING COUPLE
Web Jan 24, 2023 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silpat baking sheet. Trim brussels sprouts – cut bottom ‘stem’ off and cut lengthwise. …
From thecleaneatingcouple.com
See details


SAUTéED BRUSSELS SPROUTS {EASY RECIPE} - THE BIG MAN'S WORLD
Web Feb 3, 2023 Instructions. Add the butter and olive oil to a non-stick skillet or pan. Once melted, add the garlic and cook for 1-2 minutes, until fragrant. Add the brussels …
From thebigmansworld.com
See details


Related Search