Recipe Junction

Our Favorite Recipes'

Warm Brussels Sprouts Salad

Like 'em or hate 'em, try brussels sprouts in warm salad

You can lead a man to Brussels sprouts, but can you make him eat?

Brussels sprouts are one those vegetables that people seem to love or hate. There's not much middle ground. I was well past 30 before I tasted a Brussels sprout. But I've grown quite fond of these miniature cabbages.

Brussels sprouts were introduced into the United States around 1800. We know that Thomas Jefferson planted them in his garden in 1812. They were not an instant hit.

The vegetable isn't mentioned in “Housekeeping in Old Virginia” in 1879 or the “Boston Cooking School Cookbook” of 1884. But in the 1934 edition of that book, there are several recipes with Brussels sprouts. The most intriguing is mixing the vegetable with green grapes. Another recipe called for cooking the miniature cabbages with chestnuts, which is still a popular Christmas dish in the United Kingdom.

As a cruciferous vegetable, Brussels sprouts have gained status for their nutrient content. They were hybridized in Belgium about 500 years ago, although that may not be where the plant originated. The Belgians prized the sprouts for their nutrient value. They claimed if you ate Brussels sprouts before drinking, you could prevent a hangover. I have not tested the authenticity of this claim.

This salad with Brussels sprouts calls for using mayonnaise. I realize that diners who want to capitalize on the health benefits of sprouts may want to avoid mayo. I find many of the commercial fat-reduced and cholesterol-free mayonnaise dressings to be unappealing. I tested this recipe with Smart Balance Omega Plus mayonnaise dressing and found it quite tasty. Of course, if you want use traditional mayonnaise, you can do so.

Warm Brussels Sprouts Salad

Makes 4 to 6 servings

• 2 1/2 cups Brussels sprouts
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 4 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 1/2 cup frozen corn kernels, thawed and drained
• 4 teaspoons Dijon-style mustard
• 1 tablespoon maple syrup
• 2 tablespoons Smart Balance Omega Plus mayonnaise dressing or regular mayonnaise

Trim the ends from each sprout and pull away any loose leaves. If the sprouts are much more than 1 inch thick, slice them in half vertically. Place the sprouts in a pot with a steamer rack and water about 1/2 inch deep. Cover the pot and steam for 10 to 12 minutes.

Transfer the sprouts to a large skillet. Add 2 tablespoons of the water from steaming. Add the onion, bell pepper and oil, and cook 5 minutes at high heat, stirring regularly. Season with salt and pepper and add the corn, mustard and maple syrup. Stirring regularly, cook 2 minutes. Turn off heat and stir in the mayonnaise. Serve immediately.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon