Prepare to revolutionize your perception of Brussels sprouts with this mind-blowing salad that transforms the often-misunderstood vegetable into a culinary masterpiece. Imagine crispy, caramelized Brussels sprouts dancing with smoky bacon, tangy blue cheese, and a decadent caramel apple vinaigrette that will make your taste buds sing with joy. This isn't just a salad; it's a flavor explosion that will turn even the most stubborn Brussels sprout skeptics into instant fans!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 4 slices of bacon, cooked and crumbled
- 1/2 cup blue cheese, crumbled
- 1 apple, diced
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the Brussels sprouts get nicely caramelized.
- Prepare the Brussels sprouts by trimming the ends and halving them. Rinse them under cold water to remove any dirt, then pat them dry with a kitchen towel.
- In a large bowl, toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Make sure they are evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through for even cooking.
- While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In the same skillet, prepare the caramel apple vinaigrette. Add the diced apple to the skillet and sauté for about 3-4 minutes until they are slightly softened. Remove from heat.
- In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, and a pinch of salt and pepper. Add the sautéed apples into the dressing and mix well.
- Once the Brussels sprouts are done roasting, remove them from the oven and let them cool slightly for a few minutes.
- In a large serving bowl, combine the roasted Brussels sprouts, crumbled bacon, and blue cheese. Drizzle the caramel apple vinaigrette over the top and toss gently to combine all the ingredients.
- Serve the salad warm or at room temperature, garnished with additional blue cheese and bacon if desired. Enjoy your Caramelized Brussels Sprout Salad!
Tips
- Choose fresh, firm Brussels sprouts with tight, bright green leaves for the best caramelization.
- Pat the Brussels sprouts completely dry before roasting to ensure they crisp up and caramelize instead of steaming.
- Use a high-quality extra virgin olive oil for maximum flavor in roasting.
- Don't overcrowd the baking sheet - give the sprouts space to ensure even browning.
- Cook bacon until extra crispy for maximum texture and flavor contrast.
- For a vegetarian version, replace bacon with toasted pine nuts or crispy shallots.
- Make the vinaigrette ahead of time and let it sit to allow flavors to meld together.
- Serve immediately after tossing to keep the salad's textures crisp and vibrant.
- For an extra flavor boost, consider adding a sprinkle of toasted nuts or a drizzle of balsamic reduction.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 35mg
