Gluten and dairy free warm brussels sprout salad is a great accompaniment to anything! I find people either totally love or have an extreme hatred for Brussel Sprouts. I promise you that the powerful flavors of this recipe will make you all kinds of giddy! I add cubed prosciutto to ours, but that’s optional.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Warm Brussels Sprout Salad
- RINSE about 1/2 lb. Brussels Sprouts, dry, cut off the ends, cut in 1/2, and thinly cut them. I guess you could use a grater.
- RINSE, dry, and thinly slice 1 red bell pepper. Make the size kind of match the sprouts.
- CUT a 1/2 small onion to match the size of sprouts and bell pepper.
- SAUTE everything with 1 tbsp. coconut oil in a skillet on medium high heat.
- ADD 2 large chopped garlic cloves, 1 tsp. smoked paprika, 1 tbsp. ground sage, 1 tbsp. dried thyme, a little or a lot of red pepper flakes (depending on if you like a lot or a little heat), and S/P.
- ADD 1 package of chopped prosciutto (optional) , 1 tbsp. apple cider vinegar, 1 tbsp. EVOO, and S/P.
I served this warm Brussels Sprout salad with a dijon ham wrapped chicken that will be posted later. Twas such a great combination.
I must admit that I only started liking them in my thirties after I met my husband. I cannot recall if he made them for me or we had some at a restaurant that made me fall in love with them.
I’m so grateful for so many things in my life that I feel like I should be putting it out there. I’m going to begin to end my posts with a little gratitude before the question of the day. I do this in a little journal that I keep for my toddler every night. Now, I get to do it in the morning as I write. Doubly grateful 🙂
Grateful Day – Today I’m grateful for the warm sun melting all the snow.
Do you have a favorite way to prepare Brussels Sprouts?
Thanks for listening!