Description
Smoky Brussels Sprout Salad: Your refreshing Mediterranean recipe with hot honey walnuts & pickled mustard seeds. A modern, flavorful twist awaits!
Ingredients
- Main Stars:
- Fresh Brussels Sprouts: about 1.5 lbs, halved or quartered if large
- Walnuts: 1 cup, roughly chopped
- Olive Oil: 3 tablespoons, good quality extra virgin
- Flavor Power-Ups:
- Hot Honey: 2-3 tablespoons, or homemade with honey and a pinch of chili flakes
- Pickled Mustard Seeds: 2 tablespoons, store-bought or homemade
- Lemon: 1 large, juiced
- Garlic: 2 cloves, minced
- Smoked Paprika: 1 teaspoon
- Red Wine Vinegar: 1 tablespoon
- Salt and Black Pepper: to taste
- Fresh Finishing Touches:
- Fresh Parsley: ¼ cup, chopped
- Feta Cheese: ¼ cup, crumbled (optional)
Instructions
- Prep the Brussels Sprouts:: First things first, preheat your oven to a good hot 400°F (200°C). Then, grab those Brussels sprouts, trim off the tough bottoms, and halve them. If some are really big, quarter ’em so they all cook evenly. Toss them on a big baking sheet with 2 tablespoons of olive oil, the smoked paprika, a good pinch of salt, and some fresh black pepper. Give ’em a good mix with your hands – honestly, I always get a little messy here, but it’s part of the fun! You want them in a single layer for maximum crispiness.
- Roast for Smoky Brussels Sprout Goodness:: Pop that baking sheet into your preheated oven. Let those little beauties roast for about 15-20 minutes, giving them a good shake halfway through. You’re looking for tender-crisp sprouts with lovely charred edges. This is where the magic happens, that smoky Brussels sprout flavor really develops. Don’t be shy with the char, it adds so much depth, but don’t burn them like I did that one time, haha!
- Toast the Hot Honey Walnuts:: While the sprouts are roasting, grab a small pan and add your chopped walnuts. Toast them over medium heat for about 3-5 minutes, just until they smell fragrant and are lightly golden. Keep an eye on them, walnuts burn super fast – trust me, I’ve learned that the hard way! Once toasted, drizzle them with the hot honey and stir until they’re all coated and glossy. Oh, the smell of those hot honey walnuts is just divine, you won’t believe it!
- Whip Up the Zesty Dressing:: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the fresh lemon juice, minced garlic, red wine vinegar, and the pickled mustard seeds. Season it with a little more salt and pepper to taste. Give it a good whisk until it’s all emulsified and looks slightly creamy. This dressing is so bright and zesty, it’s the perfect counterpoint to the smoky Brussels sprout flavor.
- Assemble Your Smoky Brussels Sprout Salad:: Once the roasted Brussels sprouts are out of the oven and still warm, transfer them to a large serving bowl. Add the hot honey walnuts right in. Pour that gorgeous, zesty dressing all over everything. Give it a gentle toss to combine, making sure every sprout and walnut gets a good coating. I love seeing all those colors come together, it’s just so vibrant!
- Finishing Touches for Your Smoky Brussels Sprout Salad:: Now for the grand finale! Sprinkle your fresh chopped parsley generously over the salad. If you’re using it, crumble that feta cheese on top. Give it one last little toss or just serve it as is, letting everyone admire your handiwork. This Smoky Brussels Sprout Salad is best served warm or at room temperature. It looks so inviting, and honestly, the smell alone will have everyone asking for seconds!