A flavorful and hearty Fried Brussels Sprouts salad with balsamic, onion, cranberries, apple, and pecans.
For years–and I’m talking YEARS–I could not eat Brussels Sprouts. They look like a mini cabbage and everything “mini” is so darn darling. I really wanted to like them because they very fashion forward, but something about their bittery taste makes me spit them right back out like a jet taking off. The weird thing is, the rest of my family LOVES them. My kids love them over corn and green beans! Go figure.
I stumbled upon a recipe in Hobby Farms Vegetable Garden magazine that it inspired me to create my own side dish. I love balsamic, onion, cranberries, and pecans, and the Brussels sprouts are fried–roasted–until crisp tender. Sounded yummy to me. I held my breath and crossed my fingers and toes that my taste buds would like it.
And I did. This is thee FIRST time I have sucked down Brussels sprouts. Well, I didn’t actually suck them down, I actually CHEWED them, then swallowed them, and enjoyed them! This was the first time my stomach loved these baby cabbages. I think you’ll love this salad recipe, too!
- 2 tablespoons olive oil
- 4 cups thinly sliced Brussels sprouts
- 1 cup thinly sliced red onion
- 1/2 cup dried cranberries
- 2 tablespoons brown sugar, packed
- 1/4 cup balsamic vinegar
- 1 gala apple, diced (skin on)
- Salt and ground black pepper, to taste
- 1/4 cup pecans or walnuts
- In a large skillet, warm up olive oil over medium high heat, add Brussels sprouts and stir fry until they begin to slightly brown.
- Add onions and cranberries to the skillet and continue stir frying until the sprouts are golden brown and crisp tender (about 4 to 5 minutes).
- Mix in brown sugar and vinegar and continue cooking until sprouts are caramelized (about 1 minute).
- Remove from heat and cool slightly. Transfer to a large bowl and stir in apples, salt and pepper. Garnish with pecans or walnuts and divide between 6 plates.