Recipe: Roasted Brussels Sprouts Slaw

Brussels sprouts photo by Asia Bradlee

Brussels sprouts, with their crunchy texture and slightly bitter flavor, are a staple of fall cooking. But since the weather still feels like summer, this shredded Brussels sprouts slaw, with notes of basil and citrus, is the perfect bridge between seasons.

I used unsalted sunflower seeds to add a nutty flavor to the dish, but any unsalted seed, such as pumpkin, would work just as well. The slaw is best served warm and makes a great side dish for heartier entreés.

Ingredients

16 oz bag of Brussels sprouts
1 medium orange
2/3 cup roasted, unsalted sunflower seeds
1/4 cup olive oil
2 tbs balsamic vinegar
1 1/2 tsp basil
Salt and pepper

Directions

Preheat the oven to 400 degrees. Rinse the Brussels sprouts and cut off the ends. Halve the sprouts and chop them into small slivers to create the shredded texture. If you’re in a rush, you can also halve the sprouts and put them in a high-powered food processor to help with shredding.

Place the shredded pieces in a bowl and coat them with olive oil, balsamic vinegar, basil, and salt and pepper to taste. Cut the orange into wedges, squeeze the juice from one wedge into the Brussels sprout mixture, and mix thoroughly.

Lay the mixture on a baking sheet and roast for 10 minutes. After 10 minutes, sprinkle in the sunflower seeds and give the slaw a quick mix. Let cook for 10-15 minutes, or until golden brown and crunchy. Remove the skin from the orange wedges and slice them into small pieces. Once the slaw has cooled down a bit, but is still warm, mix in the orange pieces. Serve immediately.