loveandlemons5.0
Brussels Sprout & Sunchoke Salad
What’s your favorite sunchoke recipe? Do you have one? I love this caramelized sunchoke & Brussels sprout salad – a perfect light winter meal.
👥 3 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Make the dressing: In a small bowl, whisk together the dressing ingredients. Taste and adjust seasonings. Set aside.
2
Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
brussels sprouts, thinly sliced on a mandoline, if you have one2 cupssunchokes, sliced about ⅛ inch thick (scrub them pretty well before slicing/using)1 cup
3
Heat the olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about ⏱️ 2-4 minutes per side, until they're tender and a little bit crispy around the edges. Remove them from the pan when they're done.
Combination of olive oil & butter for the pan. (I used vegan earth balance butter.)olive oil2 tablespoonssunchokes, sliced about ⅛ inch thick (scrub them pretty well before slicing/using)1 cup
4
Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about ⏱️ 2 minutes per side until they start to get a little golden brown on the edges. (Don't crowd them in the pan - you might have to work in batches). Remove from pan and set aside.
brussels sprouts, thinly sliced on a mandoline, if you have one2 cups
5
Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of Parmesan if you like.
Pine nutsRed pepper flakes
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