Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro, and Citrus Vinaigrette

Name: Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro, and Citrus Vinaigrette
Cuisine: European, French, Mediterranean
Ingredients: Extra-virgin olive oil; 1 garlic clove, smashed and peeled; ¾ pound Brussels sprouts, trimmed and halved lengthwise; Kosher salt and freshly cracked black pepper; About ⅓ cup roughly chopped or slivered pickled carrots, store- bought or homemade; ½ cup walnuts, hazelnuts, or pecans lightly toasted and smashed or roughly chopped; 1 bunch scallions, trimmed (including ½ inch off the green tops), thinly sliced; ¼ cup Citrus Vinaigrette; ½ cup lightly packed roughly chopped cilantro leaves; ½ cup lightly packed roughly chopped flat-leaf parsley leaves; 5 smashed garlic cloves, 2 dried chiles, 3 or 4 thyme sprigs, 1 tablespoon toasted coriander seeds

7 steps

Serve this dish warm or at room temperature, but not cold. If you make it ahead, pull it out of the fridge 20 minutes before you serve it. Make it a full meal by folding in some toasted cooked Farro. The citrus vinaigrette will easily keep for 2 weeks in the fridge So so ✅

Updated at: Thu, 17 Aug 2023 00:04:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories377.5 kcal (19%)

Total Fat28.9 g (41%)

Carbs28 g (11%)

Sugars9.5 g (11%)

Protein9.7 g (19%)

Sodium364.7 mg (18%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

extra-virgin olive oil

1garlic clove

smashed and peeled

0.75 poundBrussels sprouts

trimmed and halved lengthwise

kosher salt

freshly cracked black pepper

⅓ cuppickled carrots

roughly chopped or slivered, store- bought or homemade

½ cupwalnuts

hazelnuts, or pecans lightly toasted and smashed or roughly chopped

1 bunchscallions

trimmed, including 1/2 inch off the green tops, thinly sliced

¼ cupCitrus Vinaigrette

½ cupcilantro leaves

lightly packed, roughly chopped

½ cupflat-leaf parsley leaves

lightly packed, roughly chopped

pickle

1 tablespooncoriander seeds

Instructions

Step 1

Heat a large s?illet over medium heat. Add ¼ cu? olive oil and the garlic and coo? to toast the garlic so it’s very so?t, ?ragrant, and nicely golden brown— but not burnt—about 5 minutes. Scoo? out the garlic and set it aside (to ?revent it ?rom burning while you’re coo?ing the s?routs).

Step 2

Increase the heat a bit and add the Brussels s?routs, cut side down. Season well with salt and ?e??er and coo? gently until the s?routs are tender all the way through, but not mushy, ? to 10 minutes. Reduce the heat midway i? the s?routs are getting too brown. Return the garlic to the ?an, crushing it to brea? it u? and dis?erse among the s?routs.

Step 3

When the s?routs are coo?ed, ?ull the ?an ?rom the heat and add the ?ic?led carrots, hal? the nuts, and all the scallions and toss thoroughly to mix and warm the new ingredients slightly.

Step 4

S?oon the vinaigrette over the s?routs and toss again. Add hal? each the cilantro and ?arsley and toss again. ?aste and ad?ust with more salt, ?e??er, or vinaigrette so the salad is very vibrant.

Step 5

Right be?ore serving, add a little more vinaigrette i? you li?e, along with the rest o? the nuts, cilantro, and ?arsley. Serve slightly warm or at room tem?erature.

Step 6

At the ?arket At farmers’ markets, you’ll often see Brussels sprouts still attached to their stalk. It’s dramatic looking (and I’ve even seen a stalk roasted and served whole), but they’re not any better on the stalk, and now you’re stuck composting a cumbersome bit of brassica.

pickle

Step 7

all seasonings rinsed Best with slender s?ringtime carrots. Remove to?s, leaving ¼ inch o? greens. Scrub but don’t ?eel. With larger late-season carrots, ?eel and cut into two-bite stic?s. Arrange standing u? in the ?ar; tuc? seasonings in between.