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Lilly’s Table

 
 
Vegan Mushroom Gravy
© Lillys-Table.com Photo of Honey Brown Butter Brussels Sprout Salad
 

Tags: Gluten-Free Nut Free nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Honey Brown Butter Brussels Sprout Salad

from Roasted Garlic Mashers with Mushroom Gravy and Honey Brown Butter Brussels Sprouts, the Week of November 22, 2015.
View the next recipe for this meal.

Shreds of brussels sprouts are tossed together with almonds and drizzled with a steaming hot honey-brown butter caramel dressing. The hot dressing wilts baby cabbage greens just enough to mellow them out. We keep it simple with just a light crunch of almonds, but this salad would also be lovely with pomegranates, nibs of dried fruit or you could go with a bit more intensity and try out candied ginger.

Ingredients

  • 2 lbs brussels sprouts, washed and trimmed
  • 4 tablespoons butter, unsalted
  • ¼ cup honey
  • 1 lemon, zest and juice
  • 1 teaspoon kosher salt, or use a bit less regular table salt instead
  • ¼ teaspoon black pepper, or more to taste
  • ½ cup sliced almonds

Serving Size: 4 People

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Preparation Instructions

Prepare the brussels sprouts by thinly slicing them into shreds. An alternative is to pull off the wee tiny cabbage leaves. This is a bit more tedious even if the look is lovely (the photo reflects this). Next time we will be slicing, as it is much faster and the flavor is the same.

In a small saucepan, warm the butter over medium-low heat, swirling and stirring occasionally. The butter will eventually start to have brown specs, let it go a bit longer until there is a toasty, caramel smell in your home.

Turn off the heat and whisk in the honey, lemon juice, zest, salt and pepper. Whisk it together until the dressing becomes smooth and silky.

Drizzle the dressing all over the greens and sliced almonds in a big bowl. Toss periodically and continue to pour on the sauce until the greens are evenly coated and sighing under the heat of the dressing.