Brussel Sprouts

Raw & Caramelized Brussels Sprouts With Salty-Sweet Pepitas

October 28, 2021
0 Stars
Photo by JULIA GARLAND. PROP STYLIST: MOLLY FITZSIMONS. FOOD STYLIST: ANNA BILLINGSKOG.
Author Notes

I’m not a huge fan of salads, so whenever I choose to eat or create a recipe for one, I am super-mindful of it ticking specific boxes: It has to have a mix of sweet and savory flavors, it has to feature a bright dressing that enhances all the other salad ingredients without overpowering them, and, last but not least, it must feature a number of crunchy elements. This salad does it all.

Featuring cooked and raw Brussels sprouts, bright and sweet pomegranate seeds, caramelized shallots, and toasted sweet and salty pepitas, this salad is a visually appealing and deeply flavorful side dish to serve at any Thanksgiving or holiday dinner. —Murielle Banackissa

Test Kitchen Notes

This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes. Devour the rest of the spread here, and while you're at it, learn how to Remix & Remaster your Thanksgiving. —The Editors

  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 4 to 6
Ingredients
  • Umami Pumpkin Seeds
  • 2 teaspoons nutritional yeast
  • 2 teaspoons maple syrup
  • 2 teaspoons tamari or low-sodium soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon balsamic vinegar (optional)
  • 1/3 cup raw pumpkin seeds
  • Dressing
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 2 small garlic cloves, grated
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad
  • 2 pounds Brussels sprouts, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, halved through the root end and thinly sliced
  • 2 teaspoons tamari
  • 1/3 cup pomegranate seeds
In This Recipe
Directions
  1. In a small bowl, whisk together the nutritional yeast, maple syrup, tamari, garlic powder, and balsamic vinegar (if using). Set aside.
  2. Line a sheet pan or a plate with parchment paper. Set aside.
  3. Place the pumpkin seeds in a cold, large cast-iron skillet (or another heavy-bottom pan) in a single layer. Cook on medium heat, tossing occasionally using a wooden spoon, until golden and fragrant, about 6 to 8 minutes.
  4. Once the seeds are toasted, immediately pour the nutritional yeast mixture into the skillet, stir, and cook for an additional minute, continuing to stir to prevent from burning.
  5. Transfer to the prepared parchment-lined sheet pan or plate in a single layer and let cool completely.
  6. Remove the pan from the heat and set aside to cool. Give it a quick rinse and wipe it dry
  7. In a small bowl, whisk together the dressing ingredients. Set aside.
  8. Cut half (about 1 pound) of the Brussels sprouts in half lengthwise.
  9. Heat the olive oil in the reserved skillet over medium heat until it shimmers. Arrange the halved Brussels sprouts facing cut side down and sprinkle in the sliced shallots.
  10. Cover and cook for 4 to 5 minutes, or until the Brussels sprouts have caramelized and cooked through. Toss together the Brussels sprouts along with the shallots and cook for an additional minute.
  11. Drizzle with 2 teaspoons of tamari, stir to coat, remove from the pan and transfer to a large mixing bowl.
  12. Thinly shave the remaining pound of Brussels sprouts using a mandoline, the slicing disk of a food processor, or by hand with a knife. Transfer to the mixing bowl with the caramelized Brussels sprouts along with the prepared dressing and the pomegranate seeds. Toss to coat everything in the dressing. Transfer the salad to a serving bowl and serve immediately or store in the refrigerator until ready to serve and eat cold or at room temperature, topped with the umami pumpkin seeds.

See what other Food52ers are saying.

  • Murielle Banackissa
    Murielle Banackissa
  • LG
    LG

2 Reviews

LG November 27, 2021
Made this recipe for Thanksgiving and it was a huge hit. Made the dressing and the pumpkin seeds (which are addictive) in advance and then made brussel sprouts and assembled it on the day. Really yummy!
 
Author Comment
Murielle B. November 29, 2021
Oh thank you so much for making my recipe and for taking the time to comment! I am so glad you and your family enjoyed this salad!