Broccoli And Brussel Sprouts Salad Recipes

BROCCOLI AND BRUSSELS SPROUT DELIGHT

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat; cook and stir garlic in hot butter until fragrant, 1 to 2 minutes. Stir broccoli and Brussels sprouts into garlic; add tomato and remaining butter. Season with salt and red pepper flakes.
• Stir Brussels sprouts mixture until well-combined, cover the skillet, and cook until browned on one side, about 5 minutes. Flip sprouts and broccoli, cover the skillet again, and cook until browned on the other side, about 4 minutes.

BROCCOLI AND BRUSSEL SPROUTS SALAD

Steps:

• Chop ends of brussel sprouts and discard. Thinly slice heads of brussel sprouts 1/4 of an inch thick and place in a bowl.
• Chop stems of broccoli and discard. Thinly slice crowns of broccoli until you get 3 cups and add to the bowl with the brussel sprouts.
• Chop the gala apples and add the lemon juice on top to help prevent browning.
• Whisk together the apple cider vinegar, olive oil, mayo, dijon mustard, honey and salt.
• Pour dressing over brussel sprouts, broccoli, and apples. Mix well and refrigerate for an hour before serving.
• Sprinkle with sunflower seeds and raisins if desired - enjoy!

BROCCOLI AND BRUSSELS SPROUTS SLAW

Steps:

• Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
• Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.
• Do ahead
• Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.

ROASTED BROCCOLI AND BRUSSEL SPROUTS

Steps:

• Preheat oven to 425 degrees. Wash veggies and **DRY THOUROUGHLY**. You want them to be bone dry, or they will not caramelize. They will steam.
• Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. I like to have as many flat sides as possible so they get as caramelized as can be. Remove the core end of the brussels sprouts and slice them in half.
• Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
• Roast in the oven for 20-30 minutes depending on how crisp you like them. Stir halfway through cooking time. Remove from oven and allow to cool slightly.
• Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
• Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.