Brussel Sprout And Zucchini Slaw Recipes

BRUSSELS SPROUT SLAW

Steps:

• Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
• Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
• Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.

GRILLED BRUSSELS SPROUTS AND ZUCCHINI

Steps:

• Fire up your grill.
• Lay out a large piece of several smaller sized pieces.
• Place vegetables in the middle of the tin foil pieces. If you're using smaller pieces, divide evenly.
• Toss the sliced zucchini and Brussels Sprouts in the Barlean's Butter Flavored Coconut Oil.
• Toss in the minced garlic.
• Create a pouch with the tin foil. Place on grill while cooking any other items.
• Takes about 10-20 minutes for them to be finished. Take a pair of tongs and lift the packets and shake them gently a few times during the cooking process.
• Remove from grill, carefully open packets (steam will be hot so be very careful) and place on plates and serve!

ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
• Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
• Bake in the preheated oven until tender, about 25 minutes.

STIR-FRIED BRUSSELS SLAW

Steps:

• In a bowl (or a jam jar), whisk together the white wine vinegar, balsamic, mustard, 1 teaspoon of salt and 1 tablespoon of olive oil.
• Heat a wok or large frying pan over medium-high heat until hot, add the remaining tablespoon of olive oil and toss in the Brussels sprouts. Stir fry for about 2 minutes, shaking the pan, until the sprouts are just starting to color.
• Add enough dressing to just coat the sprouts; any leftover dressing will keep in the fridge for 2 weeks to use as a salad dressing.
• Give them a good toss, then tip into a serving bowl. Scatter over the parsley to garnish.

BRUSSELS SPROUT SLAW

Steps:

• Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
• Holding each sprout by the stem end, finely shred them on the slicer.
• Drizzle the slaw with olive oil, lemon juice, and salt and toss well.

BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER

Steps:

• Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
• Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.