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Ethnic Sensations
February 2015

Shredded Roasted Brussels Sprouts with Sour Cherries and Marcona Almonds in a Fig Balsamic Vinaigrette


Shredded Roasted Brussels Sprouts with Sour Cherries and Marcona Almonds in a Fig Balsamic Vinaigrette
By Heidi Allison


If one of your New Year’s resolutions is to eat “clean”, then this recipe will be part of your culinary repertoire! Not only is this dish healthy, hearty and beautiful, it makes the perfect side to grilled poultry, or lean cuts of meat, such as pork tenderloin, veal and lamb.

One of the first things you’ll notice about this dish is its crisp texture and pitch-perfect flavor pairings: the sprouts have a light crunch and sweet taste derived from the high cooking heat, which caramelizes the sprout’s starches to sugar while leaving no trace of bitterness— a great dish for kids (or, husbands) that won’t touch cruciferous veggies! Sour cherries’ tart/sweet flavor is the perfect flavor foil to the sweet taste of the roasted sprouts, while the Marcona almonds add a bit more crunch. Dressed with a light drizzle of Vanilla Fig Balsamic, this easy-to-make dish has a very refined, yet complex, flavor!

The health benefits of this dish are impressive: sour cherries have been elevated to “superfood” status— number 14 among the top 50 foods for antioxidant content and phenolics —beating out red wine and dark chocolate! Researchers are uncovering it has novel anthocyannins (different form blueberries) which appear to reduce inflammation markers linked to heart disease, diabetes and arthritis, and lower unhealthy cholesterol levels. This amazing fruit is also a natural, plant-derived source of melatonin— great for insomniacs.

And, this dish couldn't be easier to make—the mandoline or Japanese Benriner quickly preps the sprouts, and— you don't even have to make a dressing—just drizzle the balsamic over the finished dish and you’re good-to-go!

Shredded Roasted Brussels Sprouts with Sour Cherries and Marcona Almonds in a Fig Balsamic Vinaigrette
Serves: 4


Ingredients:

18 ounces Organic Brussels Sprouts
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Roasted Hazelnut Oil
Kosher Flake Salt and Black Pepper, to taste
6 ounces Frozen Sour Cherries, thawed

Preparation:

Preheat oven to 425 degrees F. Place Brussels sprouts in a large bowl of water and add 1 tablespoon of salt.

Agitate with your hands, then pour off salt water. Repeat two more times; then rinse with cool water and drain.

Peel away any leaves that appear brown, damaged or have bug holes.

Using a mandoline or Japanese benriner, slice the Brussels sprouts crosswise into 1/4-inch thick rounds, stopping at the point where the woody stem begins (about 1/3-inch from bottom). Remove any woody stems that remain and using your fingers, break up Brussels sprouts into thin ribbons.


Using a mandoline or Japanese benriner, slice the Brussels sprouts crosswise into 1/4-inch thick rounds, stopping at the point where the woody stem begins (about 1/3-inch from bottom). Remove any woody stems that remain and using your fingers, break up Brussels sprouts into thin ribbons.

Drizzle olive oil, salt and pepper over sprouts and toss to coat.

Drizzle roasted hazelnut oil over sprouts and toss to coat again.

Add cherries and spread on a baking sheet, making sure to leave a bit of space in-between sprouts and cherries , and place in the oven for 15 minutes, or until the Brussels sprouts have a light crisp and edges of leaves are lightly browned.


Add cherries and spread on a baking sheet, making sure to leave a bit of space in-between sprouts and cherries , and place in the oven for 15 minutes, or until the Brussels sprouts have a light crisp and edges of leaves are lightly browned.

Remove form oven and place Brussels sprouts on serving plates, Sprinkle Marcona almonds and drizzle Vanilla Fig Balsamic vinegar over Brussels sprouts, cherry and almond mixture and serve immediately.