Maple glazed brussel sprout salad
I do love brussel sprouts…that is if I get the recipe
right, they have a tendency to be a little bitter if not treated sensitively! I
think that must be why most people have a ‘love-hate’ relationship with poor
old brussels.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
I bought a big bag from the supermarket a week or so ago
and I've been making various salad and stir fry combos ever since. Some
experiments have been tastier than others, but yesterday’s lunch was so good I
just had to share it with you.
This ‘warm salad’ or stir fry (whatever you’d prefer to
call it) was in large part inspired by Heidi’s recipe over at 101 Cookbooks, I loved the idea of using a little maple
sauce as a glaze along with apple for sweetness. I added crushed walnuts
instead of pine nuts plus a little ‘fake’ bacon to give a big flavour hit and
turn this side dish into a full on meal.
I don’t typically use fake meats as I simply don’t miss
having meat in my dishes and so therefore have no desire to sub processed
alternatives. However in this instance I had a pack of meat free bacon in the
freezer that I’d originally bought to use in a meal for a friend, so I figured
today would be a good opportunity to add a little- I used approximately 1 large
rasher. This dish still has so much
flavour without, so feel to go without bacon…it will still taste good, or you
could follow the principle in Heidi’s recipe and use cubed tofu.
This is a fairly light dish which was perfect for lunch,
but you could team it with some quinoa for a more substantial meal.
Recipe: Maple glazed brussel sprout salad
Serves 1 as a main or 2 as a side
Ingredients
1 ½ cups shredded brussel sprouts
1 shallot- sliced thinly (I had none so omitted this but I would
have liked to have added one)
1-2 rashers ‘bacon’ sliced
(optional)
1 tbs olive oil or coconut oil
1 smallish apple- cubed
2 garlic cloves- minced
Pinch of salt
2 tsp maple syrup
Handful of crushed walnuts
Method
Heat the oil in a frying pan and then add the sprouts, shallot, bacon, apple,
garlic and salt. Cook for 4-5 minutes stirring
occasionally.
Add the maple syrup and walnut pieces and continue to cook for 2-3
minutes until well glazed and beginning to brown in places.
Serve immediately.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.