Warm Brussels Sprouts Salad

This salad is perfect for Thanksgiving and Christmas. This side dish is colorful, delicious and good for you because, you know, it's a salad, right? Brussels sprouts are also in season over the winter months so now is the best time to make them.

Unfortunately brussels sprouts have gotten a bad rap over the years, however, if you cook them correctly and dress them with some delicious toppings, brussels sprouts are awesome! If you don't like brussels sprouts, you need to try this dish. It will change your mind forever on the dreaded brussels sprouts.

Ingredients: brandy, olive oil, dried cranberries, goat cheese, garlic, salt, pepper and brussels sprouts. Did you know brussels sprouts grew on a stalk like this? I didn't until I saw them at a farmers' market a few years ago. Crazy!

Place the dried cranberries in a small bowl. Cover with the brandy and set them soak for at least 30 minutes. Set aside.

Chop the brussels sprouts off the stalk. A kitchen shears worked well for this.

Chop the hard end off the sprouts, Then peel the leaves from the sprout.

Place the leaves in a large bowl.

 

I usually only take the outer green leaves. Once I get to the yellow core, I try and peel as much as I can, but usually throw most of it away. If you don't want to waste the core, go ahead and chop it up as much as you can and throw in the bowl with the outer leaves.

This step can be done way ahead of time. If you are having company or making this for a holiday dinner, go ahead and complete this part the night before. This is definitely the most time consuming part of this dish. You could also buy a bag of shredded brussels sprouts if you need a shortcut. The Target and Trader Joe's near my house sells bags of shredded brussels sprouts this time of year. I won't judge if you take the shortcut!

Add some oil to a large, heavy bottomed pan. Heat oil over high heat.

Once the oil is heated, add the brussels sprouts.

Cook sprouts over high heat, stirring frequently.

Season with salt and pepper.

Once you have a nice sear on the leaves, about 5-7 minutes, take the pan off the heat.

Add the cranberries and brandy to the pan. Be careful, brandy is highly flammable (think flaming desserts at fancy restaurants, they usually use brandy to start the fire). If the brandy catches fire, it's ok, just back away and let it burn off. However, I've made this dish a dozen times and as long as you take the pan off the heat when you add the brand you should be ok.

Put the pan back on the heat and simmer on medium/low heat. Add the garlic and simmer until all of the alcohol burns off and liquid has reduced by half. This will take about 5-7 minutes. Test one of the leaves after 7 minutes, if it tastes "boozy" let it simmer a few more minutes. You should taste the flavor of the brandy, but not the alcohol. If you are adverse to alcohol, you can certainly substitute, chicken stock or orange juice for the brandy. Both would be lovely.

Once the alcohol is cooked off and the sprouts are done, plate the dish and dot with the goat cheese. Serve with roasted chicken, turkey or prime rib. Yum, yum, yum!

Variation: If you really want to bring this dish to another level, top with some crispy bacon, prosciutto or pancetta. Everything tastes better with bacon!

INGREDIENTS:

• 1 stalk or 3-4 pounds of brussels sprouts
• 1/2 cup dried cranberries
• 1 cup brandy
• 1 Tbsp olive oil
• 4 cloves of garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 oz goat cheese, plain, herb or truffle

DIRECTIONS:

1. Place dried cranberries in small bowl. Cover cranberries with brandy. Allow them to soak for at least 30 minutes and set aside.
2. Cut the bottoms off of the sprouts and peel leaves from the sprouts. Place leaves in a large bowl. Repeat this process until all of the brussels sprouts are done. If you want to skip this step, you can use a bag of shredded brussels sprouts that some grocery stores sell. This step can also be done the night before. Just place the leaves in a large Ziploc bag and use when you are ready to serve.
3. Heat olive oil in a large, heavy bottomed pan over high heat. Once the oil is hot, throw in the brussels sprouts leaves. Stir frequently until the leaves are seared, about 5-7 minutes.
4. Season sprouts with salt and pepper.
5. Take pan off the heat and add the brandy, cranberries and garlic.
6. Put pan back on the heat and simmer on medium/low until the alcohol has cooked off and brandy has reduced to half, about 7-10 minutes.
7. Once alcohol from the brandy has cooked off, plate the sprouts.
8. Dot goat cheese over the top of the brussels sprouts and serve immediately. Enjoy!