Johnson & Wales student makes roasted brussel sprouts salad

See how this student chef came up with his recipe


Roasted Brussel Sprout Salad

This a perfect dish to serve a person that says they don’t like Brussel sprouts. The smokiness from the bacon, heat and sweetness from the maple syrup, and acidity from the onions all tie together over crispy Brussel sprouts to hit every note on the tongue. Yield: 4 Servings



For the pickled onions:

Bring vinegar, salt, and sugar to a boil. Pour over onions, allow to sit for 1-2 hours.

For the spicy maple syrup:

Drop chili peppers into maple syrup, allow to infuse for at least one day before using.

For the brussel sprouts:

Preheat oven to 400F. Toss brussel sprouts with reserved bacon grease, salt, and pepper. Place brussel sprouts onto a sheet pan, roast for 10-15 minutes or until brown and crispy. Remove from pan, toss in a bowl with pickled onion, chopped bacon, parsley, and spicy maple syrup. Serve hot. 

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