And, let’s just take a second to pay homage to brussels sprouts. As a kid I remember them as mushy and bland with a bit of an offensive aroma. But, after trying them roasted a few years back my feelings towards brussels completely changed. It turns out they’re seriously tasty when prepared the right way. I mostly enjoy them baked and crispy but in this recipe I sautéed em for a change, and they tasted delish.
This is one of those dishes that’s really simple but the contrasting flavors makes it taste like you put a lot of work into it.
Balsamic Glazed Warm Brussels Sprouts Salad
Serves 2-4
Ingredients
1 pound shredded brussels sprouts
1 apple (I used organic honey crisp)
2 pieces tempeh or turkey bacon
4 oz vegan chik’n or certified organic chicken (optional)
4 tbsp quality balsamic vinegar
2 tbsp quality olive oil
2 tbsp dijon mustard
1 tbsp honey or agave
Directions
This recipe can be refrigerated for up to 3 days. The flavors continue to marinate, and it’s also yummy cold!(Wait until ready to eat to slice apple as it may brown).
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