Sunday, November 14, 2010

Crispy Brussel Sprout Leaf Salad with a White Balsamic Honey Reduction Walnut Dust and Chevre

20 -25 brussel sprouts cored and separated into leaves
2 Tbs olive oil
good sprinkle garlic salt
3/4 cup white balsamic vinegar
1 1/2 Tbs honey
pinch crushed red pepper
2 Tbs walnuts chopped extra fine, lightly toasted
3/4 cup soft good goat cheese
Preheat oven 350
Core the brussel sprouts, separate into leaves. Place in bowl and coat with olive oil. Sprinkle with garlic salt. Place on baking sheet. Roast for 20 mins. checking often until crisp and lightly browned. Meanwhile, reduce vinegar by half in small sauce pan. Add a pinch of crushed red pepper and the honey. Place small amount of reduction on plate. Mound brussel sprout leaves sprinkle with the walnut dust and place a dollop of goat cheese on the side. Serves 4

The birth of a recipe is so inspiring to me. It usually comes from either necessity, you know that saying, "necessity is the mother of all invention" or from memories of places or tastes. Have you ever created a dish that you get so excited about that you want to share it with everyone!? Well...this is one of those.
One of the holidays I really love is Thanksgiving. (Hello... it's a food holiday.) So I'm always trying to figure out something a little different to go along with the traditional.

A lot of people have a problem with these little green globes called Brussel Sprouts. This might be the dish to convert them. In this recipe you separate the sprouts into petals and turn them into a crispy addictive crunchy salad.

This dish looks so elegant on the plate it is great for the holidays or for that company WOW factor. The white balsamic honey reduction has just a hint of crushed red pepper to give it a little kick and a sweetness that works well with the nutty,crispy flavor of the leaves. The tang of the goat cheese and the slight crunch of the walnut balances the dish to perfection.


  1. I think you will love this michele. Thanks for popping in:) B

  2. Wow fancy plating! I have a bunch of brussel sprouts in my fridge, perhaps I'll try out this recipe. :)

  3. Hope you do Ariel. I loved it. Thanks for visiting:)

  4. Hi, Beth! Thank you so much for stopping by - I love all your comments!
    I have not bought brussels sprouts yet this season and seeing this has me putting them on my list for the farmer's market this week. This would be a great holiday side dish. Thanks, Beth.

  5. I just used up all of my brussel sprouts but I'll probably buy another stalk to try this out! Looks delish! - Laura

  6. This is MY kind of recipe. I love the b-sprouts. Every ingredient here is a winner! I'll be doing this!
    Trevor Sis. Boom.

  7. Laura I hope you try this I think you will really like it. Trevor I told you I think you are my evil twin! B:)

  8. This looks awesome Beth, I'm not usually a fan of the old Brussels, but this looks so tasty.

  9. WOW - I have never seen brussel sprouts look better.

  10. Anna- Maybe brussels aren't big downunder. I hope you try this I think you might become a convert... Eliana- Thanks for the compliment. I always appreciate the visit.

  11. See, I love this idea...and I love Brussels sprouts. But do you think I can convince my men to eat it? Not a chance. I shall have to make it, just for me. Thanks Beth! :)

  12. Girls night out Celia!! Wish I lived close by:)B

  13. This is absolutely gorgeous--no wonder you are excited! I love brussels sprouts, but I always just roast them. I need to try something different and this just might be it!

  14. Thanks for stopping by, yes winter is the time to fully embrace these lovely little gems! I love Brussels and this salad looks yum yum yum! :-)

  15. Thanks Emm. I always enjoy hearing from you. B:)