Description
Nourishing, cozy, and flavorful, this Warm Caraway Brussels Sprouts Onion Salad makes for the perfect warm Autumn salad.
Ingredients
Scale
Base Ingredients:
- 2 lb. Brussels Sprouts, trimmed, halved
- ½ to 1 large red onion, quartered, thinly sliced *
- 2 Tablespoons minced garlic
Sauce Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup pure maple syrup
- 3 Tablespoon sherry vinegar *
- 1 teaspoon Dijon mustard *
- 2 Tablespoons tahini
- 1 teaspoon ground caraway seeds
- ¾ teaspoon dried crushed thyme leaves *
- ¼ to 1 teaspoon sea salt (+/-) *
- 1/8 to ¼ teaspoon cornstarch (or arrowroot powder) (optional)*
- 2 Tablespoons water (for thinning, if needed) *
Optional Ingredients:
- Toasted pecans
Instructions
- Preheat the oven to 400 F, center rack.
- Line a large baking sheet with parchment paper, set aside.
- Trim and halve the Brussels Sprouts, place the halved Brussels Sprouts, cut-side-down on the baking sheet, single layer.
- Place in a 400 F preheated oven for 15 to 20 minutes, largely dependent upon the size of the Brussels Sprouts and how tender you enjoy them. Remove from oven and gently place the roasted Brussels Sprouts into a large bowl, set aside.
- In the meantime, make the Sauce, place all the Sauce Ingredients into a small bowl, whisking well until smooth and emulsified, set aside.
- If adding toasted pecans, place the pecans into a large dry skillet and stirring occasionally and toast over medium-high heat for 3 to 6 minutes until fragrant and lightly toasted. Be careful, they burn easily. Immediately remove from the skillet and place in the large bowl with the roasted Brussels Sprouts.
- After removing the toasted pecans from the skillet, give the skillet a quick rinse to remove any tiny pecan pieces.
- Then place the sliced red onions into the skillet with the minced garlic and a couple of splashes of water, lightly steam sauté for a few minutes OR instead of steamed red onions, dry sauté the red onions until they reach the desired tenderness, then add the minced garlic and sauté for 30 seconds, then remove onions and garlic from the skillet and add to the large bowl with the roasted Brussels Sprouts.
- Next, add the Sauce to the large skillet, heat the sauce over medium-high heat until it starts to bubble, stirring constantly for several minutes. If needed, add a couple tablespoons of water to thin it out. The sauce should be very slightly thickened but easily poured.
- Pour the warm sauce over top of the roasted Brussels Sprouts, onions, and toasted pecans, then very gently mix until everything is thoroughly coated, then serve warm.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6