Roasted Brussels Sprouts Slaw is a multi- layered salad that has so much delicious flavor and crunch. A super healthy, gluten free recipe that is loaded with nutritious clean ingredients.
Me and the hubs went out to dinner a few weekends ago at a new restaurant that opened up here in Downtown Cincinnati called Metropole. Metropole’s menu revolves around a custom-built wood-burning fireplace, emphasizing the city’s European roots and celebrating the region’s local farming and sustainable agriculture. There is a HUGE wood burning fireplace in the back of the restaurant that is open to view from the dining room. The restaurant is just off the lobby of hotel 21c which is based out of Louisville. The lobby is an art museum with incredible works of art that you can view while you wait for a table or on your way to the restroom.
Being the foodies that we are, we ordered a few appetizers, one that they offered was called the 7 hour egg and you know I had to try it. Really 7 hours, who needs to cook an egg for 7 hours? You know I asked, I am not sure if this is entirely correct, but what we gathered from the waiters story, is that they slow (really slow) boil an egg with beets in the water almost like steaming. Because they are cooking it so slow, the beet juice seeps into the egg and turns the whole egg purple. The egg was good, but really 7 hours? Still not getting it…
We also ordered several sides, and if you follow me here you know I really don’t like Brussels Sprouts. My husband L*O*V*E*S them, so I make them all the time, but I never eat them. Its sad too, because they are so good for you. So of course Jim ordered Metropole’s Roasted Brussels Sprouts and like the good girl that I am, I tasted them. You know what I am going to say, don’t you….. yep, I LOVED them. First of all you almost wouldn’t even know you were eating Brussels, the chef had roasted them and shredded them and the dressing and other ingredients were a perfect marriage. I could see that their were radishes, and red onion, maybe almonds, but because of the consistency we couldn’t figure out the rest.
Our waiter made his way over and asked how we were doing with our meal and I took a gamble and asked if he thought the chef would share his Brussels Sprouts recipe with me. I figured the answer would be no, but low and behold he wrote it out on the back of an order ticket. I was thrilled! The Chef made my night, how cool of him to share. So lucky you, I am sharing with you.
Thank you Chef Michael Paley, best of luck here in Cincinnati!
On a side note, you can serve the roasted brussels sprouts with just olive oil, salt an pepper if you are looking for a quick side veggie during the week. Also the dressing is great on steamed broccoli or topping of green beans. I reserve any left over dressing in the fridge to pull out during the week, but discard after a week.
Save the egg whites in the fridge and pull out for your breakfast in the morning.
- 4 egg yolks
- 3 anchovy fillet
- 1 shallot sliced
- 1 garlic sliced
- 1 teaspoon of dijon
- 1 1/2 teaspoon lemon juice
- 1 teaspoon ice water
- 1/4 cup olive oil
- 2 pounds Roasted brussels sprouts, shredded (directions below)
- 2 tablespoon olive oil
- 1 tablespoon parsley
- 3 radishes, shaved and roughly chopped
- 1/4 cup sliced blanched almonds
- 1 small red onion, sliced thinly and quartered
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 lemon juiced
- 1/4 cup toasted bread crumbs (gluten free)
- 1 tablespoon unsalted grass fed butter
- In a food processor add all ingredients except water and oil. Process to blend, then in a bowl blend oil and water, then pour through tube while processor is running.
- Preheat oven to 400°F. Cut brussels sprouts in half, toss with 2 tablespoons of oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. You shred Brussels sprout by slicing them across their leaves. To shred sprouts slice crosswise. The slices will fall into shreds when you stir them.
- In a small skillet melt butter over medium heat, once butter melts add bread crumbs and stir until toasted. Remove from heat and set aside.
- Add shredded sprouts and all other ingredients to a serving bowl, top with dressing and stir to combine. Serve
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