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Roasted Brussels Sprouts Slaw

This Roasted Brussels Sprout Slaw is a multi-layered salad with a crazy amount of flavor and texture. I promise you'll love it even if you don't consider yourself a fan of Brussels sprouts! Healthy, gluten-free, and 100% delicious.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad, Side Dish
Keyword: brussel sprout, brussel sprouts recipe, Brussels Sprouts, crispy brussels sprouts, roasted brussels sprouts
Servings: 4

Equipment

  • Food Processor
  • Baking Sheet
  • Small Skillet

Ingredients

Dressing:

  • 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

Sprouts:

  • 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

Instructions

Dressing:

  • 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.

To Roast Sprouts:

  • 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.

To Toast Bread crumbs:

  • 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.

Sprouts:

  • Add shredded sprouts and all other ingredients to a serving bowl, top with dressing and stir to combine. Serve