Cooking With This Week's Box
|Brussels Sprouts with Caramelized Onions|
photo from eatgood4life.com
|Charred Cauliflower with Garlic Tahini Sauce|
photo from saltandwind.com
|Roasted Parsnips with Caramel and Sour Cream|
photo by Julia Gartland for food52.com
|Moroccan Spiced Warm Red Cabbage Salad|
photo from food52.com
Vegetable Feature: Brussels Sprouts
|Sheet Pan Chicken with Sweet Potatoes, Apples |
and Brussels Sprouts, photo from wellplated.com
Creamy Brussels Sprout Slaw with Apple and Toasted Almonds
|Photo from Naturally Nourished by Sarah Britton|
- Prepare the slaw: Preheat the oven to 300°F. Spread the almonds on a rimmed baking sheet in a single layer and roast until fragrant and slightly darker in color, 20 to 25 minutes. Remove from the oven and let cool completely. Roughly chop the almonds and the parsley leaves, finely mincing the stems.
- While the almonds are roasting, wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them as thinly as possible using a knife or a food processor with the shredding attachment. Place in a large bowl.
- Core and slice the apple into thin sections. In a small bowl, immediately toss the apple sections with the lemon juice to prevent browning.
- Make the dressing: Whisk together the olive oil, mustard, apple cider vinegar, maple syrup, yogurt, salt, and pepper.
- Add the apples, almonds, and parsley to the shredded Brussels, pour the dressing over top, add a generous amount of black pepper, and fold to combine.
Hoisin-Glazed Brussels Sprouts
|Photo from Dishing Up the Dirt by Andrea Bemis|
- Make the sauce: Heat the oil in a large skillet over medium-high. Add the garlic and cook, stirring often, until fragrant, about 2 minutes. Add the soy sauce, maple syrup, rice vinegar, tahini, and sriracha. Cook, whisking occasionally until the mixture is thick and smooth, about 5 minutes. Pour the hoisin sauce into a jar and set it aside.
- Prepare the Brussels sprouts: using the same skillet (no need to clean it), heat the grapeseed oil over medium-high. Add the Brussels sprouts and cook until they are a deep golden brown and lightly crisp on all sides, about 8 minutes. Stir in half of the hoisin sauce and continue to cook for an additional 2 or 3 minutes, stirring often. Serve warm or at room temperature with additional sauce on the side.
- Store any extra sauce in an airtight container in the fridge for up to 5 days.