BrightLifestyleFood

Shredded Brussels Sprouts and Oven-Roasted Cherry Tomatoes Are the Stars of This Winter Salad

This inventive salad has tiny roasted tomatoes tucked into it.
Save
Shredded Brussels Sprouts and Oven-Roasted Cherry Tomatoes Are the Stars of This Winter Salad
The key to a good main-course salad is the combination of crunch, softness, tanginess, sweetness, and umami. JeanMarie Brownson/TCA
Updated:
0:00

Brussels sprouts just may be the vegetable that staves off the winter blues. Embrace these green orbs whenever possible, especially when roasted, fried, or sautéed. Steer clear of the smelly boiled heads of the past—overcooking them brings out excessive bitter flavors.

One of my favorite Brussels sprouts recipes is to sauté shredded sprouts in bacon drippings with a little garlic until crisp. Then, I stir in a little chicken broth or heavy cream to moisten them so they cook up tender. Season with salt and serve warm as a side to roast chicken or pork.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.