Brussels sprouts. I never heard of anyone who liked them as a kid. But as an adult, I love them and have my friends that love them as well. Just like when your frame of reference harks back to another millenium or when someone mentions a Total Recall or Judge Dredd you think of Arnold and Stallone instead of Colin Farrell and Karl Urban. Who can not think of Arnold and Stallone, to be fair! But right on cue, our frame of reference shifts and one day we wake up and like brussels sprouts. And why not? Healthy and loaded with flavor they are fantastic.
Most recipes call for the roasted brussels sprouts but after have the out of this world brussels sprouts bruschetta at Eataly's La Verdure, I decided to cook a warm brussels sprouts salad with sunflower seeds and roasted red tomatoes. Enjoy!
Ingredients (serves 2):
12 brussels sprouts
1 small yellow onion
2 tbsp parmesan cheese
1 tbsp unsalted sunflower seeds
6 roasted grape tomatoes
1/2 lemon juiced
2 tbsp olive oil
sea salt & black pepper
1. Halve the tomatoes and remove the seeds. Add to tin foil and season with salt. Roast for 30 minutes in a 400 degree oven.
2. Trim the stem off your brussels srpouts and finely slice. Roughly chop the onion. Set aside.
3. Heat a pan to medium heat and add a tsp of olive oil and the sunflower seeds. Cook for three to five minutes until browned. Remove from heat and leave pan over flame.
4. Add to a mixing bowl and season with salt and pepper. Top with olive oil and mix thoroughly.
5. Add to hot pan and sautee for five minutes.
6. Remove from heat and add back to mixing bowl. Add the sunflower seeds, parmesan cheese, and lemon juice. Mix thoroughly.
7. Add to plate and top with roasted tomatoes. Serve.
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