Christmas Brussels sprout salad with nuts, cranberries, Parmesan and garlic butter dressing is a fantastic way to add a little twist to your Christmas dinner. Brussels Sprout is one the most controversial holiday side dishes, but I can’t help loving it! It is by far my favourite out of all Christmas vegetables and every year I experiment to see if I can make it better for those who are not so keen.
Brussels sprout must be the most commented on vegetable of the festive season. I haven’t met anyone who is completely indifferent to this divisive Christmas side dish. You hear that people either like it or definitely not. Looking back on my childhood Brussels experiences now makes me smile because I was a definite Brussels sprout’s hater.
Surprisingly, my taste buds have changed their mind with time and these days I am way more in favour . These little mini cabbages have definitely grown on me and it happened partly thanks to learning how to cook them properly. With a little thought and attention the infamous Brussels sprout can taste really fantastic. Here are a few tips on how to make it happen.
Best Brussels sprout salad tips
Getting the textures right is what makes my lovely sweet, salty, earthy and coated in garlic butter Brussels sprout salad so interesting and enjoyable. It can easily become a little star of your meal and might just outrank all other Christmas vegetables! It is not difficult.
Perfectly crunchy Brussels sprout salad’s secret lies in blanching the sprouts as opposed to boiling them until they are soft and whole life and best flavour have left their being. The crunch loosing point is the critical one to look out for. When the Brussels sprout taste bitter or the outer layers start to turn into a mushy mashy mess you’ve gone too far and you’re better off adding them to a soup or to a general roasted veggie pile.
So to get it right, drop your sprouts into a boiling water instead of bringing the water to boil with the sprouts in it. They will quite soon change their colour to lively, bright green. You want them out before they lose that fresh look. It shouldn’t take more than 5 minutes of simmering to make your Brussels sprouts salad worthy.
The rest is as simple as. Sizzle some garlic and chilli flakes in butter and coat drained Brussels sprouts in it together with toasted nuts. Add a handful of cranberries, shave some Parmesan over and here you have The Best Brussels Sprout Salad – truly delicious Christmas dinner side dish.
Brussels Sprout Salad is the final dish in my Christmas dish collection this year. And I think that now we have plenty to choose from!
- Juicy Turkey Breast Secrets
- Caramelized Onion & Black Garlic Gravy
- Easy Homemade Sourdough Stuffing
- One Turkey Roast Dinner for Two with Veggies
- Stuffed Turkey Tenderloin
- todays’ Best Brussel Sprout Salad
- BIGOS – 14th Century Hunter’s Stew – traditional Polish dish
- Traditional Polish Pierogi with onion, cheese and potato filling
- Pierogi with Sauerkraut and Mushroom Filling
On the top of that we have
- Puff Pastry Garlic Twist Christmas Tree Snack
- Ponche De Creme – Christmas Drink from Caribbean
- Polish Style Gingerbread Cake
In case you need some leftover turkey recipe ideas have a look at these:
… and Leftover Turkey Cottage Pie & Leftover Turkey Cabbage Rolls with Tomato Sauce are coming your way very, very soon!
- 1 pound Brussels sprout, cleaned and trimmed
- 100g butter
- 4 raw garlic cloves, finely chopped
- 100g cashews, pecans or walnuts
- Handful dried cranberries
- 100g fresh Parmesan shavings
- Salt & pepper
- 1 small pinch of chilli flakes or ¼ teaspoon fresh chilli, very finely chopped
- Feta or goat's cheese crumbled over the top
- Preheat oven to 350F (176C).
- Place nuts on an ovenproof tray and toast for about 8 minutes. Remove from the oven and reserve.
- Fill a medium bowl with cold water and reserve.
- Bring a medium saucepan half filled with cold water to a simmer. Add Brussels sprout and simmer them for 5-7 minutes before draining the water off and transferring them to a bowl with cold water. After a minute or two grain the sprouts and reserve.
- In a small pan set over a low heat melt butter. Add chilli and garlic and fry them for about 2 minutes or until garlic starts to turn straw colour (don’t let it brown or it will turn bitter and ruin the dish).
- Toss Brussels sprouts, cranberries and nuts in garlic butter. Season it all with salt & pepper and scatter Parmesan shavings over.