Roasted Brussels sprouts, sliced pickled carrots, walnuts, cilantro and a citrus vinaigrette. Is it a salad? Or a side? In fact, it is both as it can be served warm or at room temperature but not cold. If you make it ahead, pull it out of the fridge at least 20 minutes before serving. It might qualify as the perfect side for your holiday dinner, make it a few hours ahead to free up your oven. Add roasted cooked farro or another grain for a vegetarian main meal. It’s pretty as well with the fall colors of orange carrots and bright green sprouts, roasted to dark caramelized perfection.

This recipe came from Six Seasons, A New Way with Vegetables by Joshua McFadden. I love the inventiveness of his recipes and am slowly cooking my way through the book. The premise is that there are actually six seasons, not just four…spring, early summer, midsummer, late summer, fall and winter. I think farmer’s markets and our own gardens would support that idea.

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

(serves 2-3 but can be easily doubled)

Ingredients:

• Extra virgin olive oil
• 1 garlic clove, smashed and peeled
• 3/4 pound of Brussels sprouts, trimmed and halved lengthwise
• Kosher salt and freshly ground pepper
• About 1/3 cup roughly chopped or sliced pickled carrots, either store-bought or home made
• 1/2 cup of chopped toasted nuts, walnuts or pecans or hazelnuts
• 1 bunch of scallions, trimmed and thinly sliced (white and light green parts)
• 1/4 cup of citrus vinaigrette
• 1/2 cup of lightly packed and chopped cilantro leaves (I was able to find baby leaves)
• 1/2 cup of lightly packed and chopped flat leaf parsley leaves

1. Heat a large skillet over medium heat Add 1/4 cup of olive oil and the garlic, cook until the garlic is soft and golden brown, watch carefully and reduce the heat if it is browning too quickly. Garlic turns bitter if allowed to burn.
2. Scoop out the garlic and set it aside.
3. Increase the heat and add the Brussels sprouts, cut side down. Season well with salt and pepper and cook until the sprouts are cooked all the way through, browned but not mushy. This will take about 8-10 minutes.
4. Return the garlic to the pan, crushing it to break it up and mix with the sprouts.
5. When the sprouts are cooked to your liking, remove the pan from the heat and add the pickled carrots, half the nuts, and all the scallions. Toss to mix and warm the new ingredients.
6. Spoon the vinaigrette over the sprouts and toss again. Add half the cilantro and parsley.
7. Taste and adjust seasonings as needed.
8. Right before serving, add more vinaigrette if needed, along with the rest of the nuts, parsley and cilantro.

Citrus Vinaigrette:

• 1 orange
• 1 lemon
• 1 lime
• 1 1/2 tablespoon of honey
• 1 tablespoon Champagne or white wine vinegar
• Kosher salt and freshly ground pepper
• 3/4 cup of extra virgin olive oil

1. Zest all the citrus with a microplane or small rasp style grater into a bowl.
2. Halve the fruit and squeeze all the juice into the same bowl, removing any seeds.
3. Whisk in the honey, vinegar, 1 teaspoon of salt and several turns of your pepper mill.
4. Taste and adjust, if needed.
5. Whisk in the olive oil, a few drops at a time. For a more emulsified and creamy vinaigrette do this in a blender, drizzling in the olive oil as the machine is running.
6. Store in the fridge for up to two weeks.

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

I am taking this one to Fiesta Friday #305 over at Angie’s place. Please come join the party with lots of ideas about crafts, food, and travel. This week is is co-hosted by myself.

I hope everyone had a wonderful Thanksgiving, hard to believe the Christmas holiday is only a few weeks away. Whew!