Warm Brussels Sprouts Salad With Eggs and Pickled Red Onions Recipe
When it comes to vegetables, Brussels sprouts don't always seem to get the best rep. While you might've avoided eating the cruciferous veggie as a kid, now, you're most likely aware of how good Brussels sprouts actually are for you and the fact that they keep you full because of their high fiber and water content. In this warm Brussels sprouts salad recipe, we add in eggs and pickled red onions for a truly filling veggie-based dish. It's a savory side you'll want to make over and over again, and it's guaranteed to convert anyone into loving Brussels sprouts.
Check out the full recipe for our warm Brussels sprouts salad below.
Nutrition: 160 calories, 10 g fat (4 g saturated), 684 mg sodium, 1 g sugar, 11 g protein, 1 g fiber
Makes 4 servings
For the onions:
1/2 tsp sugar
1/2 tsp salt
3/4 cup rice vinegar or white wine vinegar
2 cups boiling water
1 medium red onion, halved and sliced 1/8-inch thick
For the salad:
4 slices thick-cut bacon
1 1/4 lb Brussels sprouts, outer leaves removed and stems trimmed
1/2 tsp kosher salt
1/4 tsp pepper
4 extra-large hard-cooked eggs, grated
How to Make It
- In a 2-cup glass container with a lid, combine sugar, salt, and vinegar. Stir to dissolve. Place onions in a sieve over the sink. Slowly pour the boiling water over the onions and allow to drain. Transfer onions to the glass container; stir gently. Cover and let stand 30 minutes before using.
- Preheat oven to 400°F. Cook bacon in a medium skillet over medium heat until fat is rendered and bacon is crisp. Drain on paper towels; reserve bacon fat.
- Shred Brussels sprouts thinly in a food processor. In a large bowl, toss the shredded sprouts with bacon fat, salt, and pepper. Spread on a large rimmed baking sheet and roast, stirring once or twice, until tender and lightly browned on the edges.
- To serve, crumble the bacon and toss with the shredded sprouts. Divide among four plates or shallow bowls. Top with grated eggs and pickled red onions.
Note: The onions are ready in 30 minutes, but are better after a few hours. Store them in the refrigerator for up to a week.
Eat This! Tip
If you're looking for another fun way to use an egg, slice an avocado in half, scoop out the pit, and crack an egg into the negative space. Sprinkle with salt and pepper, and bake until the egg has set.