Warm Brussels Sprouts Slaw with Asian Citrus Dressing

By JenHall

from Nomnompaleo.com

haven't tried this yet - great reviews online though - good to make ahead & re-heat. Can mix with a cooked protein source to make a one dish meal.

Ingredients

• The Slaw
• 2 1/4 pounds Brussels sprouts, trimmed
• 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
• 1/2 teaspoon Kosher salt
• The Dressing
• 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
• 1 tablespoon finely minced ginger
• 1 small shallot, minced (1 tablespoon)
• 2 garlic cloves, minced
• 1/3 cup freshly squeezed orange juice
• 3 tablespoons coconut aminos
• 1 1/2 tablespoons rice vinegar
• 1/2 teaspoon Red Boat fish sauce
• 1 teaspoon toasted sesame oil
• The Garnish
• 2 scallions, thinly sliced
• 1/4 cup minced cilantro
• 1 1/2 tablespoons toasted sesame seeds

Details

Adapted from nomnompaleo.com

Preparation

Step 1

If your oven’s already hot from roasting a turkey at 450°F (using my recipe for Butterflied Big Bird, of course!), just leave it on. Otherwise, preheat it to 450°F with the rack in the middle position.

Grab your sprouts and trim away the stems. Remove the outer leaves that easily come off and save ‘em to make Brussels Sprouts Chips! Once they’re trimmed, you can practice your knife skills by slicing them thinly…

…or just pass ‘em through slicing blade in a food processor.

The food processor makes short work of this, but it won’t be as pretty. But you know what I say: WHO CARES? WE’RE HUNGRY!

In a large bowl, toss the shredded sprouts, melted fat, and salt.

Mix well with your hands.

Spread the shredded sprouts evenly on a foil-lined baking sheet.

Bake for ~15-20 minutes, flipping and tossing every 5 minutes until nicely browned and tender.

In the meantime, prepare the dressing.

Melt the ghee over medium heat in a saucepan. When it’s shimmering, add the ginger, shallot, and garlic and sauté until fragrant (about a minute).

Measure out the orange juice, coconut aminos, rice vinegar, and fish sauce…

…and pour it into the saucepan.

Bring it to a boil…

…and then lower the heat and simmer the dressing for 5 to 8 minutes or until it’s slightly thickened. Remove the pan from the heat, and stir in the sesame oil.

If you haven’t already, grab a knife and prepare the garnishes.

Once the sprouts are ready, take them out of the oven, and pour the sauce over the roasted sprouts.

Sprinkle on the scallions, cilantro, and sesame seeds.