Get ready for a delicious Easter brunch treat – Shredded Brussels Sprouts with Bacon and Dried Cranberries. We’re about to blend the savory goodness of bacon with the sweet tang of cranberries to create a dish that will steal the spotlight at your Easter brunch. And here’s the best part – whether you’re a seasoned chef or just starting out in the kitchen, this recipe will elevate your holiday meal to a whole new level.
Prepare to delve into the vast world of culinary delights with Cookidoo, Thermomix’s digital recipe cookbook boasting an extensive collection of over 90,000 recipes from across the globe.
Among the countless recipes on Cookidoo, this dish has become a family favourite of ours. It skillfully combines flavours and textures, blending savoury with sweet and crisp with tender, resulting in a culinary masterpiece. But here’s a little twist – this recipe uses raw Brussels sprouts. Now, I’ll be honest, my kids aren’t big fans of their natural bitterness. So, I take a quick and simple approach by sautéing them. And let me tell you, it adds an extra layer of deliciousness to the dish!
Whether it’s a laid-back backyard barbecue, a lively holiday feast, or an elegant dinner party, this salad is a perfect fit. Its well-balanced flavours and textures make it a crowd-pleaser that pairs beautifully with a variety of dishes.
Amidst the deliciousness, this salad also brings a nutritious punch. Brussels sprouts provide vitamins and fibre, and the addition of seeds brings a healthy dose of nutrients. So, you can savour every bite guilt-free. The combination of sautéed bacon bits, sweet dried cranberries, and crunchy sunflower/pumpkin seeds creates a delightful blend of flavours and textures.
If you’re the host or hostess, you’ll especially appreciate how easy it is to whip up this salad. Thanks to the Thermomix and its user-friendly steps, you can spend more time enjoying the gathering and less time stuck in the kitchen.
Go ahead, treat yourself to this delicious and wholesome salad. Give it a try, and I’d love to hear what you think!
Ingredients:
- 200 g bacon cubes
- 80 g extra virgin olive oil
- 100 g dried cranberries
- 60 g pumpkin seeds
- 1 – 2 garlic clove, to taste
- 1 lemon, thin peelings of skin and 25 g juice
- 20 g sherry vinegar
or red wine vinegar - 40 g honey
- 1 tbsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper, ground
- 500 g Brussels sprouts, trimmed, halved if large
Thermomix Instructions:
- Place bacon and 10 g oil in mixing bowl then, with simmering basket in place of measuring cup, sauté 5 min/120°C/speed 0.5. Drain, discarding any liquid, keeping bacon in mixing bowl.
- Add cranberries and pumpkin seeds then transfer to a large bowl and set aside.
- Place garlic and lemon peel in mixing bowl then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula then chop again 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
- Add lemon juice, vinegar, honey, remaining 70 g oil, mustard, salt and pepper then mix 20 sec/speed 6. Scrape down lid and sides of mixing bowl with spatula.
- Add 250 g Brussels sprouts and shred 2 sec/speed 5. Transfer to bowl with bacon then set aside.
- Place remaining 250 g Brussels sprouts in mixing bowl and shred 2 sec/speed 5. Transfer to bowl with shredded sprouts. Mix well then serve immediately or refrigerate until needed.
| Shredded Brussel Sprout Salad with Bacon & Cranberries : https://cookidoo.ca/recipes/recipe/en-CA/r491061 |