Brussels Sprouts, Cranberry and Quinoa Salad. Brussels Sprouts, Cranberry and Quinoa Salad Do you ever wonder what food trends will look like a generation from now? Every now and then when I’m walking through the grocery store, my mind starts to wonder — what produce will be the hot new trend in 20 years? What methods of cooking will be most popular? What foods that we eat today will no longer be in the grocery store? Heck — will there even be grocery stores, or will most of our groceries arrive on our doorstep via drone?! (I’m guessing that day may be closer than we think!) I guess I’m never surprised that artistic trends so often change, like in fashion and music and film. Anyway, no grand conclusions here. Times change. Have you tried shredded or “shaved” brussels sprouts in a salad yet?
So to get in the holiday spirit with reds and greens, I decided to whip up a brussels sprouts and cranberry salad for the holidays this year. Then I tossed it all together… And voila! Easy peasy. Long live the brussels sprouts trend!! Ingredients: Roasted Brussels Sprouts and Grapes Recipe. Wednesday, December 11, 2013 Roasted Brussels Sprouts and Grapes If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!) , mark this recipe down as a top contender! Not only is this a 5-ingredient dish, but the roasted brussels sprouts are treated to a special ingredient – sweet, red grapes. Let your oven do its magic – 20 minutes is all it takes – to make all traces of bitterness disappear from the brussels sprouts. Roasting also concentrates the grapes’ flavor – intensifying its natural sweetness. Cook’s Bonus: The stray leaves that fall off in the roasting pan turn into impossibly thin, brittle, crispy bites.
I recently made these on the Daytime Show and instantly converted two of the TV crew members who were life-long brussels sprouts avoiders — into LOVAHS. Here’s a quick video to show you how it’s done. Roasted Brussels Sprouts and Grapes Recipe Video Tip: The larger the grapes, the better! Leave a Comment. Nigel Slater's Christmas side dish recipes. As much as I love the Christmas roast, it's the accompaniments that really do it for me. Side dishes that complete the plate, such as brussels sprouts glistening with butter, roast potatoes, all crispness without and fluffy within, little sausages and the nutty stuffing.
Good as the classics are, I don't want them for every festive meal, so here are a few suggestions for those who like their Christmas accompaniments as much as I do, but want to ring the changes with something a little different. Red cabbage with apple sauce It wouldn't be Christmas without red cabbage. I usually add apple to mine, but this year I have made an apple sauce which I stir the cabbage into. A truly lovely accompaniment to beef, pork, ham or turkey. Serves 6cooking apples 2 largestar anise 3 wholered cabbage a halfgroundnut oil 2 tbspcoriander seeds 10juniper berries 8cider vinegar 3 tbsp Peel the apples, then core and cut them into large dice. Finely shred the cabbage. Sausage, bacon and potato bake. Food - Recipes : Devilish red cabbage. Braised red cabbage with prunes and sherrry recipe.