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Raw and Caramelized Brussels Sprouts With Salty-Sweet Pepitas

Name: Raw and Caramelized Brussels Sprouts With Salty-Sweet Pepitas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 tsp nutritional yeast; 2 tsp maple syrup; 2 tsp tamari or low-sodium soy sauce; 1/4 tsp garlic powder; 1/4 tsp balsamic vinegar (, optional); 1/3 cup raw pumpkin seeds; 2 tbsp plus 2 tsp lemon juice; 2 garlic cloves (, grated); 2 tsp dijon mustard; 2 tsp maple syrup; 2 tsp extra virgin olive oil; 1/4 tsp smoked paprika; 1/4 tsp sea salt; 1/4 tsp freshly cracked black pepper; 2 pounds Brussel sprouts (, trimmed); 3 tbsp extra virgin olive oil; 1 large shallot (, halved through the root end and thinly sliced); 2 tsp tamari; 1/3 cup pomegranate seeds

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Fall, Winter, Christmas/Thanksgiving

GF RSF

25 mins Prep: 15 mins Cook: 10 mins

Serves 6

Featuring cooked and raw Brussels sprouts, bright and sweet pomegranate seeds, caramelized shallots, and toasted sweet and salty pepitas, this salad is a visually appealing and deeply flavorful side dish to serve at any Thanksgiving or holiday dinner.

Ingredients

Umami Pumpkin Seeds

2 tsp nutritional yeast
2 tsp maple syrup
2 tsp tamari or low-sodium soy sauce
1/4 tsp garlic powder
1/4 tsp balsamic vinegar , optional
1/3 cup raw pumpkin seeds

Dressing

2 tbsp plus 2 tsp lemon juice
2 garlic cloves , grated
2 tsp dijon mustard
2 tsp maple syrup
2 tsp extra virgin olive oil
1/4 tsp smoked paprika
1/4 tsp sea salt
1/4 tsp freshly cracked black pepper

Salad

2 pounds Brussel sprouts , trimmed
3 tbsp extra virgin olive oil
1 large shallot , halved through the root end and thinly sliced
2 tsp tamari
1/3 cup pomegranate seeds

Prepare the Umami Pumpkin Seeds and Dressing

Step 1
In a small bowl, whisk together the nutritional yeast, maple syrup, tamari, garlic powder, and balsamic vinegar (if using). Set aside.
Step 2
Line a sheet pan or a plate with parchment paper. Set aside.
Step 3
Place the pumpkin seeds in a cold, large cast-iron skillet (or another heavy-bottom pan) in a single layer. Cook on medium heat, tossing occasionally using a wooden spoon, until golden and fragrant, about 6 to 8 minutes.
Step 4
Once the seeds are toasted, immediately pour the nutritional yeast mixture into the skillet, stir, and cook for an additional minute, continuing to stir to prevent from burning.
Step 5
Transfer to the prepared parchment-lined sheet pan or plate in a single layer and let cool completely.
Step 6
Remove the pan from the heat and set aside to cool. Give it a quick rinse and wipe it dry.
Step 7
In a small bowl, whisk together the dressing ingredients. Set aside.

Prepare the Salad

Step 1
Cut half (about 1 pound) of the Brussels sprouts in half lengthwise.
Step 2
Heat the olive oil in the reserved skillet over medium heat until it shimmers. Arrange the halved Brussels sprouts facing cut side down and sprinkle in the sliced shallots.
Step 3
Cover and cook for 4 to 5 minutes, or until the Brussels sprouts have caramelized and cooked through. Toss together the Brussels sprouts along with the shallots and cook for an additional minute.
Step 4
Drizzle with 2 teaspoons of tamari, stir to coat, remove from the pan and transfer to a large mixing bowl.
Step 5
Thinly shave the remaining pound of Brussels sprouts using a mandoline, the slicing disk of a food processor, or by hand with a knife. Transfer to the mixing bowl with the caramelized Brussels sprouts along with the prepared dressing and the pomegranate seeds. Toss to coat everything in the dressing.
Step 6
Transfer the salad to a serving bowl and serve immediately or store in the refrigerator until ready to serve and eat cold or at room temperature, topped with the umami pumpkin seeds.