This name is too long but I don’t know how to make it sound better. This is for my friend and college roommate Madeline who asked for a Brussel sprout dish for thanksgiving. Last year my contribution to Thanksgiving dinner was oven-roasted Brussel sprouts with caramelized onions and I probably put some bacon in there. Which, was great, but thanksgiving can be so heavy I wanted to make it a bit brighter this year. With only 5 main ingredients it’s a super easy dish to make and comes together very quickly. I tried this both hot and cold and think it’s great either way and especially good as leftovers the next day with a poached egg on top. This dish is bright, flavor-packed, and a wonderful one-pan meal. If feta isn’t your jam, goat cheese would be a great substitute. Additionally, if you don’t have preserved lemons, the zest and juice of a whole lemon can be substituted.
Charred Asparagus and Brussel Sprouts Salad
Ingredients
canola or vegetable oil
1 lb fresh asparagus, bottoms cut off, and stems cut into 2″ pieces
10 oz bag or 2 cups shredded Brussel sprouts
1/2 preserved lemon, diced
1/3 cup pomegranate seeds
1/3 cup crumbled feta
vegetable oil
salt and pepper
Tools
12-inch skillet
knife
cutting board
serving bowl
Instructions
In a large skillet over medium-high heat, add a few tablespoons of oil and heat until shimmering and moves easily around the pan when you rotate it. Working in batches, cook the asparagus, Brussel sprouts, and preserved lemons until bright green and they have a good char. Add to bowl and repeat until all of the sprouts and stems have been cooked. Toss in the feta and pomegranate seeds. Season to taste with salt and pepper. Serve warm or cold. Can be completely made one day ahead if serving cold. If serving warm and want to prepare ahead, cook the asparagus, sprouts, and preserved lemons, store them in an airtight container, and reheat in a pan before serving and then toss with pomegranates and feta.
Happy Thanksgiving Eating!
Kelly
