If you want something a bit different for Easter brunch, this shredded Brussels sprouts with bacon and cranberries is really good. It’s got that mix of salty and a bit of sweetness, and it just works with everything else on the table. It’s also super easy to throw together, which I always appreciate when there’s already a lot going on.
I found this one on Cookidoo and out of everything I’ve tried on there, this is the one we keep going back to. It’s a good mix—salty from the bacon, a bit of sweetness from the cranberries, and that slight bite from the Brussels sprouts. The recipe calls for them raw, but I always sauté them. My kids aren’t big on that bitter taste, and cooking them a bit just makes it way easier for everyone to eat.
This is one of those salads that just works no matter the occasion—BBQ, holiday meal, or even just dinner at home. It’s easy to pair with pretty much anything, and people tend to go back for seconds.
It’s got a bit of everything—Brussels sprouts for fibre, some seeds for added nutrients, and then the good stuff… bacon, cranberries, and that crunch from the sunflower or pumpkin seeds. The mix of flavours and textures is what makes it.
Brussels sprouts are one of those veggies that don’t look like much, but they’re actually packed with fibre, which helps keep things moving and supports digestion. They’re also a good source of vitamin C and vitamin K, and have compounds that support the body’s natural detox pathways. Pairing them with a bit of healthy fat (like the bacon or seeds in this salad) can also help your body better use some of those nutrients. And when you cook them, it takes the edge off that bitterness, making them a lot easier to enjoy—especially if you’re not a huge fan of them raw.
If you’re hosting, it’s also nice because it’s quick to put together. Using the Thermomix makes it even easier, so you’re not stuck in the kitchen the whole time.
If you try it, let me know 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 |