I eat Brussels Sprouts almost everyday when they’re available (and I’m not joking). I never ate them when I was little but now I can’t get enough! Brussels Sprouts are small but mighty, being a good source of Fiber and an excellent source of Vitamins K and C. They are also high in Folate, Vitamins A & B6, iron, potassium, and magnesium. They also contain cancer-fighting phytonutrients called glucosinolates. Glucosinolates are found in most coniferous vegetables (broccoli, cabbage, cauliflower, kale), but Brussels sprouts contain the highest amount. They also contain flavonoids that provide antioxidant benefits.
My husband always tells me not to take anything “too weird” when taking a dish to a group gathering and Brussels Sprouts are often referred to as something most would tag as being “weird”. Of course, this gives me the opportunity to turn something that is socially unacceptable into a dish that is absolutely delicious! I like to challenge people to “eat outside the box” and try something they may have never imagined they would like.
This dish is extremely versatile. It can be served warm or cold, by itself or with meat mixed in, as a burger topper, or for a quick leftover snack!
If you’ve never tried making an aioli sauce, or hear the word and think of a Spanish party over a delicious sauce, never fear! It is extremely simple yet extraordinarily fresh…and this one adds a twist with the roasted red pepper.
Shredded Brussels Sprouts with Roasted Red Pepper Aioli
For the Salad
- 1 pound brussel sprouts shredded
- 1 red bell pepper chopped
- 1 small red onion chopped
- 1 tbsp. olive oil extra virgin
- 1-2 cloves fresh garlic
- 1/2 cup roasted red peppers homemade or jarred, no artificial colorings
- 1/3 cup olive oil extra virgin
- 1 egg yolk organic egg
- juice from 1/2 a lemon
- 1/2 tsp. Himalayan or sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika or cayenne pepper
- fresh cilantro or parsley a few sprigs, chopped (optional)
Prepare the vegetables
- Chop the onion and red pepper into small, bite-sized pieces. Cut the bottom stems from the Brussels Sprouts and remove any yellow leaves.
- Using the shredding blade of a food processor, shred all the Brussels Sprouts to a coleslaw consistency, or finely chop by hand.
- Heat the olive oil over medium low heat. Sauté the chopped onion for 5 minutes or until they begin to caramelize. Stir in the red pepper and cook for 2 more minutes.
- Fold in all the shredded Brussels Sprouts and stir to coat with onion and pepper mixture. Cover and cook for 10 minutes, removing the lid often to stir and scrape the pan. Cook until Brussels Sprouts are bright green and tender, but not mushy or overcooked.
- Remove from heat and pour directly into a large mixing bowl. Transfer the bowl to refrigerator to cool if serving chilled, otherwise, keep warm.
- Pour aioli sauce over the vegetables and stir to coat. Add salt and pepper to taste if needed. Refrigerate before serving or serve immediately warm.
For the Aioli Sauce
- In a large food processor, chop the fresh garlic. Add in roasted red peppers and blend until thoroughly chopped. Pulse in the egg yolks.
- With the blade running, slowly pour in the olive oil, keeping a steady thin stream. Add lemon juice, salt, pepper, and paprika/cayenne, and pulse in fresh herbs at the end to roughly chop