Saturday, January 5, 2013

Red Carpet Brussels Sprouts and Pear Salad! GF, V, SCD!

BREAKING NEWS — I have discovered an outrageously delicious flavor combination!!
crispy pear sticks!
Brussels Sprouts and Pear!
just look at that caramelized crust!
Before you start running the other way, just hear me out:)
Red Carpet Brussels Sprouts and Pear Salad!
I feel bad for the Brussels Sprout. I mean, it gets such a bad wrap – touted as everyone’s “cringe-worthy” veggie. Well, I set out to make an irresistible preparation for these cute little cabbage heads….and that’s exactly what I did:)
amazing pears!
With a little creativity and “out of the box” thinking, the Brussels Sprout was the belle of the ball! Totally worthy of a red carpet:)
sweet, spicy pears!
This salad is super filling for dinner! And it’s Gluten Free, Vegan, and Specific Carb Diet with a Body Ecology Diet option!
mmm mmm mmm!
Here’s what you need: (serves 1)
1 cup Brussels sprouts – outer leaves removed and cut in half
1/2 red bell pepper, sliced into strips
1/4 onion, chopped
2 cloves of garlic, minced
1 tsp dried basil
1/4-1/2 tsp dried tarragon
salt and pepper
1 cup of spinach
1/2 pear, sliced (eat the other half for dessert:) ) (BED omit- it’s still a delish dish!!)
In your largest skillet, saute your onion in 2 tsp EVOO, salt, pepper, and dried herbs. Let them cook for about 3 minutes. Then, push them to the sides of the pan, creating space in the center. Turn off the heat for a quick second, and spray that cleared area with olive-oil-spray. Turn back on the heat. Then, arrange all your Brussels sprouts cut-side-down in the cleared area. Once they’re set, don’t touch them, and let them cook for 6 minutes! They’re going to be forming a beautiful caramelized crust! After 6 minutes, add your garlic and peppers and stir everything together. Let it cook for about 4 minutes. Then take off the heat.
Meanwhile, slice your pear and put your spinach on a plate. Arrange the pear slices in a circle around the sides. Then, mound your Brussels sprouts and veggies in the center, and garnish with pear matchstick slices.
Wow. Oh. Wow. This salad was truly magnificent! The flavors and textures were SPOT. ON! First, the flavors. I know it seems a little “out there” – but the combination of the earthy, garlicy, savory Brussels sprouts paired just perfectly with the spicy-sweet pears! I don’t know why, but that combination fit just like 2 peas in a pod:) They complimented each other just marvelously.
love the textures!
The caramelized crust on the Brussels sprouts was sweet and little nutty, highlighted by the pears. There was also a warm note from the sweet basil and delicate tarragon. So delish.
Gluten Free, Vegan, SCD Friendly!
And then the textures. My goodness, the Brussels sprouts were crisp-tender and crunchy, yet warm and just good! That warmth, coupled with the cool, crisp pear was wonderful. That warm, crunchy-crispness was exactly what I was looking for in a salad.
out of this world Brussels Sprouts!
This meal was a 10. Show the humble Brussels Sprout some love — it’s a superstar in my book! :)
What are your feelings on Brussels Sprouts? Love ‘em or leave ‘em?
Until tomorrow!
Need a good knife or an olive oil mister? Here's the ones i use:


  1. This looks absolutely yummy! I am putting it on the menu for this week! Thanks for the insight into how to prepare Brussels sprouts in a new way.

    1. Thank you Sue! Oh it was:) I hope you enjoy it! Thanks for stopping by!


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