Marla Meridith logo by smash

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Smashed Brussels Sprouts with Remoulade Sauce

Smashed Brussels Sprouts with Remoulade Sauce recipe, this dish will make Brussels sprouts lovers out of anyone! Roasted until they are golden brown and soft, then smothered in a creamy Louisiana style Remoulade Sauce.

2 lb. Brussels sprouts
1/4 cup olive oil
1 tsp sweet or smoked paprika
garlic salt
black pepper
–remoulade sauce1 cup full fat mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce / Tobasco
1/2 tsp garlic powder
2 tbsp capers, roughly chopped
1 tsp worcestershire sauce
1 tsp mild, sweet paprika
1 scallion, finely chopped
1/4 tsp kosher salt
For extra spice add 1/8 teaspoon cayenne pepper
–garnish
freshly chopped Italian parsley
sweet paprika

For the Brussels sprouts:
Preheat oven to 450 degrees and bring a large pot of salted water to a boil.
Trim the root ends of the brussels sprouts and discard any loose leaves (or save them to make brussels sprouts chips).
Once water is boiling, add brussels sprouts and cook 10-20 minutes, until tender. Boiling time depends on the size of the sprouts. Drain and add to a bowl of ice water to cool, this will stop the cooking. Drain.
Using a piece of parchment paper or plastic wrap, flatten the cooled brussels sprouts to 1/2 inch thickness with the back of a chefs knife or rubber kitchen mallet.
Place on a parchment paper lined baking sheet. Toss with the olive oil. Sprinkle with the paprika.
Season with garlic salt and pepper.
Roast until crisp and deep brown around the edges, about 30-40 minutes, flipping over halfway through.
While the brussels sprouts are baking, make the Louisiana Remoulade sauce. Add all ingredients into a medium bowl and stir to combine.
Store in the refrigerator in an airtight jar. Flavors are best after sitting for at least one hour.
Top with the Remoulade sauce, freshly chopped parsley and sweet paprika.

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

Ingredients

Directions

~ Marla Meridith

Recipe: Crispy Brussels Sprouts Chips

Ingredients

Directions

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Ingredients

Directions

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith

Recipe: Crispy Brussels Sprouts Chips

We love these super healthy vegan Crispy Brussels Sprouts Chips for snacks & light appetizer.

4 servings

1 lb brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic salt or sea salt

Pre heat oven to 350 degrees F with the rack in the middle.
Trim off the tough ends of the brussels sprouts & peel away the leaves. The outer leaves are super easy to remove. Keep trimming the sprouts in to make the inner leaves easier to peel.
Place the leaves on a rimmed baking sheet, add the oil & salt. Toss to combine.
Bake for 10 minutes, then toss the leaves with tongs in the pan. Reduce the heat to 250 degrees F. Bake the sprouts for 15 minutes more or until the leaves are crispy & almost burnt.

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Enjoy this healthy and delicious Roasted Brussels Sprouts & Shallots recipe as a holiday side dish or add in some grains for a vegan meal.

12 servings

2 lbs fresh brussels sprouts
2-3 large shallots, 1/4 inch slices
1/4 cup olive oil
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1/3 cup chopped roasted walnuts or pecans
1/4 cup crumbled feta cheese

Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
Place the sprouts and sliced shallots on the baking sheet in a single layer and toss with the olive oil, smoked paprika, salt and pepper.
Bake for 35-40 minutes, tossing halfway during baking time.
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Enjoy this healthy and delicious Roasted Brussels Sprouts & Shallots recipe as a holiday side dish or add in some grains for a vegan meal.

12 servings

2 lbs fresh brussels sprouts
2-3 large shallots, 1/4 inch slices
1/4 cup olive oil
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1/3 cup chopped roasted walnuts or pecans
1/4 cup crumbled feta cheese

Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
Place the sprouts and sliced shallots on the baking sheet in a single layer and toss with the olive oil, smoked paprika, salt and pepper.
Bake for 35-40 minutes, tossing halfway during baking time.
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)

~ Marla Meridith

Recipe: Roasted Brussels Sprouts & Shallots

Enjoy this healthy and delicious Roasted Brussels Sprouts & Shallots recipe as a holiday side dish or add in some grains for a vegan meal.

12 servings

2 lbs fresh brussels sprouts
2-3 large shallots, 1/4 inch slices
1/4 cup olive oil
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1/3 cup chopped roasted walnuts or pecans
1/4 cup crumbled feta cheese

Pre heat the oven to 400˚ Fahrenheit with the rack in the middle.
Line a baking sheet with foil.
Rinse and pat dry the brussels sprouts. Slice large sprouts into quarters and small ones in half.
Place the sprouts and sliced shallots on the baking sheet in a single layer and toss with the olive oil, smoked paprika, salt and pepper.
Bake for 35-40 minutes, tossing halfway during baking time.
Season to taste. Transfer to a serving dish and top with nuts and feta cheese (omit the feta for a vegan dish)

~ Marla Meridith