Roasted Brussels Sprout Salad with Maple Vinaigrette & Crunchy Breadcrumbs

Serves 2 as a side or appetizer

1 pint Brussels sprouts, trimmed and halved (about 1 cup)
Olive oil
Coarse salt
1/3 cup Israeli couscous
2 tablespoons minced red onion or shallot
1 tablespoon butter
3/4 cup breadcrumbs
1 tablespoon lemon juice, from half a lemon
1/2 teaspoon Dijon mustard
2 teaspoons maple syrup
Freshly ground black pepper

Preheat the oven to 425°F. In a small baking pan, toss the halved Brussels sprouts with 2 teaspoons olive oil and a few pinches of salt and spread into a single layer. Bake for 15 minutes, until golden brown. Set aside.

Bring a small pot of water to boil. Add salt and the Israeli cous cous. Cook for 7 minutes, then drain in a mesh colander.

Meanwhile, set a frying pan over low heat, and melt the butter. Cook the shallot in butter for 6-7 minutes, and sprinkle with a little salt. Scrape the shallot and butter into a little bowl and set aside.

Add a little olive oil to the pan, raise the heat to medium-high, and throw in the bread crumbs. Cook, stirring frequently, for about 5 minutes, until the breadcrumbs are crispy, about 5 minutes. Sprinkle with salt, then scrape out into a little bowl and set aside.

Finally, make the dressing. In a serving bowl, combine the lemon juice and Dijon mustard and whisk together. Whisk in the butter and shallots, and then continue to whisk in 1 1/2 to 2 tablespoons olive oil, until the dressing is your desired degree of tanginess. Season with salt and pepper.

Add the cous cous and Brussels sprouts to the bowl with the dressing and toss. Taste for seasoning, adjusting as needed. Top with the crispy breadcrumbs. Serve warm or room temperature.


Courtesy of:

Dori Ross