Miso-Harissa Delicata Squash and Brussels Sprouts Salad

INGREDIENTS:

• 1/2 pound Brussels sprouts, trimmed

• 1-pound delicata squash

• 1/4 cup extra-virgin olive oil

• 1/4 cup white miso

• 1 tablespoon harissa paste

• 2 teaspoons honey

• 3 tablespoons unseasoned rice vinegar

• 1/4 cup toasted almonds, roughly chopped

• Minced cilantro for serving

PREPARATION:

1. Preheat the oven to 400°F and line a baking sheet with parchment. Slice the Brussels sprouts in half lengthwise. Cut the delicata squash in half lengthwise and scoop out the seeds. Slice each half into 1/2-inch-thick half-moons. You can leave the peel on the squash, as it is edible.

2. In a bowl, whisk together the olive oil, miso, harissa, honey, and vinegar. In a large bowl, combine the Brussels sprouts and squash with 1/3 cup of the harissa miso mixture. Use your hands to coat the vegetables evenly. Spread the vegetables out on the prepared baking sheet and roast until the squash is tender and the Brussels sprouts are slightly crisp, 25 to 30 minutes. Toss the veggies halfway through cooking.

3. While the veggies roast, heat a small dry skillet over medium-high. Add the almonds and toast until they are golden brown, shaking the pan often, 3 to 5 minutes. Pour them from the pan to a plate, and when they’re cool enough to handle, roughly chop them.

4. Divide the roasted vegetables among the bowls and sprinkle toasted almonds and minced cilantro on top. Serve with the remaining miso harissa sauce on the side.

TIP: Keep extra miso-harissa sauce in an airtight container in the fridge for up to 1 week.

Balsamic Brussels Sprouts with Bacon & Shallots

INGREDIENTS:

• 3 slices bacon, no added nitrates or nitrites, chopped

• 3 small shallots, thinly sliced

• ½ tsp sea salt, divided

• 1 lb Brussels sprouts, trimmed and shredded

• 1 tbsp balsamic vinegar

• ¼ tsp ground black pepper

• 3 tbsp roasted, salted pumpkin seeds

PREPARATION:

1. To a large skillet on medium, add bacon and cook, stirring occasionally, until bacon is crisp and fat has rendered, 6 to 7 minutes. Using a slotted spoon, transfer to a plate.

2. Reduce heat to medium-low. Add shallots to skillet and season with ⅛ tsp salt and cook, stirring often, until golden, about 8 minutes. Increase heat to medium; add Brussels sprouts and ⅛ tsp salt and cook, stirring often, for 1 minute. Add vinegar and cook 1 to 2 minutes more, until Brussels sprouts are wilted. Season with remaining ¼ tsp salt and pepper.

3. Transfer to a serving bowl; top with reserved bacon and seeds.

Shredded Kale and Brussels Sprout Salad with Lemon Dressing

INGREDIENTS:

FOR THE DRESSING:

• 1 Tablespoon minced shallots

• 2 Tablespoons Dijon mustard

• 1/4 cup freshly squeezed lemon juice

• 1 1/2 teaspoons lemon zest

• 2 teaspoons honey or agave nectar

• 1/4 cup olive oil

FOR THE SALAD:

• 4 cups finely shredded kale (loosely packed)

• 4 cups finely shredded Brussels sprouts (loosely packed)

• 1/2 cup sliced almonds, toasted

• 1/2 cup grated Parmesan or Pecorino cheese

PREPARATION:

MAKE THE DRESSING:

1. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey.

2. Stream in the olive oil while whisking continuously until well combined.

3. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)

ASSEMBLE THE SALAD:

1. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds.

2. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

NOTES:

1. To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.

2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.

Brussels Sprouts Salad with Szechuan Peppercorn and Celery

INGREDIENTS:

• 3 tablespoons vegetable oil, such as grapeseed

• 1 tablespoon toasted sesame oil

• 1/3 cup rice-wine vinegar

• 1 large pinch ground white pepper

• 1 tablespoon Szechuan peppercorns, lightly crushed

• Kosher salt

• 1 1/2 pounds Brussels sprouts, trimmed

• 3 celery stalks, thinly sliced (about 1 cup)

• 1 serrano chile, thinly sliced (optional)

• 1 cup cilantro (tender stems and leaves)

PREPARATION:

1. In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts.

2. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

Do Ahead: Dressing can be made 3 days ahead. Brussels sprout leaves can be separated up to 2 days in advance and stored in an airtight container or resealable bag in the refrigerator. All ingredients except the cilantro can be combined up to 1 hour ahead. Add the cilantro just before serving.

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

INGREDIENTS:

• Nonstick vegetable oil spray

• 1 cup large pecan halves

• 1/4 cup pure maple syrup

• 1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup whole grain Dijon mustard

• 2 tablespoons apple cider vinegar

• 2 tablespoons fresh lemon juice

• 1 tablespoon sugar

• 1/4 cup vegetable oil

• 1 pounds brussels sprouts, trimmed

Shopping Tip: Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A.

PREPARATION:

1. Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.

2. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

3. Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.

4. Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.