Have you maybe not been so nice to your body in the past week? I know I haven’t. Between work stress, the Tootsie Rolls sitting on our administrator’s desk, and those brownies I made last week, it’s been a sugar-filled extravaganza.
There’s no better cure for a sugar hangover than a big bowl o’veggies, though. Paleo and gluten-free with a vegan option, this brussels sprouts recipe from Michelle Tam at Nom Nom Paleo is everything I was looking for. Everything Michelle makes is bursting with flavor, so I didn’t feel deprived by eating a bowl of this for dinner, and it was a totally different way to cook sprouts than I usually do.
Here’s the rundown: Shred a lot of sprouts in your food processor. Roast in oven. Make an incredible dressing that includes every flavor you enjoy in Asian cuisine, then combine it with the sprouts, some scallions, and wonderfully astringent cilantro. Eat. Repeat.
I used tamari, olive oil, and fish sauce in the vinaigrette, but if you’re paleo, use coconut aminos and coconut oil. If you’re vegan, omit the fish sauce — you won’t miss it. Most of the flavor comes from the “umami” of the aminos or tamari, the bite of the scallion, the punch of the ginger, and that little hit of cilantro.
Of course, if you feel like you want a little more protein, go ahead and grill up some chicken, maybe double the sauce recipe and use it as a marinade. But I have to tell you, this slaw is nearly perfect just the way it is.
- 2¼ pounds Brussels sprouts, trimmed
- 3 Tbsp olive oil or other
- ½ tsp Kosher salt
- 1 Tbsp olive oil or other fat
- 1 Tbsp fresh grated ginger
- 1 small shallot, minced
- 2 garlic cloves, minced
- ⅓ cup orange juice
- 3 Tbsp gluten-free tamari (coconut aminos if you’re Paleo)
- 1½ Tbsp rice vinegar
- ½ tsp fish sauce (omit if vegan)
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
- ¼ cup minced cilantro
- 2 tsp orange zest (optional)
- Preheat oven to 450 degrees, rack in the middle.
- Trim the stems from the sprouts and remove the outer leaves that fall off. Slice sprouts a few at a time using the slicing blade in your food processor (not the shredding blade). Toss shreds in a huge bowl with the olive oil or other fat and salt. Spread shreds evenly on a baking sheet and bake for 15 to 20 minutes or until tender, with bits of brown and char on the tips.
- Meanwhile, heat the oil or fat for the dressing over medium heat in a medium saucepan. Add ginger, shallot, and garlic and saute for about a minute, or until fragrant.
- Add orange juice, soy sauce or aminos, vinegar, and fish sauce. Bring to a boil, then lower heat and simmer for 5 to 8 minutes, or until slightly thickened. Remove from heat; stir in sesame oil.
- Remove sprouts from oven and dump them back in that large bowl you had. Pour sauce over sprouts and mix well. Sprinkle with scallions and toss well; add cilantro and zest (if desired) on top, and serve. Leftovers can be stored for two days in the fridge, if they last that long.