Cranberry Orange Brussels Sprouts Slaw is one of my favorite ways to eat brussels sprouts. Brussels sprouts are shaved and roasted until they are tender and golden, then tossed with cranberries and a sweet orange dressing and sprinkled with roasted walnuts to put it over the top!
Cranberry Orange Brussels Sprouts Slaw
Now for the reason, you came here, the awesome Brussels sprouts salad, or slaw. Call it what you want, it's fresh, tasty and easy to make.
How to Cook Shaved Brussels Sprouts
Shaving Brussels sprouts is one of my favorite ways to cook them. They cook a ton faster! If you have looked at any of my other recipes, you know I'm about saving time. I cook for a living, but I would still rather hang out with my family than stare at the oven in the kitchen.
SHORTCUT: You can buy brussels sprouts pre-shaved. However many of the ones I've seen only come in 10-12 ounce bags and cost twice as much for 1 bag as 1 pound. Really you just need to decide if you need more time or money here, because you would need 2 bags for this recipe.
Shaving Brussels sprouts is crazy easy. After you've trimmed the stems and taken off the loose outer leaves, put them into the food processor using the slicer attachment 3-5 at a time in the top hole and press them down with the cover. The whole process takes about 5 minutes for a pound of them. Cuisinart happens to make my favorite food processor and I've had mine for a decade.
All you have to do here is coat them in a bit of olive oil and salt and pepper and spread them out over a large cookie sheet covered in foil. Roast them for 15-20 minutes total, but flip them halfway through.
When one side starts to look like the picture above, grab a spatula and turn them over and cook them for the same time. The picture above is my finished product.
Other Awesome Side Dish Recipes
- Butternut Squash Macaroni and Cheese
- Apple Sausage Stuffing
- Garlic Sage Whipped Parsnips
- Green Beans with Bacon and Mushrooms
While those sprouts are roasting in the oven, it will take you about 8 minutes to whip up the sweet and citrusy orange dressing to toss over the slaw. This stovetop orange dressing uses shallots, garlic, fresh-squeezed orange juice, honey and apple cider vinegar.
MAKE IT SWEETENER FREE AND WHOLE30: To make this dressing sweetener free, you'll have to lose the honey and add a bit more orange juice and about a teaspoon of orange zest. You'll also want to find unsweetened cranberries or cherries (which are a bit easier to find).
Cranberry Orange Brussels Sprouts Slaw
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- sea salt an cracked black pepper
- 1 tablespoon coconut or olive oil
- 1 medium shallot. minced
- 2 garlic cloves, minced
- ⅓ cup orange juice, fresh squeezed
- 1 tablespoon raw honey
- 2 tablespoons apple cider vinegar
- ½ cup dried cranberries
- ¼ cup walnuts, chopped, toasted
- Preheat the oven to 450˚F and place the oven rack in the middle position. Line a large baking sheet with foil and set aside.
- Trim the stems of the Brussels sprouts and peel away the outer leaves. Using the food processor with the slicing attachment, shave the Brussels sprouts 3-5 at a time until they are all sliced into a slaw.
- In a large mixing bowl, toss the shaved sprouts with olive oil. Spread them out on the prepared baking sheet and sprinkle generously with salt and pepper (I use around ½ teaspoon salt and ¼ teaspoon of pepper)
- Roast the Brussels sprouts in your preheated oven for 15-20 minutes, turning halfway through. Once the edges have browned all the way across the top, it's time to turn, then duplicate the timing for the other side.
- While the sprouts cook, get your dressing made: heat the oil over medium heat until melted and shimmering. Add the shallot and garlic and sauce around a minute until they are fragrant.
- Add the remaining dressing ingredients (orange juice, honey, and vinegar) to the pan and simmer for around 5 minutes or until slightly thickened.
- When the sprouts have finished cooking, remove the oven to a large serving bowl and toss with the cranberries and dressing. Top with walnuts and serve warm.
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