Brown Butter Brussels Sprouts Salad
This brown butter brussels sprouts salad is made with cooked brussels sprouts, bacon and arugula and drizzled with the most delicious balsamic brown butter dressing.
- 4 slices bacon chopped; or sub 4 oz. pancetta
- 2 tablespoon olive oil
- 5 cups brussels sprouts shredded
- 3 tablespoon shredded parmesan cheese
- 2 cups arugula
for the dressing:
- 1/4 cup unsalted butter
- 1 teaspoon balsamic vinegar
Cook the bacon in a large nonstick skillet. Once it's cooked, use a slotted spoon to remove the bacon but save the grease. Place bacon in a bowl and set aside.
Add olive oil to the skillet, then cook the brussels sprouts in the skillet over medium-high heat until they're browned to your liking. Add bacon back into the skillet, then sprinkle parmesan over top and set aside.
Next, make the dressing. Melt butter in a saucepan over medium heat until browned, stirring occasionally. Be careful not to burn it! You want it to be a golden brown color. Pour butter into a bowl, then add the balsamic; stir to combine, then drizzle HALF of it over top of the brussels sprouts mixture.
Place arugula onto a plate, then pour the brussels sprouts mixture over top. Drizzle the whole salad with a little more of the brown butter, then sprinkle with salt and pepper. It's ok if you have leftover brown butter -- save it for another recipe!
*Calories are per serving and are an estimation
-You can buy pre-shredded brussels sprouts, or throw them into your food processor to quickly shred them.
-Start by using a small amount of brown butter then adding more as needed; you can always add more, but you can't take it off!
Calories: 341kcal | Carbohydrates: 14g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 121mg | Potassium: 620mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1938IU | Vitamin C: 127mg | Calcium: 143mg | Iron: 2mg