I was one of those rare children that loved their vegetables. My 6-year-old eyes viewed mushrooms as little umbrellas, and broccoli as tiny trees. Each bite was an invitation for adventure. With each chomp, I felt like a mighty dinosaur ruling over the land. Chomp, there goes a tree.
I had a very vivid imagination.
It wasn’t until my early teenage years that I scoffed at vegetables. Gross. I’m too old for these childish games. Brussels sprouts look like brains… Yuck. I opted instead for sugary treats and hickory sticks from my high school vending machine.
Luckily, I’ve come full circle. Vegetables are the bomb.
So much crunch! So much texture! So much earthy flavour! A simple salad can do wonders for one’s digestion, and getting your daily dose of greens can really make you glow inside and out. Perhaps it’s a placebo effect, or perhaps the healthy effects of eating veggies are actually noticeable immediately (Science, back me up!).
In an effort to maximize my veggie consumption, I’m always on the hunt for new ways to enjoy them. Since I still don’t have a spiralizer (zucchini noodles, why you gotta look so good?), pulled out my food processor to transform my weekly veggie haul into something new and exciting.
With my food processor slicing blade, chopping and shredding vegetables is so easy. Really, there’s no excuse!
A full bundle of broccoli – stalk included! – and a large bag of Brussels sprouts get sliced in seconds. The result is a crunchy, textural explosion that is a great base for any salad or side dish.
While delicious right out of the food processor, I’ve roasted them here to soften their texture a little bit. As a tip, I recommend roasting half of the sliced veg, then tossing the roasted veg in with the not-roasted veg, for even more of a texture boost. To complete the salad, season with salt, pepper, red chili flakes, perhaps some balsamic reduction, and top with Parmesan or goat cheese, and a sprinkle of pine nuts.
This salad makes a great lunch (add some bacon bits, fried tofu, or leftover shredded chicken) or a great side to a meal of fish or chicken!
|Brussels Sprout & Broccoli Salad with Goat Cheese & Pine Nuts|| |
- 350 g Brussels sprouts
- 350 g broccoli
- Olive oil
- Salt and pepper, to taste
- ¼ -1/2 tsp red chili flakes
- Parmesan or goat cheese, to serve
- Balsamic reduction, to serve
- Pine nuts, to serve
- Preheat oven to 400°F.
- In a food processor fitted with the slicing blade, slice Brussels sprouts and broccoli. Transfer half of the sliced veggies to a baking tray, drizzle with olive oil, salt, pepper, and red chili flakes; roast for 15 minutes until softened and slightly charred. Toss with the remaining, un-roasted veggies.
- Serve in bowls topped with Parmesan, balsamic reduction, and pine nuts.