From Nom Nom Paleo: http://nomnompaleo.com/post/66793339868/warm-brussels-sprouts-slaw-with-asian-citrus. Delicious and not as complicated it might first appear. A nice, if slightly non-traditional, Thanksgiving side dish.
Ingredients:
Slaw
- 2¼ pounds Brussels sprouts, trimmed
- 3 tablespoons melted ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- ½ teaspoon Kosher salt
Dressing
- 1 tablespoon ghee or fat of choice (e.g. coconut oil, duck fat, lard, tallow, bacon drippings, etc.)
- 1 tablespoon finely minced ginger
- 1 small shallot, minced (1 tablespoon)
- 2 garlic cloves, minced
- ⅓ cup freshly squeezed orange juice
- 3 tablespoons coconut aminos (or substitute 2 Tbs. soy sauce)
- 1½ tablespoons rice vinegar
- ½ teaspoon Red Boat fish sauce
- 1 teaspoon sesame oil
Garnish
- 2 scallions, thinly sliced
- ¼ cup minced cilantro
- 1½ tablespoons toasted sesame seeds
Instructions:
Preheat oven to 400°F with the rack in the middle position.
Trim and thinly slice Brussels sprouts. Toss with fat or oil of choice. Spread on foil-lined half sheet pan and roast for 20 minutes, stirring every 10 minutes or so, just until tender. Remove from oven and put the sprouts into a large bowl. If you're making this for Thanksgiving, have the sprouts ready to go into the oven when you take the turkey out.
Meanwhile, make the dressing. In small saucepan, heat oil and then sauce ginger, shallot, and garlic until fragrant (about a minute). Stir in orange juice, coconut aminos (or soy sauce), rice vinegar, and fish sauce. Bring to a boil and then lower the heat and simmer the dressing for 5 to 8 minutes or until it’s slightly thickened. Remove the pan from the heat, and stir in the sesame oil.
Pour the sauce over the roasted sprouts and mix well. Just before serving, sprinkle on the scallions, cilantro, and sesame seeds. Toss and serve immediately. Good warm or at room temperature.
Make Ahead Tip: If you’re serving this dish later, toss the roasted sprouts with the dressing before storing in an airtight container in the fridge for up to 4 days. When you are ready to serve the slaw, reheat it in the microwave or on a rimmed baking tray in a 450°F oven until hot (approximately 5 minutes). Then, toss in the chopped fresh herbs and toasted sesame seeds.