Y'all. This was so good! I posted this on my Instagram last week and I got some requests to post the recipe. Well, they asked, and I am answering!
This is a chef worthy recipe that came from a great chef, Aaron Sanchez! His restaurant, Johnny Sanchez is right down the street from my office and pre Covid, I used to eat there ALOT. I sometimes would get just the Brussels sprouts for lunch, and I had no idea I could recreate it myself and add butternut squash! When I had them both in my Covey Rise share, I knew it was time!
I did not deep fry the Brussels Sprouts like they do and instead roasted them in the oven. They were not as decadent, but still delightful. This may seem like a very complicated recipe, but it really was not too labor intensive. I reorganized it so that timing is less of an issue. I almost skipped a crucial step with the way it was originally written. You could also do the veggies in the air fryer!
Make this! It is vegetarian, and vegan if you leave out the cheese. Kevin could have sworn there was bacon in this! No montage this time -- straight to the recipe!
Brussels Sprouts Salad with Butternut Squash, Crumbled Cheese, and Jalapeño Vinaigrette (adapted from Chef Aaron Sanchez)Salad:
1 butternut squash
1 tablespoon extra-virgin olive oil
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon chili powder
½ teaspoon dried Mexican oregano
½ teaspoon ground cumin
¼ teaspoon ground fennel
¼ teaspoon ground yellow mustard
¼ teaspoon sweet paprika
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 lb. Brussels sprouts
1 cup (120 ml) Roasted Jalapeño Vinaigrette (recipe included below)
½ cup (15 g) cilantro, chopped, plus more for serving
1 serrano pepper, thinly sliced
½ cup (60 g) crumbled cotija or feta cheese
¼ cup (45 g) pomegranate seeds
Roasted Jalapeño Vinaigrette
2 jalapeños
2 green onions
3 cloves garlic, peeled
1 cup avocado, grapeseed, or vegetable oil
¼ cup rice vinegar
Juice of 1 orange
Juice of 1 lime
1 tablespoon agave nectar
1 cup (40 g) fresh cilantro
Preheat the oven to 400°F and line two baking sheets with parchment paper or foil. Peel and seed the squash, then cut it into 1-inch pieces. Halve and trim the Brussels sprouts. Toss both with the olive oil, salt, and all the spices, then spread evenly on the sheet pans in a single layer. Roast until tender with lightly browned edges, 20 to 30 minutes.
Vinaigrette time!
Confit the garlic by covering the cloves with the oil in a small saucepan or skillet and gently warming over medium-low heat for 20 to 30 minutes, until it’s soft but hasn’t built too much color. Remove the garlic when cooked and reserve the oil.
While all that is cooking, light a gas stove top burner or grill (see note below). Set the jalapeños and green onions over the flame and roast, turning occasionally, until they’re soft and charred all over. When they’re cool enough to handle, peel any papery char from the jalapeño, then remove its stem, seeds, and membranes.
Chop the roasted jalapeños and green onions and puree in a blender with the confit garlic, rice vinegar, orange juice, lime juice, agave nectar, and cilantro. With the blender still going, stream in the reserved garlic oil and blend until smooth. Season with salt and pepper. Use right away or store in refrigerator up to 1 week.
Pour a cup of of the vinaigrette into a large mixing bowl, then gently fold in the squash, Brussels sprouts, cilantro, and serrano pepper to coat (If you don’t like spicy, leave the serrano out). If it looks like it needs more dressing, add more! Scatter the cheese, any extra cilantro, and a handful of pomegranate seeds over the top for serving.
1 tablespoon extra-virgin olive oil
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon chili powder
½ teaspoon dried Mexican oregano
½ teaspoon ground cumin
¼ teaspoon ground fennel
¼ teaspoon ground yellow mustard
¼ teaspoon sweet paprika
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1 lb. Brussels sprouts
1 cup (120 ml) Roasted Jalapeño Vinaigrette (recipe included below)
½ cup (15 g) cilantro, chopped, plus more for serving
1 serrano pepper, thinly sliced
½ cup (60 g) crumbled cotija or feta cheese
¼ cup (45 g) pomegranate seeds
Roasted Jalapeño Vinaigrette
2 jalapeños
2 green onions
3 cloves garlic, peeled
1 cup avocado, grapeseed, or vegetable oil
¼ cup rice vinegar
Juice of 1 orange
Juice of 1 lime
1 tablespoon agave nectar
1 cup (40 g) fresh cilantro
Preheat the oven to 400°F and line two baking sheets with parchment paper or foil. Peel and seed the squash, then cut it into 1-inch pieces. Halve and trim the Brussels sprouts. Toss both with the olive oil, salt, and all the spices, then spread evenly on the sheet pans in a single layer. Roast until tender with lightly browned edges, 20 to 30 minutes.
Vinaigrette time!
Confit the garlic by covering the cloves with the oil in a small saucepan or skillet and gently warming over medium-low heat for 20 to 30 minutes, until it’s soft but hasn’t built too much color. Remove the garlic when cooked and reserve the oil.
While all that is cooking, light a gas stove top burner or grill (see note below). Set the jalapeños and green onions over the flame and roast, turning occasionally, until they’re soft and charred all over. When they’re cool enough to handle, peel any papery char from the jalapeño, then remove its stem, seeds, and membranes.
Chop the roasted jalapeños and green onions and puree in a blender with the confit garlic, rice vinegar, orange juice, lime juice, agave nectar, and cilantro. With the blender still going, stream in the reserved garlic oil and blend until smooth. Season with salt and pepper. Use right away or store in refrigerator up to 1 week.
Pour a cup of of the vinaigrette into a large mixing bowl, then gently fold in the squash, Brussels sprouts, cilantro, and serrano pepper to coat (If you don’t like spicy, leave the serrano out). If it looks like it needs more dressing, add more! Scatter the cheese, any extra cilantro, and a handful of pomegranate seeds over the top for serving.
NOTE: If you do not have a grill or gas stove, just heat a dry cast iron skillet over high heat and toast the jalapeños and green onions until they begin to char. If you don't have a cast iron skillet, just throw them in the oven with the veggies. You can see the stove top method in action in this post.
Happy Cooking!
Missy
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