Maple Roasted Brussels Sprout and Quince Salad
This Brussels sprout and quince salad makes a delicious lunch or a wonderful autumnal side dish to go on your Thanksgiving table! If you can't find quince feel free to substitute apples or pears instead.
Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.
Quinces offer a rich supply of antioxidants, which may reduce metabolic stress and inflammation while protecting your cells from free radical damage.
Pure Maple Syrup naturally contains many nutrients including zinc, potassium, manganese, thiamine, calcium, iron, magnesium, and riboflavin. Just a 1/4 cup serving of maple syrup provides 41% of your daily requirement of zinc.
Ingredients:
For the Salad
1 ripe quince , cored, seeded, and cut into 1/4-inch slices
1 pound Brussels sprouts
2 tablespoons extra virgin olive oil , divided
1 tablespoon plus 1 teaspoon maple syrup , divided
1/3 cup crumbled Capricho de Cabra (or another flavorful fresh goat cheese)
For the Dressing
1 1/2 tablespoons lemon juice
1 teaspoon maple syrup
1 tablespoon shallot
1/2 teaspoon mustard powder
pinch sea salt
2 tablespoons extra virgin olive oil
Directions:
Preheat oven to 425 degrees F.
In a small bowl, toss quince slices with 1 tablespoon each olive oil and maple syrup. Arrange slices on a rimmed baking sheet and slide into the oven. Roast for 15 - 20 minutes, turning halfway through. Pull quince once the edges are lightly browned and the fruit is tender, but not limp. Set aside to cool.
Meanwhile, prep Brussels sprouts. Set out two small mixing bowls (including the one used to toss quince). Using a sharp paring knife, trim stem and very carefully carve out the core. Break off any leaves and set them in one the bowls; set sprout upright and cut into very thin slices, about 1/8-inch thick. Place sliced sprouts in the second bowl. Toss sliced sprouts with your hands and fish out any single leaves and add those to the leaf bowl. Toss sliced sprouts with 1/2 tablespoon (1 1/2 teaspoons) olive oil, 1 teaspoon maple syrup, and a pinch of sea salt. Toss leaves with remaining olive oil and a pinch of sea salt. Roast slices for 15 minutes, flip, scatter reserved leaves, and roast for another 5 - 7 minutes, until leaves are crisp and slices are tender.
To make dressing, combine lemon juice, maple syrup, shallot, mustard powder, and sea salt in a small bowl. Whisk in the olive oil until emulsified. Toss quince with warm sprouts and plate. Finish with a few crumbles of goat cheese and a pinch of sea salt. Serve salads warm, drizzling with dressing just before the first bites since dressing will eventually wilt the crispy leaves.
Source: https://brooklynsupper.com/maple-roasted-brussels-sprout-and-quince-salad/