Written by Chris –
Until this recipe, I hadn’t ever met a Brussels sprout recipe I liked. I’ve tried all sorts of recipes prepared by talented chefs and yours truly. Still – nothing could convert these taste buds – who would have thought that raw Brussels sprouts could get my attention?
I initially flagged this Brussels Sprout Slaw recipe by Elyse Benner because of the creative use of apple juice. I love to reduce Apple Juicy Juice and make vinaigrettes out of it. That is exactly what Elyse did. Her approach was simple and ingredients fresh.
When we judged this recipe, the Brussels Sprout Slaw had been sitting in the vinaigrette for 4 hours (stored covered in the refrigerator). Her recipe states to store covered in the refrigerator overnight. Obviously this recipe is wonderful after 4 hours since it won our contest – but after 24, the onion mellows, the sprouts soften and the flavors intensify. If you can, do as Elyse instructs.
This recipe is so outstanding it made an appearance on our Thanksgiving table. Yes, I loved it so much I made it again, but this time for my family to enjoy.
Ingredients needed for 12 servings:
- 4 cups Apple NESTLÉ JUICY JUICE All Natural 100% Juice
- 2 pounds Brussels sprouts
- 1 medium yellow onion
- 1/2 cup apple cider vinegar
- 2 teaspoons coarse sea salt
- 1/4 cup extra virgin olive oil
- 1/2 cup chopped walnuts, toasted
- 1 teaspoon caraway seeds
PLACE Juicy Juice in large skillet; bring to a boil over medium heat. Continue to boil until reduced to ½ cup (this will be close to 45 minutes). It should be thick enough to coat the back of a spoon. Set aside to cool while you prepare the slaw.
WASH Brussels sprouts. Cut the stems off of the Brussels sprouts and remove any discolored leaves. Cut each Brussels sprout in half and slice each half 4 times. Cut onion in half, then thinly slice.
STIR apple cider vinegar and salt into reduced Juicy Juice. Slowly whisk in olive oil until completely combined. Stir in onion, nuts and caraway seeds. Gradually add the Brussels sprouts, tossing to coat.
TRANSFER mixture to serving bowl; cover tightly. Refrigerate overnight. Stir just before serving.
2nd Place: Pumpkin Bread Stuffing with Fennel-Apple Deliciousness (above) by Josie Shapiro
Josie referred to the bread as “cornbread” likely because of its texture – it’s a dense bread made with Libby’s 100% Pure Pumpkin and Carnation Evaporated Milk. This whole wheat pumpkin bread gets crumbled then added to a mixture that she calls “fennel-apple deliciousness.” And that’s just what it is! We love how this stuffing is loaded with onions, fennel, apples, cranberries and tarragon. It was delicious enough to land in second place, but we felt it was beautiful enough to take top honors!
3rd Place: Maple Mashed & Roasted Sweet Potatoes with Sugar & Spice Pecans (above) by Joanna L. McCarthy
Everyone loved Joanna’s mashed sweet potatoes – and not one guessed the secret ingredient! These sweet potatoes get roasted with onions, then mashed with butter, cinnamon and Brown Sugar Maple Latte flavor Coffee-mate liquid coffee creamer. You read that right. Move over cream! Joanna also provided a lovely recipe for spiced pecans. She says they are optional. I say include them!
Thank you so much to those that entered! We hope you enter our future contests too.
- Brussels Sprout Slaw
- Pumpkin Bread Stuffing with Fennel-Apple Deliciousness
- Maple Mashed & Roasted Sweet Potatoes with Sugar & Spice Pecans
- Get a Juicy Juice coupon
- Get a Libby’s Pumpkin or Carnation coupon
- Get a Coffee-mate coupon
Related side dish recipes:
Moroccan Quinoa with Pine Nuts
Pumpkin & Sweet Potato Casserole