(#AD) As you can see from my last few Instagram posts, I’m getting ready for Thanksgiving next week. I’m excitied to be part of a virtual feast this week thanks to @Ralphsgrocery and some very talented food bloggers. We are taking turns “passing the food” around the virtual table and sharing our favorite Thanksgiving Day recipes from our tables to yours!
It will be to no ones surprise that I got assigned the vegetable category. Healthy food blogger= bring the veggies. I wanted to create something that didn’t take up valuable oven space, could be made days in advance and used fresh, seasonal ingredients. Enter this SHAVED BRUSSELS SPROUTS CAESAR SALAD. It has crispy chickpeas, sweet dried cranberries, and crispy coconut bacon (that I’ve been putting on everything) for that umami flavor and crunch as well as shaved parmesan. It’s tossed together with a creamy store bought Caesar dressing (or you could make your own if you’d like, but WHY on this day would you do that?)
It took me 10 minutes to find the fresh, seasonal and organic ingredients at my local @Ralphsgrocery and I was in and out in a jiffy. #lovemyralphs
Crispy, crunchy, creamy, salty and sweet! This salad will help keep things light and fresh during your typically “heavy” holiday meals!
Next up, in this virtual feast is Laney, of @lifeisbutadish who will be making some delicious slow cooker mashed potatoes!
#brusselssprouts #thanksgiving #cranberries #coconutbacon #chickpeas
Serves 6-8 as a side dish
For the salad
1 pound (16 oz.) shaved brussels sprouts
1/3 cup dried cranberries (buy unsweetened if you can find)
1 cup coconut bacon, recipe below (you may sub 3 pieces of real bacon if you are into that sort of thing)
1/4 cup Caesar salad dressing (I used @organicgirl)
1/4 cup shaved parmesan
Crispy spiced garbanzo beans/chickpeas, recipe below
1 cup large unsweetened coconut flakes
1 T olive oil
1 T tamari
1/2 t smoked paprika
1 T coconut sugar
1/4 t liquid smoke
1/4 t salt and pepper
Preheat oven to 325F. In a bowl combine all of the ingredients above and let sit for 10 minutes.
Place coconut on a baking sheet lined with parchment paper and cook on the middle rack for 5-6 minutes. Toss around and then cook for an additional 7 minutes. Watch closely as it can go from cooked to burnt very quickly. It will crisp up as it cools, so don’t over cook. Let cool completely on tray. (recipe slightly adapted from @minimalistbaker)
Crispy Spiced Chickpeas*
1 15 oz can garbanzo beans drained and rinsed
2 T olive oil
2 T all purpose seasoning (I used @priimalpalate garlic and herb)
2 T nutritional yeast (optional but will give a slight cheesy flavor)
Preheat oven to 400F. Cook chickpeas on middle rack for 25-30 minutes, stirring halfway through. These will also crisp up as they cool, so do not over cock. Let cool completely on tray.
Shave brussels sprouts using a sharp knife or mandolin. Place into a large bowl, with the dried cranberries, coconut bacon, shaved parmesan, and crispy chickpeas. Toss in the 1/4 cup caesar dressing right before serving.
The salad can be assembled up to 2 days in advance with the parmesan, cranberries and brussels sprouts. Toss in the dressing, coconut bacon, and chickpeas just before serving.
*Can be made up to 2 days in advance