Photo: Ancho Chile Brussels Slaw Recipe
Ingredients
- 1 pound Brussels sprouts, thinly sliced
- 3 ancho chiles, stemmed, seeded and cut into rings
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons honey
- 1 tablespoon apple cider vinegar
Directions
Preheat the oven to 350 degrees F.
Toss the sliced Brussels sprouts and ancho chiles with the olive oil, 1 teaspoon salt and pepper, then spread out in 1 layer on a medium baking sheet. Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool 10 minutes.
Meanwhile, combine the mayonnaise, sour cream, honey and vinegar in a medium bowl. Season the dressing with salt and pepper. Toss the Brussels sprouts and ancho chiles with the dressing until well combined.
Refrigerate and serve cold.
Cook's Note: Use kitchen shears to easily snip the ancho chiles into rings.
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By jcf3
Mid-Hudson Valley
on August 10, 2011
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Incredibly delicious!! We were in love at first bite, and this has gone into our regular rotation. The only thing I had to change was to substitute agave nectar for the honey, just because my system tolerates it better. I did have to roast the vegetables a bit longer to get a little color on them (and that is important -- to get a little color. It's even better the second day. This recipe is a rare treat -- don't pass it by!
By jamestayloraz
Queen Creek, Ar...
on July 30, 2011
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Killer flavors. Easy and a sure head turner. I can't wait to take it to a friends dinner party. I made it for myself today and loved it.
By kalawren
Seattle, WA
on July 26, 2011
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LOVE, LOVE, LOVE this recipe! I originally made with her other "Dad's Favorite" ribs and mashed potatoes, and I've made this slaw several times since Father's Day. Great way to eat brussels sprouts!
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