Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 20

Sweet and Spicy Brussels Sprouts

Posted on by The Olive Oil Hunter

This variation on Kung Pao sauce has a surprising kick. 

Ingredients

  • 1 pound Brussels sprouts, trimmed and cut in half lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon each sea salt and freshly ground black pepper
  • 3–4 tablespoons chili garlic sauce, depending on your preference
  • 4 tablespoons rice wine
  • 4 tablespoons soy sauce
  • 6 tablespoons brown sugar
  • ½ cup unsalted, roasted peanuts

Directions

Step 1

Preheat your oven to 425°F. Place the Brussels sprouts on a rimmed baking sheet, toss with the olive oil, and season with salt and pepper. Roast, turning once, until tender and lightly browned on the edges, 20 to 25 minutes. 

Step 2

While the Brussels sprouts are roasting, prepare the sauce. In a medium saucepan, stir together the chili garlic sauce, rice wine, soy sauce, and brown sugar and heat through.

Step 3

When the Brussels sprouts are cooked, transfer them to a large bowl, toss with the sauce, and top with the peanuts.

Yields 4-6 servings

Roasted Cinnamon Sweet Potatoes

Posted on by The Olive Oil Hunter

Skip the “fluff” and let the potatoes be the star of this dish—they turn crispy outside while staying creamy inside.

Ingredients

  • 8 unpeeled sweet potatoes, about 3 pounds, cut into small cubes
  • ¼ cup extra-virgin olive oil, plus more for drizzling 
  • ¼ cup honey
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Directions

Step 1

Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the parchment and toss with the rest of the ingredients. 

Step 2

Spread them out into a single layer and roast until the centers are tender when pierced with the tip of a knife, about 40 minutes, depending on your oven. 

Step 3

Flip them over once at the midway point.

Yields 6-8 servings

Roasted Beet Salad

Posted on by The Olive Oil Hunter

This colorful fall-inspired salad is a perfect lunch dish or first course for dinner.

Ingredients

  • 8 small or 4 large yellow or red beets
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon balsamic vinegar, plus more for drizzling 
  • 4 cups arugula, mâche, or other greens
  • 4 ounces goat cheese, cut into cubes
  • 1 ounce shelled pistachios

Directions

Step 1

Preheat your oven to 400°F. Trim the beets (no need to peel them) and toss with the olive oil and then transfer to a baking sheet lined with parchment paper. Roast them until tender, up to one hour. 

Step 2

Out of the oven, roll up the beets in the parchment and allow them to sit for 10 minutes; this makes it easy to now take off the peel. Halve them and toss with another tablespoon of olive oil and the vinegar.

Step 3

Divide the greens among four plates and then top with equal amounts of beets, goat cheese, and pistachios. Drizzle with more oil and vinegar.

Yields 4 servings

Grilled Pear Salad with Greens and Port Vinaigrette

Posted on by The Olive Oil Hunter

Peaches or apricots are delicious alternatives to the pears. 

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons Pear Balsamic Vinegar
  • 1 tablespoon port wine (or more vinegar)
  • 2 teaspoons honey
  • 1/4 teaspoon coarse salt, plus more to taste 
  • 1/4 teaspoon coarsely ground black pepper
  • 8 cups mixed greens, such as romaine lettuce, endive, radicchio, and arugula, torn, chopped, or sliced 
  • 3 ripe pears, such as Bosc, Bartlett, or d’Anjou 
  • 3 tablespoons mascarpone or another soft, creamy cheese 
  • 1/2 cup toasted macadamia nuts, chopped 
  • 1/2 cup pomegranate seeds for garnish (optional) 

Directions

Step 1

Make the vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, vinegar, port, honey, and the ¼ teaspoons of salt and black pepper, and shake vigorously until emulsified. Taste for seasoning, adding more salt if needed. Pour 3 tablespoons of the vinaigrette onto a shallow plate and reserve the remainder. 

Step 2

Divide the salad greens among six plates. Cut each pear in half and remove the core. Dip the cut sides in the plated vinaigrette. Set up your grill for direct grilling. Grill the pears, cut sides down, until light grill marks appear, about 5 minutes. 

Step 3

While the pears are still warm, arrange a pear half on each salad plate, cut side up, and put a dollop of mascarpone in each cavity. Drizzle with the reserved vinaigrette (shake the jar if necessary), and top with the toasted macadamia nuts and pomegranate seeds, if using. 

Yields 6 servings