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Crispy Brussel Sprout Bowl


  • 1 red onion sliced thinly
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 1 1/2 tsp sea salt
  • 1 lb brussel sprouts
  • 2 tbsp olive oil
  • sea salt to taste
  • ground black pepper to taste
  • 1 small beet
  • 2 cloves garlic
  • 1 cup wheat bulgur prepared according to package directions. May sub quinoa or brown rice
  • 1 egg per bowl
  • 1 cup ranch dressing


  1. You need to make the pickled onions at least one hour in advance. Mix together the apple cider vinegar, sugar, salt and water. Add the sliced red onion. Cover and chill. (These will stay good for several days in the fridge).
  2. Wash the Brussel sprouts. Remove any dead outer leaves and cut the bottoms off. Slice lengthwise.

  3. Place Brussel sprouts in a bowl. Drizzle 2 tbsp olive oil over top. Season with salt and pepper. Toss to coast. Remove sprout to a baking tray.

  4. Peel and chop beet into chunks. Place chopped beet and garlic cloves in the bowl with the olive oil/salt/pepper. Toss to coat. Wrap in aluminum foil and place on the baking sheet with the sprouts

  5. Bake at 400 degrees for 25 minutes or until Brussel sprouts brown and blackened in areas. Shake the tray a couple of times while baking to prevent burning. (Now is a good time to make your bulgur).

  6. Mash the beet and garlic cloves together. Place in a blender with ranch dressing and blend using highest setting until no beet pieces are visible (about 3 minutes).

  7. Fry one egg per bowl.

  8. To assemble the bowls: Place a large scoop of bulgur in the bottom of the bowl. Gently add the egg on top. Remove with a fork several slices of pickled onion and place on top of egg. Add Brussel sprouts and drizzle dressing on top. Enjoy!