Brussels sprouts get a bad rap in the vegetable community. Maybe it’s because so many people ate nasty, bland Brussels sprouts growing up and just never tried again. Or maybe it’s because they’re slightly tedious to work with, and you need to pair them with delicious, complimentary flavors. Well, this roasted Brussels sprouts salad is here to re-introduce you to one of our team’s favorite vegetables.
Preparation for this salad is very simple. Simply chop, toss, roast, and assemble. In addition to being delicious and easy, this salad is also extremely healthy. Brussels sprouts are high in vitamin K, contain omega 3 fatty acids, and are high in fiber. Combining them with a healthy fat source like olive oil or walnuts allows you to better absorb the nutrients – so don’t skimp on the fat!
Roasted Brussels Sprouts Salad
- 1 lb. Brussels sprouts, chopped in half
- 1 lemon, juiced (be sure to remove the seeds)
- 1/4 C Olive Oil
- 2 T Balsamic Vinegar Glaze
- 1 Garlic Clove, chopped
- 1/2 C Pomegranate Seeds
- 1/4 C Walnuts, chopped
- 1/4 C Goat Cheese, crumbled
- Salt, Pepper, and Red Chili Flake, to taste
- Preheat your oven to 425 degrees F.
- In a large bowl, combine all of your Brussels sprouts with half of the lemon juice, all of the olive oil, balsamic vinegar, salt, pepper, and chili flake (if using) and half of the garlic. Toss to combine completely.
- Spread the Brussels sprouts out a large sheet tray, and roast for 20-25 minutes, or until the edges are crispy and you can pierce the Brussels sprouts with a pairing knife.
- When the Brussels sprouts are done, remove them from the oven and put them back into the bowl.
- Toss with the rest of the ingredients, except the goat cheese.
- To serve, top with the goat cheese, and another squeeze of lemon, if desired. Serves 1-2 as a main course, or 2-4 as a side.