Brussels Sprouts are a rockstar veggie. I am a huge fan of them. But not so long ago, brussels sprouts weren’t welcomed on my plate with open arms.
I know I shouldn’t judge a book by its cover a veggie by its smell, but it’s hard not to. Boiled brussels sprouts smell like old shoes in my opinion, and that’s just wrong.
Not until I tried roasting did I realize what I was missing out on by turning down a serving of the mighty brussels sprout.
They’re like little bundles of green joy filled with a rich, earthy flavor and tons of nutrients. Vitamin C, Vitamin K, lots of B Vitamins, Potassium, fiber, cancer-fighting phytochemicals, the list goes on… I won’t bore you with the nutrition details but let’s just say they top the list of one of the healthiest things you can eat.
So today I made them into a salad for you, and this salad is a great Fall salad. Isn’t Fall the best?!
By the time Fall weather gets here I am so excited about using my oven again that I roast everything I can get my hands on. Fun fact: celery is not the ideal veggie for roasting… However, brussels sprouts are!
It’s like the idea of roasting was made for brussels sprouts.
Because brussels sprouts have a denser texture than most veggies, they hold up really well in the oven. Their rich flavor is slightly enhanced and their natural sweetness comes out when they are caramelized in the oven.
I mean you really can’t go wrong with a roasted brussels sprout. You just can’t.
Which brings me back to the salad… you chop the brussels sprouts. Then roast them in the oven. I toss some nuts in at the end of their roasting time and let them cool while I make the Lemon Maple Dressing.
You won’t find a more perfect dressing to go on this salad. There’s no other way to describe it than perfection. Toss the dressing with the slightly still warm brussels sprouts and the roasted nuts. Sprinkle with some goat cheese. And dig in.
You can top with a sautéed piece of chicken for a hearty lunch salad, or serve this as a side dish instead of your boring bag o’ lettuce.
Everyone will thank you… even the brussels sprouts haters. They hate them because they don’t know any better. And lucky for them, you’re here to show them that can join the brussels sprouts loving group. We will welcome them with open arms.
Ingredients
- For the salad:
- 1 lb. brussels sprouts, chopped
- 1 TBSP olive oil
- 1/4 tsp salt
- 1/4 cup chopped nuts {I used hazelnuts}
- 1/4 cup crumbled goat cheese {about 1 oz.}
- For the dressing:
- 1/4 cup fresh lemon juice
- 1 TBSP maple syrup
- 1/8 tsp salt
- 1/8 tsp garlic powder
- dash cayenne pepper
- 1 TBSP olive oil
Instructions
- Preheat the oven to 425*F.
- Toss together chopped brussels sprouts, olive oil, and salt. Spread in one layer on a rimmed baking dish. {Make sure to keep it in one layer so it doesn't overlap}
- Roast for 15 minutes, and stir. Roast another 10 minutes, and add nuts onto the baking sheet with the brussels sprouts. Roast for 5-10 minutes until brussels sprouts are crispy and nuts are roasted.
- Remove from oven and set aside to cool.
- Meanwhile, whisk together ingredients for dressing. Toss about half of dressing with the brussels sprouts. Sprinkle with crumbled cheese, and enjoy!
Notes
You won't use all the dressing for this salad.
Meme
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