How to Prepare a Nutrient-Dense Roasted Brussels Sprouts Salad

Hello, dear readers! Today, we are diving into the world of healthy, flavorful, and incredibly simple cooking. We’re focusing on a dish that transforms a humble vegetable into a superstar of your dining table – a Roasted Brussels Sprouts Salad. Not only is this dish brimming with nutrients, but its mouth-watering flavors and textures will make it a favorite among all types of eaters, from the health-conscious to those just looking for something delicious to enjoy.

The Mighty Brussels Sprout

Brussels sprouts, those little green gems, have often been given a bad rap, mostly due to overcooking. When prepared right, they can be wonderfully nutty, slightly sweet, and utterly delicious. Plus, they’re packed with vitamins C and K, fiber, and antioxidants, making them a powerhouse of nutritional benefits.

Ingredients You’ll Need:

For the Brussels Sprouts:
1 pound of Brussels sprouts
2 tablespoons olive oil
Salt and pepper to taste
For the Salad:
1/4 cup chopped nuts (almonds, walnuts, or pecans work great)
1/4 cup dried cranberries or cherries
1/4 cup grated parmesan cheese (optional)
For the Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper to taste

Let’s Get Cooking!

Prep the Brussels Sprouts: Start by preheating your oven to 400°F (200°C). While the oven heats up, clean the Brussels sprouts by rinsing them under cold water and patting them dry with a kitchen towel. Trim off the stem end and remove any yellow or damaged leaves. Cut each Brussels sprout in half, or quarters if they’re particularly large. This increases the surface area, allowing them to crisp up beautifully in the oven.
Roast to Perfection: Toss the cut Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Make sure they’re not too crowded; otherwise, they’ll steam instead of roast. Pop them in the oven and roast for about 20-25 minutes. Halfway through, give them a good stir for even roasting. You’re looking for a golden-brown exterior and a tender inside.
Prep the Remaining Salad Ingredients: While the Brussels sprouts are transforming in the oven, take this time to prepare the other components. Chop your chosen nuts for a nice crunch, measure out the dried cranberries for a burst of sweetness, and if you’re using, grate the parmesan cheese for a savory bite.
Whisk Together the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. This dressing will bring all the flavors together harmoniously.
Combine & Toss: Once the Brussels sprouts are roasted to perfection, let them cool slightly. Then, in a large bowl, combine them with the nuts, cranberries, and parmesan. Pour over the dressing and give everything a good toss to ensure each bite is evenly coated with the flavorful dressing.
Serve & Enjoy! Transfer the salad to a serving dish or keep it casual and serve straight from the mixing bowl. This salad can be enjoyed warm, at room temperature, or even cold. It’s versatile, making it perfect for meal prep, side dishes, or as a main for a light lunch.

Tips for Success

Variety is the Spice of Life: Feel free to mix up the nuts, dried fruits, or even the cheese based on what you have on hand or your personal preferences.
A Touch of Freshness: Add a squeeze of fresh lemon juice or some zest before serving for an extra zing.
Make It Vegan: Skip the parmesan or use a vegan alternative, and opt for maple syrup in your dressing.

Now, you have a simple, nutritious, and incredibly tasty Roasted Brussels Sprouts Salad recipe at your fingertips. This dish proves that healthy eating does not have to be boring or complicated. With a little preparation and some creativity, you can transform everyday ingredients into a delightful meal that will impress anyone at your table. So, gather your ingredients and let’s make healthy eating deliciously simple!