Roasted Brussels Sprouts Green Salad

This is an impressive salad to put together and serve. While the Brussels sprouts are roasting, you can prepare all the other ingredients and have the individual salad plates piled high just waiting for someone to munch into it! Of all salads, this is my utmost favourite because of the high nutritional value and the combination of salted, roasted vegetables mixed with the sweet carrots and soft green onion flavours. Yum, yum, yum.

It might seem like an extraordinarily large batch of Brussels sprouts, but I assure you the leftovers are a treasure to have on hand. Roasting dehydrates the vegetables, reducing unwanted bacterial growth on leftovers. The result is leftovers that stay tasty and fresh in the refrigerator for a few days, allowing you to quickly throw another delicious and nutritious meal together in just minutes. If we eat this for dinner, I will prepare our salad lunches to take to work the next day. Keeps well and is an absolute treat.

Alternative options:

We love to roast not only Brussels sprouts for salads, but also broccoli, asparagus, or even root vegetables like sweet potato. The baking time of each will vary. For example, broccoli will roast faster, in about 15-20 minutes, and diced sweet potato may need more time before you get a nice caramelized coating, depending on how full your baking sheet is.

Roasted Brussels Sprouts Green Salad

A fast favourite salad for anyone I've served t to. Customize it however you wish with as little or as much of each ingredient. It's surprisingly filling, and will boost your green intake for the day up like nothing else!

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Ingredients Method

Ingredients

  

• 11 cups Brussels sprouts raw, sliced
• 3 tbsp oil avocado or extra virgin olive
• 1 tsp pepper
• 1.5 tsp kosher salt flakes
• Leafy greens spring mix, romaine or preferred green
• Carrots shredded large, 1/salad
• Celery chopped, organic preferred
• Cauliflower florets fresh or roasted
• Chickpeas or black beans substitute with bacon if on Paelo
• Hard boiled eggs
• Pumpkin or sunflower seeds roasted and salted
• Green onions chopped

Optional

• Feta brick, goat/sheep mix sprinkled on top

Method

 

1. Preheat oven to 375°F on convection (reduces to 350°F).
2. Thoroughly wash the Brussels sprouts, chop the ends off if they're starting to brown. Appeal is half the meal, right?
3. Slice Brussels sprouts into thirds (or more if they are large) to decrease roasting time. Place them in a large mixing bowl and sprinkle with kosher salt and pepper followed by the oil. (You want to stir the mixture right away to avoid the oil penetrating too deep into only a few of the Brussels sprouts. Share the love equally, my friends.)
4. Layer the Brussels sprouts in an even layer on a high brimmed, parchment paper covered baking sheet.
5. Roast in the oven for about 40 minutes, stirring only when the outsides have started to brown and crisp, about 30 minutes in.
6. Make hard boiled eggs (instructions)
7. Grate carrots, chop celery and cut the cauliflower into florets in whatever quantity your palate and stomach desire.
8. Build your salad, starting with the greens as the base, then carrots. Add as much or as little of the other ingredients as your precious heart desires. I usually layer mine in the same order as the ingredients are listed, topping with the roasted Brussels sprouts.

Bon appétit!