Aprile's Kitchen

This roasted Brussels sprouts salad is a warm and hearty dish that showcases the nutty flavor of caramelized Brussels sprouts paired with a variety of fresh ingredients. Tossed with crunchy nuts, tangy cheese, and a zesty dressing, this salad is perfect for fall and winter gatherings or as a satisfying side dish any time of year. With its delightful textures and robust flavors, it’s a delicious way to enjoy this nutritious vegetable!

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup walnuts or pecans, toasted
• 1/4 cup dried cranberries or raisins
• 1/4 cup feta cheese or goat cheese, crumbled (optional)
• 1 cup arugula or mixed greens (optional)

For the Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer.
2. Roast the Brussels sprouts in the oven for 20-25 minutes, or until golden brown and crispy on the edges, stirring halfway through.
3. In a large mixing bowl, combine the roasted Brussels sprouts, toasted nuts, dried cranberries, and crumbled cheese (if using).
4. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey or maple syrup (if using), salt, and pepper until well combined.
5. Drizzle the dressing over the salad and toss gently to combine all the ingredients.
6. If using, serve over a bed of arugula or mixed greens. Enjoy this delicious roasted Brussels sprouts salad as a warm and nutritious addition to your meal!