Favorite Recipes: Roasted Brussel Sprout Salad

ROASTED BRUSSEL SPROUT SALAD

When I was a kid, I'd run the other way if anyone made mention of the words "Brussel sprouts."  While I liked many vegetables, these boiled, mushy, over-salted green balls were simply...YUCK!  Even as my taste buds got more adventurous, I continued to shy away from this particular cruciferous vegetable.

One Thanksgiving, a number of years ago now, our lovely sister-in-law Sue reintroduced us to these tiny, green, cabbage-like vegetables, prepared in a completely different way.  She brought forth a steaming bowl of roasted Brussel sprouts, which had been coated in olive oil, fresh garlic, sea salt, and cracked pepper.  Tentatively, I tried one, then another, and within a few minutes, found myself guarding the serving bowl, hoping that no one else wanted any seconds.  Where had these been all of my life?  A new love affair began...and we started thinking of all the different ways to use and eat roasted Brussel sprouts!  

Here's one of our favorite ways to make a fun, colorful, healthy salad for anytime of year, but works well as an accompaniment to any main dish at a holiday table.  This can be made the day before an event, thus reducing the stress on the kitchen and chefs.  This recipe is designed for 3-4 servings, and all of the ingredients are estimates.  You want more or less of this or that?  Go for it!

Check out more delicious recipes and subscribe to our FREE Almost Monthly Newsletter to get a new recipe (and lots more RV camping tips, hacks, and resources) in your inbox each month!

Ingredients

1/2 pound of Brussel sprouts, sliced in half

2 TBSP olive oil

2 cloves fresh garlic, crushed

Dash of sea salt

Dash of cracked black pepper

----------------------------------------

20 grape tomatoes, sliced in half

1/2 tub of goat cheese

1/4 cup of dried cranberries

1/4 cup of almonds or pecans, chopped

Balsamic vinaigrette, to taste

Instructions

While you can roast Brussel sprouts in the oven, we love to make them over a grill or on the stove top as they take less time.  Slice them in half, trim off the stem end a bit, and put them in a large mixing bowl.  Coat them with olive oil, salt, pepper, and garlic.  

Roast the sprouts in a large covered pan for about 15-20 minutes, turning regularly to get a good char on each side.  

When you can easily poke them with a fork, remove them from the heat and let them completely cool.  Note: You are seeking an al dente texture, not mushy.  

Once cooled, mix in the rest of the rest of the ingredients, toss with your favorite balsamic vinaigrette and serve!