Favorite Recipes: Roasted Brussels Sprouts Salad
ROASTED BRUSSELS SPROUTS 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!
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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
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20 grape tomatoes, sliced in half
1/2 tub of goat cheese or feta 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.
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!
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