I really like Brussels sprouts when they’ve been roasted to the point of being crispy on the outside, but lately I’ve been shredding the roasted veggie and turning it into a salad. It never fails to please and I like how versatile the salad is.
Lately, I have been adding shredded Parmesan cheese and prosciutto to this salad, but the recipe below includes pomegranate, almond slivers and goat cheese. These items are all optional – you could use cranberries in lieu of pomegranate for example. The entire process takes about 1 hour because you have to let the vegetables cool after roasting them.
- 12 medium to large sized brussels sprouts
- Olive oil & balsamic vinegar
- Salt & thyme
- Goat cheese (optional)
- Pomegranate (optional)
- Almond slivers (optional)
– Preheat the oven to 400 degrees
– Prep and clean the vegetables by cutting the stem, removing any old or bad outer leaves, cutting the sprout in half and place in bowl with cold water.
– Drain the water and add enough olive oil to coat the sprouts along with 2-3 healthy pinches of salt and thyme; mix with your hands until the sprouts are thoroughly coated.
– Place on a baking sheet faced down and drizzle a little extra oil and leave in the oven for 20 minutes
– Remove the baking sheet out and flip the sprouts over (they should be cooked on both sides) drizzle a little balsamic over each vegetable, turn off the oven and place back in the oven for 5-10 minutes to let the balsamic marinade in the heat.
– Let the vegetables cool. I put them in a bowl and into the refrigerator for 15-20 minutes then once cooled, take them out and shred them with a knife and add to the salad bowl.
– Add your optional items (I like adding something with color to make the plate pop) and then toss together. Taste the salad to see if it needs more salt.
Serving tip: Just prior to serving I drizzle more olive oil and balsamic over the top of the salad.