Roasted Brussels Sprouts Salad

One of my dearest friends, Nicole, who I love to train and eat with, requested a vegetable side dish that would accompany the ham and pulled pork she was serving at her holiday party.  She asked if I could make some sort of Waldorf style salad that was easy to eat buffet style.   My Roasted Brussels Sprouts Salad with grapes, dried sweetened cranberries and candied walnuts was born out of this request.  Nicole’s husband Mark, requested I toss in crispy bits of pancetta in the future, although he did say this was the best Brussels sprouts he ever had prepared without bacon or pancetta.

I have to admit.  Until now, I thought they were called “brussel” sprouts.  They are called “Brussels” sprouts.  Brussels sprouts are the buds of wild cabbage.  They are nutritious and a good source of fiber.  For more nutritional information on Brussels sprouts, check out this article:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10

Roasted Brussels Sprouts Salad

Servings size: 6-8

Ingredients:

  • 1 ½ pounds of Brussels sprouts (about 5 cups) cut into quarters
  • 3 tablespoons olive oil (for roasting Brussels sprouts)  + ¼ cup olive oil (for dressing)
  • 2 tablespoons Balsamic vinegar
  • 2 teaspoons Dijon mustard
  • juice of 1 lemon
  • 1 teaspoon honey
  • salt and freshly ground black pepper to taste
  • 2 cups red seedless grapes cut into quarters
  • 1 cup dried sweetened cranberries
  • ½ cup candied walnuts (optional)
  • ¼ cup cooked chopped pancetta bits (optional)

Preheat oven to 400F.

Cut Brussels sprouts into quarters and toss in 3 tablespoons of olive oil.  Spread on baking sheet lined with aluminum foil (because I hate scrubbing the pan after).  Sprinkle with salt and freshly ground black pepper.  Bake in oven for 15 minutes.  With a spatula, flip Brussels sprouts to ensure even browning.  Sprinkle with Balsamic vinegar and bake for additional 10 minutes or until lightly brown and tender.

While the Brussels sprouts are cooling, prepare dressing by whisking together ¼ cup of olive oil, Dijon mustard, lemon juice, honey, salt and pepper.

In mixing bowl, toss Brussels sprouts in dressing.  Toss in grapes, cranberries and candied walnuts.   Serve warm or cold.

Cut the Brussels sprouts into quarters and toss in olive oil.
Cut the Brussels sprouts into quarters and toss in olive oil.  Season with salt and pepper.

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