Roasted Brussels Sprouts Salad

Roasted Brussels Sprouts Salad, or as I like to call it, the ultimate flavor fiesta for your tastebuds is ready to steal the culinary spotlight at your next dinner party or get together! This dish pairs perfectly with any main course or stands on its own as a delightful vegetarian main, you’ll legit be spooning seconds before you know it. Brussels sprouts cooked to caramelized perfection, tossed in a tangy dressing, and adorned with the subtle crunch of nuts will get even the fussiest eaters craving for more. Here’s why you will absolutely drool over it – the mix of flavors and textures in this dish is finger-licking fabulous!

Roasting brussels sprouts transforms them from a humble veggie to a gourmet delight, giving them a sweet, complex, and caramelized flavor. Trust me, you can’t beat this epic combo of roasted sprouts and crunchy nuts in a tangy dressing. So easy-peasy to whip up, you’ll wonder how you ever lived without this recipe.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6 servings
• Yield: 6 servings

So strap on that apron, and let’s cook up some magic, shall we? Brace yourself for the delish that’s to follow!

Ingredients & Equipment You’ll Need

• 1 �� lbs Brussels sprouts
• 2 tablespoons olive oil
• Salt and Pepper
• 1/4 cup Balsamic Vinegar
• �� cup chopped nuts (your choice)

As for equipment, a good quality oven, a baking sheet and a mixing bowl will serve you well.

The tangy balsamic vinegar balances the rich flavors of roasted sprouts. Chopped nuts add a delightful crunch and texture making each bite flavorful and satisfying. Feel free to switch nuts with seeds for a fun variation.

How To Make Roasted Brussels Sprouts Salad

1. Preheat the oven to 400��F (200��C). Halve the Brussels sprouts. Transfer them to a baking dish with olive oil, salt, and pepper. Toss until sprouts are evenly coated.
2. Spread out Brussels sprouts on a baking sheet. Shields up! Roast in the preheated oven for about 20 minutes, or until crispy on the outside and tender inside. Shake ’em up halfway through roasting for even browning.
3. While those babies are getting roasted, whisk your balsamic vinegar in a bowl for the dressing. Keep aside.
4. Once roasted sprouts are ready, transfer them to the mixing bowl. Drizzle over the dressing and give it a good toss.
5. Sprinkle with chopped nuts, and boom! Your Roasted Brussels Sprouts Salad is ready to make you the hero of your next dinner party!

Tips For The Best Results

• Don’t overcook ��� slightly crispy Brussels sprouts give the best flavor.
• Choose your nuts wisely ��� Some like it walnuts, some like it almonds. Your choice of nuts can really enhance the taste.

Storage Tips

• Store in an airtight container in the fridge; reheats well.
• Avoid nuts till the very end if planning on storage. No one likes soggy nuts!

Frequently Asked Questions

Q: Can I use frozen Brussels sprouts?

A: Absolutely! Just make sure to thaw and pat dry before cooking.

Q: I’m not a fan of balsamic vinegar – can I substitute with something else?

A: You bet, honey works just as well and gives a nice, sweet flavor!

Nutritional Facts of Roasted Brussels Sprouts Salad

Per serving: 82 calories; protein 2.8g; carbohydrates 12.3g; fat 3.2g; sodium 48mg.

In the culinary world, it’s all about making flavors dance on the tongue, and my peeps, this Roasted Brussels Sprouts Salad is a full-on disco of delectable dimensions! I’m absolutely infatuated with this recipe and I hope you will be too. This queen of salads complements any dish you serve it with and frankly, it doesn’t need any accompaniments to shine. So there ya have it, folks, a recipe that’ll kick up your cooking game a notch or three!