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Roasted Brussels Sprouts Salad

Roasted Brussels Sprouts Salad

from whatsgabycooking.com
35 min
6 servings
197 kcal per serving

Crispy Roasted Brussels Sprouts Salad with balsamic vinaigrette and pomegranate. The perfect healthy and festive side dish for holidays and weeknights.

Ingredients

  • brussels sprouts

    trimmed and halved

    2 lb
  • olive oil
    2 tbsp
  • kosher salt and freshly cracked black pepper
  • red pepper flakes
    ½ tsp
  • pomegranate arils
    1 c
  • olive oil
    3 tbsp
  • balsamic vinegar
    2 tbsp
  • garlic

    chopped

    2 cloves
  • kosher salt and freshly cracked black pepper to taste

Directions

  1. 1

    Preheat the oven to 425 degrees F.

  2. 2

    Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes. Toss to coat and arrange cut side down.

  3. 3

    Roast for 25 to 30 minutes until tender and the edges are crispy. Remove from the oven and set aside.

  4. 4

    In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.

  5. 5

    Add the warm roasted Brussels sprouts to the vinaigrette and toss to combine. Top with pomegranate arils and serve warm.

About this Recipe

The Ultimate Crispy Roasted Brussels Sprouts Salad

Searching for a side dish that's both incredibly flavorful and wonderfully healthy? Look no further than this Roasted Brussels Sprouts Salad! Forget everything you thought you knew about Brussels sprouts. When roasted to perfection, these little green gems transform into tender-crisp delights with beautifully caramelized edges. This recipe takes those irresistible crispy Brussels sprouts and elevates them into a show-stopping salad, perfect for any occasion.

What makes this particular Brussels sprout salad truly special is the harmonious blend of textures and tastes. We start by roasting the halved sprouts with olive oil, salt, pepper, and a touch of red pepper flakes for a subtle warmth. The magic happens next: a vibrant homemade balsamic vinaigrette, featuring fresh garlic, coats the roasted sprouts. Then, a generous scattering of ruby-red pomegranate arils adds a burst of sweet-tart flavor and a delightful crunch, making every bite an exciting experience. The contrast between the earthy sprouts, tangy vinaigrette, and burst of juicy pomegranate is truly unforgettable.

This healthy side dish is incredibly versatile and easy to prepare. With just 10 minutes of prep and 25 minutes of cooking, you can have this stunning dish ready in under 40 minutes! It's elegant enough for your holiday table, adding a pop of color and freshness, yet simple enough to whip up for a quick and healthy weeknight meal.

Tips for Perfect Roasted Brussels Sprouts

  • Don't Overcrowd the Pan: For truly crispy sprouts, ensure they have enough space on the baking sheet. Roasting in a single layer allows air to circulate, promoting caramelization.
  • High Heat is Key: Roasting at a higher temperature (usually 400-425°F or 200-220°C) helps achieve those coveted crispy edges without making the insides mushy.

Serving Suggestions & Variations

  • Elevate Your Meal: Enjoy this Brussels sprout salad alongside roasted chicken, grilled salmon, or a hearty steak. For a vegetarian main, toss it with quinoa or farro.
  • Add More Texture: Sprinkle with toasted nuts like pecans or walnuts, or add some crunchy croutons.
  • Cheesy Goodness: Crumbled feta or goat cheese adds a delightful tang and creaminess.
  • Citrus Burst: A squeeze of fresh orange or lemon juice just before serving can brighten all the flavors.

This easy Roasted Brussels Sprouts Salad with balsamic vinaigrette and pomegranate is sure to become a new favorite in your recipe repertoire!

Frequently Asked Questions