Roasted And Raw Brussels Sprouts Salad Recipes

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ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Provided by JAQATAC

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 1h

Yield 6

Number Of Ingredients 4

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  • Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g

ROASTED AND RAW BRUSSELS SPROUTS SALAD



Roasted and Raw Brussels Sprouts Salad image

If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.

Provided by Susan Spungen

Categories     dinner, lunch, weeknight, salads and dressings, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound or 2 (9-ounce) containers brussels sprouts
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1 small shallot, halved
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Black pepper
5 tablespoons extra-virgin olive oil
1 1/2 ounces Pecorino Sardo, or other sharp sheep's milk cheese, shaved with a vegetable peeler (about 1 scant cup)
1/3 cup whole raw almonds, roughly chopped

Steps:

  • Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
  • Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
  • Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
  • Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
  • Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

MEDITERRANEAN-STYLE ROASTED BRUSSELS SPROUTS SALAD



Mediterranean-Style Roasted Brussels Sprouts Salad image

This salad combines hearty, perfectly caramelized brussels sprouts with baby greens like spinach and baby arugula, shallots, and salty feta. We add a festive twist with cranberries and toasted almonds. And, you'll love the honey lemon vinaigrette! Be sure to check out the notes for more tips.

Provided by The Mediterranean Dish

Categories     Salad

Time 40m

Number Of Ingredients 14

2 lb/907 g brussels sprouts, well-cleaned, trimmed, and halved
Salt
Private Reserve extra virgin olive oil
6 oz/170 g baby spinach
4 oz/113 g baby arugula
2 shallots, halved and thinly sliced
Big handful dried cranberries
1/2 cup/69 g blanched almonds or walnut halves, toasted
Crumbled feta cheese, to your liking
1/4 cup/ 59 ml Private Reserve Greek extra virgin olive oil
1/4 cup/ 59 ml fresh lemon juice
2 tbsp quality honey
1 tsp Dijon Mustard
Salt and pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Place brussels sprouts in a large mixing bowl. Drizzle generously with extra virgin olive oil and season with salt. Toss to combine. Spread brussels sprouts on a large baking sheet. Roast in heated oven for 25 to 30 minutes until crispy on the outside and tender on the inside (check half-way through and give the brussels sprouts a quick stir so the other side has a chance to get some color.)
  • While brussles sprouts are roasting, add the spinach, arugula, shallots, cranberries and almonds to large mixing bowl. Once ready, add the roasted brussels sprouts in.
  • In a small bowl, whisk together the vinaigrette ingredients. Pour the vinaigrette on the salad (start with less if you're not sure you need it all.) Toss to combine. Then add in crumbled feta and give it another gentle toss.
  • Transfer the salad to a large serving platter. Add another sprinkle of feta, almonds or cranberries if you like. Enjoy!

Nutrition Facts : Calories 215 calories, Sugar 12.5 g, Sodium 445.4 mg, Fat 12.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 6.8 g, Protein 6.3 g, Cholesterol 0 mg

ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY



Roasted Brussels Sprouts Salad Recipe by Tasty image

Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they're perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you'll want to make a big batch of for later.

Provided by Tiffany Lo

Categories     Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 lb brussels sprouts
salt, to taste
pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
¼ cup greek yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dijon mustard
1 clove garlic, minced
salt, to taste
pepper, to taste
½ lb mixed greens
⅓ cup carrot, shredded
⅓ cup almond, sliced
⅓ cup dried cranberry
⅓ cup shredded parmesan cheese

Steps:

  • Cut the stems off the brussels sprouts, then cut into quarters.
  • Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
  • Lightly grease the baking sheet with oil and spread evenly.
  • Bake for 20-25 minutes at 400°F (200°C).
  • For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
  • In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
  • Pour dressing over the salad and mix well.
  • Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams

ROASTED CAULIFLOWER AND BRUSSELS SPROUTS



Roasted Cauliflower and Brussels Sprouts image

This veggie-packed dish features roasted cauliflower, crispy brussels sprouts leaves, and blistered green beans. The roasted lemon and garlic dressing ties it all together. A delicious side salad, or add protein and enjoy as a main dish.

Provided by Bri

Categories     Main Course     Salad     Side Dish

Time 50m

Number Of Ingredients 17

1 (2 lb/910g) head of cauliflower, cut into florets
3 cloves garlic ((with the skin on))
2 tablespoons extra virgin olive oil, divided
1/2 tsp fine sea salt, divided
2 lemons, halved
1/2 lb brussels sprouts ((about 10 large))
3 tablespoons pine nuts
1 tablespoon extra virgin olive oil
1/2 lb fresh green beans, trimmed
1 clove garlic, minced
*Roasted lemons and garlic ((from Oven Roasted Veggies above))
2 tablespoons extra virgin olive oil
1 teaspoon honey ((or maple syrup))
2 tablespoons capers
1/4 teaspoon red pepper flakes
1/4 teaspoon fine sea salt
Black pepper ((to taste))

Steps:

  • Preheat: Put the racks in the upper- and lower-thirds of the oven and preheat to 400°F (200°C).

Nutrition Facts : Calories 331 kcal, Carbohydrate 29 g, Protein 9 g, Fat 24 g, SaturatedFat 3 g, Sodium 637 mg, Fiber 10 g, Sugar 11 g, UnsaturatedFat 19 g, ServingSize 1 serving

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