Roasted Brussels Sprout Salad
Serves 4
10 mins prep
15 mins cook
25 mins total
Tossed in a lemon shallot vinaigrette, this roasted brussels sprout salad has both raw and roasted sprouts, parmesan and toasted almonds.
For brussels sprouts
For viniagrette
For salad
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Preheat the oven to 425 degrees F with a sheet pan in the oven.
In a large bowl, toss half the shredded brussels sprouts with 1 tablespoon olive oil, red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper. Spread them across the hot pan. Roast for 15-20 minutes, stirring halfway through roasting. The sprouts should be lightly browned and crispy at the edges.
To make the vinaigrette, whisk the garlic, shallots, mustard, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, lemon juice, red wine vinegar and olive oil in a small bowl.
In a large bowl, combine the raw and roasted brussels sprouts, parmesan, almonds and parsley. Drizzle in the dressing, tossing to combine.
