Roasted Brussels Sprout Salad
Serves 410 mins prep15 mins cook
Tossed in a lemon shallot vinaigrette, this roasted brussels sprout salad has both raw and roasted sprouts, parmesan and toasted almonds.
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What you need
Instructions
0 Preheat the oven to 425 degrees F with a sheet pan in the oven. 1 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. 2 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. 3 In a large bowl, combine the raw and roasted brussels sprouts, parmesan, almonds and parsley. Drizzle in the dressing, tossing to combine.View original recipe