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Roasted-Brussels-Sprouts-Salad

Roasted Brussels Sprouts Salad

Nourishing, flavor-packed and really simple Roasted Brussels Sprouts Salad. The perfect addition to your dinner table.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 mains - 4 sides

Ingredients
  

ROASTED BRUSSELS SPROUTS AND CHICKPEAS:

  • 1 pound or 450 grams of brussels sprouts, halved
  • 1 medium red onion, roughly chopped
  • 1 15 oz can of chickpeas – or 1 ½ cup cooked chickpeas, drained and rinsed
  • 1 Tbsp olive oil
  • ¾ tsp sea salt
  • ½ tsp garlic powder
  • A few thyme sprigs

SALAD:

  • ¼ cup dried cranberries
  • ¼ cup toasted walnuts, finely chopped*
  • Sea salt and pepper to taste

DRESSING:

  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp coconut nectar or maple syrup

Instructions
 

  • ROASTED BRUSSELS SPROUTS:
  • Preheat the oven to 425 °F / 215 °C.
  • Place the chopped brussels sprouts, onion and chickpeas on a baking tray. Add oil, sea salt, garlic powder and thyme sprigs and use your hands (or a big spoon) to mix everything up. Make sure the veggies are well coated, then arrange them in a single layer.
  • Roast in the oven for 20 minutes, stir and roast for another 10 – 15 minutes. Until the vegetables are cooked: tender with beautiful brown edges. Remove thyme sprigs. I like to discard the stems but add the leaves to the salad.
  • DRESSING:
  • Place all the dressing ingredients in a small bowl and whisk until combined.
  • SALAD:
  • Place roasted veggies in a big bowl. Add dried cranberries and toasted walnuts and drizzle with the balsamic dressing. Toss to combine. Taste and add more sea salt or black pepper, if needed.
  • Enjoy!

Notes

*To toast the walnuts, place them on a baking sheet (no oil), in the oven, for 8-10 minutes or until golden. Or you can toast them on a pan over medium heat (again, no oil), just shake the pan a few times so they don’t burn.