Roasted Brussels Sprouts Salad
Known facts about Brussels Sprouts
Sprouts contain high levels of vitamins A and C, folic acid and dietary fiber, and can help protect against colon and stomach cancer. An 80g serving of sprouts contains four times more vitamin C than an orange, and a cup of cooked Brussels sprouts contains only about 60 calories.
There are more than 9,000 ways to cook a sprout. Some examples: Dijon-braised, balsamic-roasted, cherry-glazed, sweet and sour … and Brussels-sprout-with-grapes bake.
The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re getting old.
Overcooking sprouts makes them smell like rotten eggs due to the high levels of sulforaphane they contain. On the other hand, roasted, sautéed or grilled sprouts can taste sweet and nutty – and delicious.
INGREDIENTS
BRUSSELS SPROUTS
1 pound Brussels sprouts
Salt, to taste
Pepper, to taste
1 teaspoon garlic powder
2 tablespoon olive oil
CREAMY BALSAMIC VINAIGRETTE
¼ cup plain Greek yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon Dijon mustard
1 garlic clove, minced
Salt, to taste
Pepper, to taste
SALAD
½ pound mixed greens
⅓ cup shredded carrots
⅓ cup sliced almonds
⅓ cup dried cranberries
⅓ cup shredded Parmesan
PREPARATION
1. Cut the stems off the Brussels sprouts, then cut into quarters.
2. Put the Brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
3. Lightly grease the baking sheet with oil and spread evenly.
4. Bake for 20-25 minutes at 400°F/200°C.
5. For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
6. In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded Parmesan, and the roasted Brussels sprouts.
7. Pour dressing over the salad and mix well.
Serves 3-4
