We are always getting requests for roasted brussels sprouts. So, we are constantly thinking of new ways to serve them! Brussels are so easy to work into your meal, whether they are part of a main dish or a salad. People usually can’t get enough of the buttery, peppery taste of caramelized, oven-roasted brussels sprouts. We love a good, hearty salad that’s full of texture in my house. So, it is only natural that we would take a big ol’ bowl full of roasted brussels, toss them with a few of our favorite salad mix ins, and create a salad we all enjoy!
You can save time by buying brussels already shaved (they are available at most stores) but full disclosure, sometimes they shrivel up more than freshly cut ones.
Printroasted brussels sprouts salad with honey mustard dressing
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Category: salads
- Method: roasting
- Cuisine: American
Ingredients
Salad
- 2 12-oz bags shaved brussels sprouts (approx 8 cups)
- 1 cup freshly shaved sharp white cheddar cheese
- ½ cup red onion
- ½ cup golden raisins
- ¼ cup pine nuts
- 2 tablespoons olive oil
- ½ cup pomegranate arils
Dressing
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons honey
Instructions
Salad
- Preheat oven to 425 degrees.
- Line a jelly roll pan with foil and spread brussels sprouts on pan in a single layer. Drizzle 2 T olive oil evenly over them. Roast in oven for 15-20 minutes, until the ones on the edges are slightly charred and starting to caramelize. Cool.
- Place brussels sprouts in large serving bowl. Add onion, cheese, raisins and pine nuts. Toss with dressing. Garnish with pomegranate arils.
Dressing
- Combine ingredients in container with fitted lid, and shake well to emulsify
with love,
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