Wednesday, October 7, 2015

Roasted Brussels Sprouts Salad with Mustard Vinaigrette

 Roasted Brussels sprouts are one of my favorite vegetables. The nutty flavor and crisp texture of the sprouts is great on its own, but when tossed with this mustard vinaigrette, the flavor is over the top. The sweet apples and peanuts and the salty Parmigiano cheese that are added to the sprouts make this a side dish that satisfies all taste buds. If you weren't sure about Brussels sprouts before, try this and let me know if you change your mind!


1. Preheat oven to 425 degrees. Place Brussels sprouts and onion on a baking sheet in a single layer. Drizzle with olive oil, season with salt and pepper and bake for 35-40 minutes, stirring halfway through. 



2. Meanwhile, combine vinaigrette ingredients in a small bowl. 

3. Place the warm roasted Brussels sprouts and onion in a large mixing bowl, drizzle the dressing over and toss to combine. 
 4. Add peanuts and apples and toss gently. 

5. Garnish each serving with Parmigiano.


 Roasted Brussels Sprouts Salad with Mustard Vinaigrette
Serves 6

All you need:
1-1/2 pounds Brussels sprouts, trimmed and halved 
1 red onion, diced 
2 tablespoons olive oil
Salt and pepper, to taste 

Vinaigrette
3 tablespoons olive oil
2 teaspoons whole grain mustard 
2 teaspoons white wine vinegar
1 teaspoon honey
Salt and pepper, to taste

1/4 cup honey roasted peanuts
1 small Honeycrisp apple, diced
Freshly shaved Parmigiano-Reggiano cheese, for garnish

All you do:
1. Preheat oven to 425 degrees. Place Brussels sprouts and onion on a baking sheet in a single layer. Drizzle with olive oil, season with salt and pepper and bake for 35-40 minutes, stirring halfway through. 
2. Meanwhile, combine vinaigrette ingredients in a small bowl. 
3. Place the warm roasted Brussels sprouts and onion in a large mixing bowl, drizzle the dressing over and toss to combine. 
4. Add peanuts and apples and toss gently. 
5. Garnish each serving with Parmigiano. 


 

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