Borrowed from ‘Modern Potluck’, by Kristin Donnelly, not only do we love our sprouts, but this salad presents itself as a perfect addition to any Christmas-y meal (Thanksgiving too!) – enjoy!

Roasted and Raw Brussels Sprouts Salad

2 lbs. Brussels sprouts

1/2 c. good olive oil

kosher salt and freshly ground pepper

2 oz. + (1/2 c. or so) freshly grated pecorino-romano or Parmesan

arils from 1 large pomegranate (or substitute a diced apple or pear)

3 T. + freshly squeezed lemon juice

1 t. EACH Dijon AND honey

1/4 c. fresh parsley, chopped

Preheat the oven to 425 and line a large baking sheet with parchment.  Trim, and then half (or quarter, depends on size), about 3 quarters of the Brussels sprouts, toss them in about 3 tablespoons of the olive oil and spread them out evenly on the baking sheet.  Season with some salt and pepper and bake for about 30 minutes until they are tender and some of the leaves are browned.  Set aside to cool to warm.

Halve and thinly slice, crosswise, the remaining sprouts (so that they appear to be shredded), put them into a large bowl and then add in the warm roasted sprouts.  In a small container, add the remaining olive oil, lemon juice, Dijon and honey and then give the sealed container a good shake – this is your ‘dressing’.  Sprinkle on the cheese, toss in the arils, and then drizzle on the dressing.  Taste for seasonings, sprinkle on the parsley and serve as you wish!

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