Roasted Brussels sprouts salad
This roasted brussels sprouts salad with sweet and spicy vinaigrette is perfect for Thanksgiving night or Christmas dinner. It is colorful and delicious, and it's the perfect side dish; you can serve it warm or at room temperature.
6 servings
Calories: 115kcal
Ingredients
- 2 lb Brussels sprouts cleaned and halved 900 g.
- 2 tablespoons neutral tasting oil
- 1/2 cup pomegranate seeds
- 1/4 cup pine nuts
Dressing
- 6 tablespoons of good olive oil
- 2 tablespoons agave syrup
- 2 tablespoons white wine vinegar or rice vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- black pepper to taste
Instructions
- In a large skillet, over medium-high heat add the two tablespoons of oil. When hot, add the Brussels sprouts and leave until browned. I like them to be almost burnt.
- In a bowl, meanwhile, the Brussel sprouts are roasting, mix all vinaigrette ingredients and test. Adjust seasoning if necessary.
- When the sprouts are done, transfer to a large platter, add the vinaigrette and finish with the pine nuts and pomegranate seeds.
Nutrition
Serving: 1serving | Calories: 115kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 416mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.4mg