What is one to do when the weather is warm and salads are on the brain? Make a roasted Brussels sprouts salad of course. It is loaded flavor. Shallots and their mild oniony flavor pair nicely with the roasted sprouts. A simple vinaigrette coats the veggies with a sharp tanginess. The end result: flavor, flavor, flavor.
When people tell me they don’t like Brussels sprouts, I always suggest roasting them. The roasting process brings out a nuttiness to the sprouts along with a bit of sweetness. Plus, that sharp, cabbage flavor tends to mellow out when roasting. Yum, yum.
1 lb. Brussels sprouts, quartered: loaded with vitamin C for an antioxidant punch;
½ – 1 large shallot, sliced: contains organosulfur compounds that can be antibacterial, antifungal, and antiviral;
½ cup olive oil + 1-2 tsp: loads of monounsaturated fats to keep bellies full longer;
¼ cup apple cider vinegar: may help improve insulin sensitivity;
½ tsp mustard (whole grain or Dijon work best): mustard seeds are rich in antioxidants;
Black Pepper: contains piperine which has antioxidants
Natural Salt: rich in various minerals;
Preheat oven to 475 degrees. Meanwhile, toss Brussels sprouts in 1-2 teaspoons olive oil and salt.
Place on baking sheet in a single layer making sure to leave enough space for air to circulate between sprouts. Roast for 15-20 minutes or until outer leaves begin to crisp up. Remove from oven and let cool. Whisk remaining olive oil, apple cider vinegar, mustard, salt, and pepper.
Add cooled Brussels sprouts and shallots and give it a stir.
Refrigerate for at least 30 minutes, but up to a day for flavors to combine.