Roasted Brussels Sprouts ‘n Apple Salad with Balsamic Drizzle
This recipe is dedicated to my mom, who was a truly fantastic cook (and an avid lover of Brussels sprouts!). But alas, try as I might, I never appreciated these amazing sprouts until I was all grown up. If you are a Brussels sprouts naysayer, I am hoping this simple to make salad will awaken your taste buds and turn you into a convert.
Servings: 4
Ingredients
Salad
- 1 pound Brussels sprouts washed, trimmed and halved lengthwise
- 2 teaspoons olive oil or use an oil mister like the “Misto”
- Salt and pepper to taste
- 4 cups lettuce leaves butter and red leaf lettuces would look very pretty!
- 1 red apple cored and cut into thin slices
- 2 tablespoons tart dried cherries I like Eden’s apple juice-sweetened
- 1/4 cup goat cheese crumbled (optional)
- 1 tablespoon fresh thyme leaves for garnish about 4 sprigs
Instructions
- Prepare Balsamic Vinaigrette. (either before or while Brussels sprouts are roasting)
- Preheat oven to 400 degrees F. Place prepared Brussels sprouts on a baking sheet; toss with olive oil, salt and pepper.
- Roast for about 15 minutes, turning about every 5 minutes to prevent sticking and burning. Brussels sprouts are roasted when softened and lightly caramelized all over. Be careful not to over-roast. Set aside.
- Arrange lettuce leaves, warm Brussels sprouts, (including the separated crunchy leaves) apple slices, dried cherries and goat cheese (if using) on a serving plate.
- Garnish with fresh thyme leaves. Drizzle with Balsamic Vinaigrette.
Notes
Make Ahead and Storage Tips: vinaigrette may be made up to 3 days ahead. Store covered in the refrigerator. Whisk prior to using. Salad is best enjoyed the same day.