Roasted Brussels Sprouts Salad
This delightful Brussels sprouts dish is a burst of flavor with roasted Brussels sprouts tossed in a tangy balsamic vinaigrette and topped with juicy pomegranate seeds. The roasted sprouts develop a perfect crispy exterior while keeping their tender interior, making for a satisfying and vibrant side dish that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 2 pounds brussels, trimmed and halved
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- ½ teaspoon red pepper flakes
- 1 cup pomegranate seeds
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, chopped
- kosher salt and freshly cracked black pepper to taste
Instructions
- Pre-heat oven to 425 degrees F.
- Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
- Remove from the oven and set aside.
- In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined. Add the roasted Brussels sprouts to the vinaigrette and top with the POM POMS. Toss to combine and serve immediately.
Nutrition
- Calories: 197 kcal
- Carbohydrate Content: 20 g
- Protein Content: 6 g
- Fat Content: 12 g
- Saturated Fat Content: 2 g
- Sodium Content: 56 mg
- Fiber Content: 7 g
- Sugar Content: 8 g
- Unsaturated Fat Content: 10 g
- Serving Size: 1 serving
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