Description
A warm roasted Brussels sprouts salad with caramelized edges, sweet roasted vegetables, crunchy toasted walnuts, and a bright lemon dressing. This comforting salad is flavorful, balanced, and perfect as a hearty side or light meal.
Ingredients
Units
Scale
- 400 g Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 small sweet potato, diced
- 1/4 cup walnuts, toasted
- 1/4 cup shaved parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 200°C.
- Place halved Brussels sprouts and diced sweet potatoes in a large bowl.
- Drizzle with olive oil and season with salt and black pepper.
- Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking tray.
- Roast for about 25 minutes until tender and caramelized.
- Toast the walnuts in a dry skillet for a few minutes until fragrant.
- In a small bowl whisk together lemon juice, Dijon mustard, and honey to make the dressing.
- Place the warm roasted vegetables in a serving bowl.
- Toss with dressing, toasted walnuts, and shaved parmesan, then serve warm.
Notes
- Spread the vegetables in a single layer so they roast instead of steam.
- Toast walnuts briefly to enhance their flavor and crunch.
- Add dressing while the vegetables are still warm so it coats evenly.
- Fresh lemon juice provides the brightest flavor for the dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg