Roasted Brussels Sprouts Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 people
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Calories
197 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Brussels Sprouts Salad
Description
Roasted Brussels Sprouts Salad showcases Brussels sprouts that have been halved and roasted at a high temperature until tender inside with crispy, browned edges. The roasting process enhances their natural sweetness and adds a slight charred flavor.
The salad is finished with a vinaigrette made from olive oil, balsamic vinegar, freshly chopped garlic, salt, and freshly cracked black pepper, which provides a tangy and savory complement. The addition of fresh pomegranate arils adds a burst of tart sweetness and a contrasting crunchy texture that contrasts with the tender roasted sprouts.
This salad can be served immediately as a warm side dish alongside roasted meats or enjoyed on its own as a light vegetarian option. The ingredients offer a balance of bitter roasted greens, sweet and tart fruit, and a flavorful, garlicky dressing.
Buying pomegranate arils pre-packaged simplifies preparation. The recipe is relatively quick to make, which is convenient for weeknight meals or entertaining.
Ingredients
For the Brussels Sprouts
- 2 pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- ½ teaspoon red pepper flakes
- 1 cup pomegranate arils POM POMS Fresh brand
For the vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic chopped
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, 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.
Notes
- Using pre-packaged pomegranate arils can save preparation time.
- Serve the salad immediately to retain the crispness of the roasted Brussels sprouts and freshness of the pomegranate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 56mg | 2% |
| Potassium | 666mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 132mg | 147% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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