Charred Brussel Sprouts with Lemon Dijon Vinaigrette

Eating veggies at any meal is always a good thing. People are always asking me for a new salad recipe that is ‘healthy.’ This recipe is VERY simple, but it is tasty and is not your everyday salad. I think people tend to get bored with the same basic salad recipes. Let’s consider a new cooking method for your greens – roasting.

 

 

 

 

 

Roasting or charring your greens is a great way to incorporate a new flavor dimension into your everyday salad. I don’t have a grill, so I roast a lot of things in the oven. The key to roasting this salad is high heat for a short period of time. You want the edges of the leaves to get crispy. You don’t want to steam the leaves or you will have a limp, wilted leaf :(.

Don’t over crowd your roasting pan with too many leaves or they won’t have room to breath. Also, when they are charred to your desired level, take them out of the oven and allow them too cool with enough breathing room. This is help to keep a bite to your brussel sprout leaves.

 

 

 

 

 

I made about four servings of salad for myself with this recipe. I dressed the entire batch with the avocados and dressing and then portioned it out to have on hand for a few days of lunches. The brussel sprout leaves I thought still tasted great even on the last day. Maybe even better!

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Salad Ingredients:
16oz Brussel Sprouts
2 avocados
1/2 cup Pecans, lightly toasted

Dressing:
4T EVOO
2T Water
1/4tsp Pepper
1T of your favorite Dijon Mustard
2T Fresh Lemon Juice

Directions:
1. Shred all of the brussel sprouts. I cut the ends off and split the leaves off. If that is too much work, just cut each brussel sprout in the several sections and pull the leaves apart to have as many single layers as possible.
2. Roast at 350f for 15min. I did not add any oil or seasoning to the leaves.
3. While the brussel sprouts are roasting, whisk all of the dressing ingredients together to form an emulsion of the oil and vinegar. Also, cut open your avocados and cut into chunks or slices.
4. Take the brussel sprouts out of the oven and transfer to another pan that is not hot. Be sure allow enough room for the leaves to cool without steaming.
5. Once your leaves have cooled, toss the brussel sprouts, dressing and avocados together.

Serving Suggestions:

If you are looking for a more substantial meal, add a protein. Chicken, shrimp, or even turkey would work with this dish. If you need even more flavor squeeze fresh lemon on top of your salad or add a pinch of crushed red pepper to your dressing.

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