Spring is here! Spring is here! Who else wants to shout this from the rooftops? Sorry, I’m just so excited that warm(er) weather is finally here and the snow has finally melted!
I am always open to trying new veggies and if I am not a big fan on my first try, I go back and try it a different way. This has not always been the case. Brussel sprouts have never been my favourite vegetable. My sister and I used to hide them in our pockets at dinner so we wouldn’t have to eat them… and I’m convinced she still does this when my mom throws them on her plate at holiday dinners.
If you hate brussel sprouts but are willing to give them another try, make this salad. Roasted brussel sprouts are very tasty (this coming from a former brussel sprout hater). This salad can be enjoyed warm or cold. It is a refreshing spring salad that would be a fantastic accompaniment to a vegan sausage or burger.
Brussel Sprout Salad
- 20 brussel sprouts
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- salt and pepper
- 2 tbsp golden raisins
- 2 tbsp sunflower seeds
- 1 medium size carrot, shredded
- 1 tbsp dijon mustard
- 1 1/2 tbsp apple cider vinegar
- 1/2 tbsp olive oil
1) Preheat over to 350F.
2) Cut off the stems of the brussel sprouts. Remove and throw out the outer layers. In a medium size bowl, add brussel sprouts, sesame oil, olive oil, salt and pepper (about 1/4 tsp each). Toss.
3) Line a baking tray with aluminum foil. Pour brussel sprouts onto pan and spread out evenly. Bake in oven for 15-20 minutes, turning once. They should look toasted and crispy on the outside when you remove from oven. Let cool on baking tray (20 minutes).
4) Chop brussel sprouts into small pieces. Add brussel sprouts, raisins, sunflower seeds, and shredded carrot to a bowl.
5) In a separate bowl, combine mustard, apple cider vinegar, and olive oil. Whisk until combined. Pour over brussel sprout mixture and toss.
6) Cover and let chill in refrigerator for at least 30 minutes.