Crispy Brussel Sprout Salad
I don't know about you but my favorite thing about roasting brussel sprouts is picking out those little leaves that peel off and get super crispy crunchy in the oven, I could eat a whole bowl of them, so why not make them like that?!?!
The sweet pop of those pomegranate seeds and salty bite of feta will make a perfect crispy crunchy summer or even fall salad you'll never get tired of.
Here's what you need to serve 4-5
Ingredients:
- 2 lbs of brussel sprouts
- Olive oil (I like to use a spray/spritzer but this will work just fine with without)
- Seeds from about 1/2 of a pomegranate
- 2 tbsp toasted pepitas
- Crumbled feta cheese
- Salt and peppa
- Balsamic vinegar (if you happen to have a sweet balsamic, I love using a vanilla fig balsamic on this salad from Gourmet Blends)
Preheat your oven to 350
Start by cutting the stem ends off the bottom of the b-sprouts and start peeling layer by layer off. You'll only be able to get so far before the core of the sprout gets so small, I always save those in a bag and roast them later, I don't like to waste any food! Pile up the leaves evenly on two baking sheets until you've peeled all your sprouts.
Grab your olive oil. If you're using a spray, spray all your b-sprouts generously and massage with your fingers to make sure everything is coated. If you're using a table olive oil, drizzle about a tablespoon's worth on each sheet of b-sprout leaves and massage all the leaves to make sure they're fully coated. Then sprinkle about 1 tablespoon of pepitas onto each baking sheet as well as salt and pepper to taste and pop the baking sheets in the oven.
Bake the b-sprouts for about 6 minutes give them a turn and bake for about 2-3 more minutes. While those b-sprouts are crisping in the oven, bust open the pomegranate and extract the seeds from approximately 1/2 the fruit.
Once your b-sprouts are done, they should be browned and dark on the edges like so...
Put all of your crispy leaves in a bowl and sprinkle the pomegranate seeds and crumbled feta on top. Drizzle the desired amount of balsamic vinegar on top and voila!
Guarantee as soon as it's gone you'll want to make more :)
Ingredients:
- 2 lbs of brussel sprouts
- Olive oil (I like to use a spray/spritzer but this will work just fine with without)
- Seeds from about 1/2 of a pomegranate
- 2 tbsp toasted pepitas
- Crumbled feta cheese
- Salt and peppa
- Balsamic vinegar (if you happen to have a sweet balsamic, I love using a vanilla fig balsamic on this salad from Gourmet Blends)
Instructions:
- Preheat your oven to 350
- Cut the stem ends off the bottom of the b-sprouts and start peeling layer by layer off.
- Pile up the leaves and spread them evenly on two baking sheets until you've peeled all your sprouts.
- Grab your olive oil. If you're using a spray, spray all your b-sprouts generously and massage with your fingers to make sure everything is coated. If you're using a table olive oil, drizzle about a tablespoon's worth on each sheet of b-sprout leaves and massage all the leaves to make sure they're fully coated. Then sprinkle about 1 tablespoon of pepitas onto each baking sheet as well as salt and pepper to taste and pop the baking sheets in the oven.
Bake the b-sprouts for about 6 minutes give them a turn and bake for about 2-3 more minutes.
While those b-sprouts are crisping in the oven, cut open a pomegranate and extract seeds from approximately 1/2 the fruit.
Put all of your crispy leaves in a bowl and sprinkle the pomegranate seeds and crumbled feta on top. Drizzle the desired amount of balsamic vinegar on top and savor!
