This roasted brussel sprout salad is great on a buffet or as a side dish. It features fresh winter brussel sprouts that take on a more mellow flavor from roasting in the oven. They are tossed in a classic french dressing and paired with chick-peas (garbanzo beans), red bell pepper, shallots, pomegranate arils, thyme and crispy bacon. It’s a wonderful combination of textures, sweet, savory and salty flavors.
Did you know brussel sprouts contain a potential cancer fighting property?
Brussel sprouts contain a phytochemical or anticancer property called sulforaphane. Brussel sprouts also contain many vitamins such as vitamin C, K, B and folic acid.
So, maybe mom was right all those years ago, when she said “Eat your brussel sprouts! They’re good for you.” Well, now they can be delicious too.
I serve this roasted brussel sprout salad cold and as a side dish. It pairs well with protein seasoned simply with salt, pepper and lemon. I particularly enjoyed it with a healthy fillet of grilled sockeye salmon as pictured here. I also like to add in fresh pomegranate arils for added color, crunch and a sweet tart flavor. To make things easy, you can buy fresh pomegranate arils in the refrigerated section of your grocer.
Give this recipe a try and let me know how you like it. And if you’ve been a little hesitant about trying brussel sprouts again, hopefully, this salad will change your mind.
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This roasted brussel sprout salad is great on a buffet or as a side dish. It is paired with a classic fench dressing and is a wonderful combination of sweet, savory and salty flavors.
- 1 1/2-2 lbs brussel sprouts
- 3-4 tbsp extra virgin olive oil
- 1 pinch sea salt and freshly ground pepper
- 1/2 cup cooked bacon diced
- 1 red bell pepper diced
- 1/4 cup pomegranate airls
- 1 cup chickpeas (garbanzo beans) rinsed
- 1/4 cup shallot diced
- 1 1/2 tbsp fresh thyme
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 6 tbsp pure extra virgin olive oil
- 1 tsp sea salt
- 1 pinch fresh ground pepper
Preheat the oven to 400 F. Clean the brussel sprouts and cut them in half or quarters. Toss the brussel sprouts in 3 - 4 tbsp of extra virgin olive oil and place onto a large baking sheet. Season with a pinch of sea salt and ground pepper. Roast in the oven for 25 minutes in the oven. Then, turn the sprouts and reduce the heat to 375 F. Roast for another 20 - 30 minutes or until the sprouts are fork tender. Remove from the oven and allow them to cool completely.
Once the sprouts have cooled toss them in a large bowl with the other salad ingredients. Toss the salad in a desired amount of french dressing. It should be well coated, but not wet. Store any remaining dressing in the fridge up to 3 days.
The dressing makes approximately 1/2 cup.
You can find fresh pomegranate arils in the refrigerated section of your produce department ~ like these from Pom Wonderful