Description
A quick and flavorful warm salad featuring roasted Brussels sprouts and a zesty whole-grain mustard dressing, perfect for any meal.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup toasted pine nuts or walnuts
- 1/2 cup grated Parmesan cheese
- Dried cranberries or raisins, for garnish (optional)
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil (for the dressing)
Instructions
- Preheat your oven to 425°F (220°C). Place halved Brussels sprouts on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat.
- Roast Brussels sprouts for 10-15 minutes, tossing halfway through until golden and crispy.
- In a small bowl, whisk together whole-grain mustard, honey, and apple cider vinegar. Slowly drizzle in 3 tablespoons of olive oil while whisking. Season with salt and pepper.
- Once Brussels sprouts are done, transfer to a large bowl. Add toasted nuts, Parmesan, and optional dried cranberries. Drizzle with dressing and toss to combine.
Notes
Serve warm as a side or light main dish. Leftovers make a great lunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg