Roasted Brussels Sprout and Kale Salad
Brussels sprouts are a member of the cabbage family and were first cultivated in ancient Rome.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 16 ounce Brussels Sprouts
- 2 cup Kale
- 2 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 0.5 cup Pecans
- 0.5 cup Dried Cranberries
- 2 ounce Parmesan Cheese
Instructions
- Preheat the oven to 425°F (220°C).
- Trim and halve the Brussels sprouts.
- In a large bowl, combine the Brussels sprouts, kale, olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper. Toss until well coated.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and slightly charred.
- In the last 5 minutes of roasting, add the pecans to the baking sheet and roast until lightly toasted.
- Remove from the oven and let the mixture cool for 5 minutes.
- Transfer the mixture to a serving bowl and sprinkle with dried cranberries and Parmesan cheese.
- Serve as a salad or as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.