Roasted Brussels Sprout Salad Recipe
-1 cup uncooked wild rice (and 2 cups vegetable or chicken stock) or ~3 cups cooked…this is a great way to use leftover rice!
-2 cups vegetable or chicken stock
-1 pound brussels sprouts, halved with the stalk stub cut off, if necessary
-Olive oil (~2-3 teaspoons) and salt & pepper for roasting the brussels sprouts
-2-3 teaspoons balsamic vinegar
-2 medium carrots, peeled and chopped into matchsticks (or however you’d like really)
-1 avocado, diced
-1 medium tomato, diced
-1/4 cup toasted almonds [If your almonds aren’t toasted (and you want them to be–definitely how I prefer them), put raw almonds on a baking sheet and put them in the oven when the brussels sprouts are almost done–have maybe 5 min left]
1 teaspoon garlic, minced (~1 clove)
1 tablespoon olive oil
2 tablespoon lemon juice
1 tablespoon tamari (or soy sauce if you don’t care about being gluten free)
1/4 cup tahini (make sure that your tahini is well stirred before using!!)
pinch cayenne pepper
salt & pepper to taste
1. Cook the rice according to the package’s directions. I like to use stock instead of water.
2. Roast the brussels sprouts:
–Preheat oven to 400°F.
–Cover a baking sheet with aluminum foil.
–toss brussels sprout halves in a little bit of olive oil, salt, and pepper so that they are lightly coated
–roast f0r 20 minutes before doing a little shake of the pan to turn the brussels sprouts about and drizzle a little bit of balsamic vinegar on them.
–roast for another 15-20 minutes until the brussels sprouts are browned with crisp sides but are soft in the middle.
3. While the rice and brussels sprouts are doing their thing, chop the rest of the ingredients and put in large bowl.
4. Make the dressing by whisking together all of the dressing ingredients, tasting at the end and adjusting salt and pepper as needed.
5. When the brussels sprouts are roasted combine with other salad ingredients and mix. Add dressing gradually, mixing in between additions. I usually have a little extra dressing leftover. Save it! It is fantastic leftover. I like to dip baby carrots in it (with the tahini, it is a little bit like hummus–my all time favorite pairing with carrots!) It is also great on just roasted brussels sprouts as a side dish if you don’t want to make the whole salad. ENJOY!