Crispy roasted brussel sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette.
I always find it funny when certain foods are a kid’s worst nightmare and then as we get older they are a sophisticated delicious food aka Brussels sprouts. Now I have to admit I was one of those kids who loved all of the adult veggies like beets and collard greens. I can definitely say though that as I’ve gotten older I have enjoyed creating more interesting ways to enjoy brussel sprouts then simply steamed and buttered.
If you’ve never had crispy roasted brussel sprouts drenched in a sweet and vinegary dressing boy are you in for a treat. I thought I would take this dish up a notch and add some festive flare with some toasted walnuts for crunch and fresh pomegranates seeds for a burst of sweetness and colour. This salad just looks like Christmas in a bowl and would work great as a side for your main dinner or to take to a potluck party.
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- 6 cups brussel sprouts
- 1/2 cup pomegranate seeds
- 1/2 cup raw walnuts (if using toasted them just skip the step in the directions)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 lemon juiced
- 1/3 cup olive oil
- 2 tbsp grainy dijon mustard
- 2 tbsp raw honey
- 1 garlic clove minced
- pinch of sea salt & black pepper to taste
- Preheat oven to 400 F.
- Wash and cut brussel sprouts either in half or quarters depending on how big they are. You want them roughly all the same size.
- Transfer to a large bowl and drizzle in olive oil, sea salt and pepper and toss until coated.
- Transfer to a cookie sheet lined with parchment paper and roast in the oven for 35 min until crispy, tossing half way through.
- To roast walnuts simply place walnuts on a cookie sheet lined with parchment paper and roast in the oven for 10 min, tossing half way through. Keep a close eye on them as they can burn quite quickly.
- In a bowl mix together all ingredients and transfer to a jar with a lid and shake well to emulsify everything together.
- You can store the dressing in an airtight container in the fridge for 3-5 days.