So remember last year when I tried to make that brussels sprouts dip from Tasty last year? That was disappointing. It didn’t stop me from continuing to watch those videos throughout the year, and to follow some of the new offspring channels. One that I like is Goodful, which has as a tagline, “Inspiration for living a more balanced life.” It’s not just recipes – sometimes they have information on self- or partner-massage, easy exercises, yummy recipes (but generally healthier than those offered by partner Tasty), and other ways to keep you feeling healthy and good about life.
And I’m a sucker for brussels sprouts -that’s how they got me last time. But this video looked like one that I could do. I mean – roasting brussels is something I already know how to do. It’s just a matter of getting the right ingredients and layering them all for the salad. It can’t be that hard, can it?
For once, the answer is – NO! It’s not! It was surprisingly easy, and fast, and the results were super delicious. As in the Boy sat next to me making yummy noises and saying repeatedly (without prompting that this was the best thing he’d ever eaten. That’s not an exact quote, but I think he wouldn’t argue too much.
What makes it such a satisfying salad to make (and then eat) is the ease with which it can be put together. Most of the ingredients are simply things you will buy in a bag at the grocery store. Salad greens. Dried cranberries. Sliced almonds. You can even get carrots pre-shredded, but I was lazy and figured I would grate baby carrots at home, and did so, feeding the baby carrot nubbins to the Boy as I prepared things. Roasting vegetables is one of the easiest and most satisfying cooking tasks. I even had nearly all the things to make the dressing on hand – and if you can buy an individual portion of Greek yogurt if you don’t have any and it will be the right amount.
Basically, I hit a home run with this recipe. I’m now left trying to figure out how soon is too soon to make it again. But whenever that happens, I know that my meal partner will not be disappointed.
Roasted Brussels Sprouts Salad
1 pound brussels sprouts
Salt, to taste
Pepper, to taste
1 teaspoon garlic powder
2 tablespoon olive oil
CREAMY BALSAMIC VINAIGRETTE
¼ cup plain Greek yogurt
2 tablespoons cup balsamic vinegar
2 tablespoons olive oil
½ tablespoon Dijon mustard
1 garlic clove, minced
Salt, to taste
Pepper, to taste
½ pound mixed greens
⅓ cup shredded carrots
⅓ cup sliced almonds
⅓ cup dried cranberries
⅓ cup shredded parmesan
Cut the stems off the brussels sprouts, then cut into quarters. Don’t forget, cut them in halves, and then have to remove them all from the bowl to re-slice. Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper. Lightly grease the baking sheet with oil and spread brussels sprouts on it evenly. Bake for 20-25 minutes at 400°F/200°C.
For the dressing, whisk together the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts. Pour dressing over the salad and mix well.
Details: Roasted Brussels Sprouts Salad, from Goodful/Buzzfeed