Roasted Brussels Sprouts Salad
Ok, I’ll admit it – I was not a born lover of green veggies. In fact, my parents could tell you a number of vegetable horror stories throughout the course of my childhood. But then I discovered Hubbard Grille. These Brussels sprouts were crispy and fried, and I couldn’t believe how many of them I managed to tuck away in one sitting. So I decided to try my hand at making a healthier version at home, and make a complete meal out of the Brussels sprouts. This is the yummy result.
Roasted Brussels Sprouts Salad
Serves 4 – for a light dinner
Ingredients:
1 1/2 lbs Brussels Sprouts
2 tablespoons olive oil, plus 2 more tablespoons for the dressing
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar (Any fruit-based vinegar will do, I used cranberry vinegar here)
8 slices turkey bacon, cooked
4 eggs
Feta crumbles or Parmesan shavings for topping
Pomegranate seeds or dried cranberries for topping
Salt and pepper for seasoning
Preheat the oven to 400 degrees. Start by cleaning the Brussels sprouts, and peeling off the outer couple of leaves if they look wilted. Cut each one in half, and put them in a large bowl. On top of the sprouts, drizzle 2 T. of EVOO and sprinkle on a liberal amount of salt and pepper. Toss to coat each one.
Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet. Bake them for 25-35 minutes, depending on the size of your sprouts. The bottom side of each sprout which touches the cookie sheet should be nice and caramelized. Remove the sprouts from the sheet and put them back in the large bowl.
In a small bowl, whisk together the remaining olive oil and vinegars. Pour the dressing on top of the cooked Brussels Sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls.
Poach or fry an over-easy egg for each serving – you want the yolk to still be runny. Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired.
You will love all of the salty, sweet, tart deliciousness that ensues. Enjoy!
Culinary Clue: To get your Brussels fix without cooking them yourself, head over to Hubbard Grille. The salty sprouts are a surprisingly good bar snack, and you can get a plate of them for happy hour munching.
What are your favorite veggie recipes? Let me know in the comments below!
Keep Connected,
Caroline
- 1½ lbs Brussels Sprouts
- 2 tablespoons olive oil, plus 2 more tablespoons for the dressing
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- 8 slices turkey bacon, cooked
- 4 eggs
- Feta crumbles or Parmesan shavings for topping
- Pomegranate seeds or dried cranberries for topping
- Salt and pepper for seasoning
- Preheat the oven to 400 degrees
- Start by cleaning the Brussels sprouts, and peeling off the outer couple of leaves if they look wilted
- Cut each one in half, and put them in a large bowl
- On top of the sprouts, drizzle 2 T. of EVOO and sprinkle on a liberal amount of salt and pepper
- Toss to coat each one
- Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet
- Bake them for 25-35 minutes, depending on the size of your sprouts
- Remove the sprouts from the sheet and put them back in the large bowl
- In a small bowl, whisk together the remaining olive oil and vinegars
- Pour the dressing on top of the cooked Brussels Sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls
- Poach or fry an over-easy egg for each serving - you want the yolk to still be runny.
- Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired