This roasted brussels sprouts salad with sweet and spicy vinaigrette is perfect for Thanksgiving night or Christmas dinner. It is colorful and delicious, and it's the perfect side dish; you can serve it warm or at room temperature.
5 minutesmins
20 minutesmins
20 minutesmins
6servings
Calories: 115kcal
Ingredients
2lbBrussels sprouts cleaned and halved900 g.
2tablespoonsneutral tasting oil
1/2cuppomegranate seeds
1/4cuppine nuts
Dressing
6tablespoonsof good olive oil
2tablespoonsagave syrup
2tablespoonswhite wine vinegar or rice vinegar
1tablespoonDijon mustard
1teaspoonsalt
black pepper to taste
Instructions
In a large skillet, over medium-high heat add the two tablespoons of oil. When hot, add the Brussels sprouts and leave until browned. I like them to be almost burnt.
In a bowl, meanwhile, the Brussel sprouts are roasting, mix all vinaigrette ingredients and test. Adjust seasoning if necessary.
When the sprouts are done, transfer to a large platter, add the vinaigrette and finish with the pine nuts and pomegranate seeds.