Best 3 Roasted And Raw Brussels Sprouts Salad Recipes
**Roasted and Raw Brussels Sprouts Salad: A Medley of Textures and Flavors**
Experience the perfect balance of roasted and raw Brussels sprouts in this delectable salad. Roasted sprouts offer a caramelized sweetness and tender bite, while raw sprouts provide a crisp texture and peppery flavor. Tossed together with a zesty lemon-tahini dressing, this salad is a delightful symphony of flavors and textures. It's not only visually appealing but also packed with nutrients, making it a wholesome and satisfying dish. Additionally, this article features two variations of the salad: one with crispy prosciutto and another with tangy goat cheese. These variations cater to diverse taste preferences, offering a choice between a savory and a tangy twist to the classic roasted and raw Brussels sprouts salad. Get ready to embark on a culinary journey that showcases the versatility and deliciousness of this extraordinary vegetable.
ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY
Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they're perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you'll want to make a big batch of for later.
Provided by Tiffany Lo
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut the stems off the brussels sprouts, then cut into quarters.
- 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 evenly.
- Bake for 20-25 minutes at 400°F (200°C).
- For the dressing, mix 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.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams
ROASTED AND RAW BRUSSELS SPROUTS SALAD
If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.
Provided by Susan Spungen
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
- Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
- Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
- Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
- Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
Tips:
- Choose Fresh Brussels Sprouts: Select firm and brightly colored Brussels sprouts for the best flavor and texture.
- Roast and Raw Combination: Combining roasted and raw Brussels sprouts adds a delightful contrast of textures and flavors to the salad.
- Roast at High Temperature: Roasting the Brussels sprouts at a high temperature helps caramelize them, resulting in a slightly sweet and nutty flavor.
- Use Quality Olive Oil: Opt for a flavorful extra-virgin olive oil to enhance the taste of the roasted Brussels sprouts.
- Season Generously: Season the roasted Brussels sprouts with salt, pepper, and paprika for a simple yet delicious flavor profile.
- Prepare Dressing in Advance: Making the dressing ahead of time allows the flavors to meld, resulting in a more harmonious taste.
- Use Variety of Nuts: Incorporating different types of nuts, such as almonds, pecans, and walnuts, adds a delightful crunch and nutty flavor to the salad.
- Fresh Herbs: Adding fresh herbs, such as parsley, cilantro, or chives, infuses the salad with a burst of vibrant flavor and aroma.
- Serve Immediately: Toss the salad just before serving to maintain the freshness and crispness of the ingredients.
Conclusion:
Roasted and Raw Brussels Sprouts Salad is a delightful dish that combines the best of both worlds - the caramelized sweetness of roasted Brussels sprouts and the crisp, refreshing crunch of raw ones. With its vibrant colors, contrasting textures, and a flavorful dressing, this salad is sure to impress your taste buds. Perfect as a side dish or a light lunch, this salad is a healthy and delicious way to enjoy the goodness of Brussels sprouts. So, gather your ingredients, follow the simple steps, and indulge in this culinary delight that celebrates the versatility and unique flavor of Brussels sprouts.
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