Roasted Purple Brussels Sprouts Salad
thesidesmith.com
serves 4 Ingredients Salad
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Preparation
Salad
Salad
- Cut a bit of the stem off the purple Brussels sprouts. Gently remove the leaves individually. When you’re unable to remove the leaves easily, cut off a bit more of the stem to release the leaves. Do so until you have done as much as you can.
- In a medium sized mixing bowl, gently coat the purple Brussels sprout leaves with 1 tbsp of olive oil and season with salt. Place the oiled leaves on a sheet pan in the oven at 180°C or 350°F for 3 mins. Remove and set aside to cool.
- Cut the green Brussels sprouts into quarters. In a mixing bowl, add 1 tbsp of olive oil, 2 tbsp of balsamic vinegar and 1 tbsp of honey. Mix thoroughly. Place on a sheet pan and place in the oven at 180°C or 350°F for 5 mins. Remove and set aside to cool.
- In a small mixing bowl, add sunflower seeds, pepitas, cumin powder, cinnamon, paprika and sugar and mix until well combined. Line a sheet pan with baking paper and spread the spiced seeds out evenly. Place in the oven at 180°C or 350°F for 10 mins. Remove and set aside to cool.
- Mix 3 tbsp of olive oil with 1 tbsp of balsamic vinegar. Mix until well combined.
- Spread ¾ of the micro salad evenly across the base of the serving platter.
- Place ½ the purple and green Brussels sprouts on top followed by ¼ of the spiced seeds.
- Drizzle half the dressing on top.
- Place the rest of the micro salad on top, followed by the Brussels sprouts and seeds.
- Drizzle the rest of the dressing over salad.
- Serve immediately.