With Brussels sprouts being my favorite vegetable and tomatoes popping up in every garden around town, I decided to blend the two to make a delicious salad. And man, oh, man, did it turn out super yummy! This recipe is simple, healthy and absolutely delicious.
Brussels sprouts and I are smitten with one another. I roast a bag of sprouts at least once a week, if not more. Before I offer you the recipe for the salad. I want to tell you how I roast my Brussels sprouts. I know everyone has her own spin, but this is what I do, and it works very well.
Roasted Brussels Sprouts
- Rinse a bag of fresh Brussels sprouts in a colander
- While still wet, sprinkle them with sea salt
- Pour a little grapeseed oil or olive oil on a paper towel and rub down a baking sheet
- Lay the Brussels sprouts out evenly in the pan
- Sprinkle with olive oil and a pinch more sea salt
- Roast on 375 degrees for 20 minutes
- Take them out of the oven and cut them in half with a sharp knife so they don’t flake
- Use a brush to apply olive oil on the inside of the Brussels sprouts
- Then sprinkle sea salt so it sticks to the olive oil
- Put back in the oven and toast until tender
- Total cooking time is usually around 45 minutes
Now that you know how to roast the Brussels sprouts, the rest is pretty simple. I highly recommend using a homemade balsamic vinaigrette as opposed to a store-bought brand. Several weeks ago, I posted my homemade balsamic vinaigrette recipe which I 100% vouch for. This classic recipe is so delicious and simple to make. It’s perfect for this salad.
Once you have your roasted Brussels sprouts and your homemade balsamic vinaigrette, you are good to go! After that, all you need to do is chop some garden-fresh tomatoes and crumble some goat cheese, toss everything together and voila! You have a fresh, healthy, mouth-watering salad. Enjoy!