Prepare to be amazed by a culinary masterpiece that turns the often-misunderstood Brussels sprout into a star attraction! This Creamy Roasted Brussels Sprout Salad with Candied Walnuts is not just a side dish – it's a flavor explosion that will make even the most vegetable-skeptical person fall in love. Imagine caramelized Brussels sprouts, crispy candied walnuts, and tangy feta cheese coming together in a symphony of taste and texture that will revolutionize your approach to healthy eating.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1/2 cup walnuts
- 2 tablespoons brown sugar
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to roast the Brussels sprouts perfectly, giving them a nice caramelization.
- Prepare the Brussels sprouts by trimming the ends and cutting them in half. Rinse them under cold water to remove any dirt, then pat them dry with a paper towel.
- In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper to taste. Ensure they are evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet. Place them in the preheated oven and roast for about 20-25 minutes, or until they are golden brown and tender. Stir them halfway through to ensure even roasting.
- While the Brussels sprouts are roasting, prepare the candied walnuts. In a small skillet over medium heat, combine the walnuts and brown sugar. Stir frequently to prevent burning.
- Cook the walnuts for about 5-7 minutes, or until the sugar has melted and the walnuts are coated and caramelized. Be careful not to overcook them as they can burn quickly. Once done, remove from heat and let them cool on a parchment-lined plate.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the balsamic vinegar to create a dressing. Add salt and pepper to taste.
- Once the Brussels sprouts are done roasting, remove them from the oven and let them cool slightly. In a large serving bowl, combine the roasted Brussels sprouts, candied walnuts, and crumbled feta cheese.
- Drizzle the balsamic dressing over the salad and toss gently to combine all the ingredients evenly.
- Serve the salad warm or at room temperature, and enjoy your creamy roasted Brussels sprout salad with candied walnuts!
Tips
- Choose Fresh Sprouts: Select firm, bright green Brussels sprouts with tight, compact leaves for the best roasting results.
- Dry is Key: Make sure to thoroughly pat your Brussels sprouts dry before roasting to ensure they crisp up and caramelize instead of steaming.
- Watch the Walnuts Carefully: When candying the walnuts, keep a close eye on them – sugar can burn quickly, so stir constantly and remove from heat as soon as they're golden.
- Temperature Matters: Roast at 400°F for that perfect golden-brown exterior and tender interior.
- Don't Overcrowd: Spread Brussels sprouts in a single layer on the baking sheet to ensure even roasting and maximum caramelization.
- Serve Immediately: This salad is best enjoyed warm or at room temperature, so time your preparation to serve right after assembling.
- Customize: Feel free to add extra protein like grilled chicken or swap feta for goat cheese to make the recipe your own!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 10g
Fat: 26g
Saturated Fat: 6g
Cholesterol: 20mg
