Crunchy Brussels Sprouts and Broccoli Salad
A healthy, satisfying salad featuring roasted Brussels sprouts and broccoli with a zesty citrus dressing, perfect for any occasion.
Ingredients
Vegetables
- 1 pound Brussels sprouts Trimmed and halved
- 1 pound Broccoli Chopped into bite-sized florets
Dressing
- 1/4 cup Citrus juice (orange or lemon) Adjust to taste if using alternatives
- 2 tablespoons Olive oil For dressing and roasting
- 1 clove Garlic Optional, minced
Seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Toppings
- 1/2 cup Nuts or seeds Optional for crunch, like slivered almonds or pumpkin seeds
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Trim the ends off the Brussels sprouts and slice them in half. For the broccoli, chop it into bite-sized florets.
- In a large bowl, toss together the Brussels sprouts and broccoli with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roasting
- Place the baking sheet in the preheated oven and roast for about 20-25 minutes, stirring halfway through, until the vegetables are crispy and browned.
Dressing
- While the veggies are roasting, whisk together the juice of your citrus, olive oil, and minced garlic.
Combining
- When the roasted vegetables are done, let them cool slightly for about 5 minutes. Then toss them with the citrus dressing in a large serving bowl.
- If using, sprinkle nuts or seeds over the salad just before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This salad is not suitable for freezing. For best results, add toppings just before serving.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 250mgFiber: 5gSugar: 2g
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