Saturday, January 22, 2011
Roasted Brussel Sprout Salad
I am attempting to incorporate more healthy foods into my diet. I‘m on the fence you might say. While not over doing it on the butter, I am not going to survive on oats and greens alone! I am a Southerner and Southerners enjoy cooking and eating! While everything I cook will not be diet friendly, I can always practice portion control! HaHaHa.
I wanted something crisp and refreshing for lunch today. Brussel Sprouts are in season and I had picked up some on my last trip to the grocery store. I am a huge fan of the sprout.
What to do, What to do, What to do with these Brussel sprouts? I pondered as I looked at their leafy shells and decided I did not want to boil them. I did decide to roast and throw in some other items that I had handy in the kitchen.
1 lb Brussel sprouts trimmed and cut in half
½ Red Onion cut into thick slices
5 Cloves of Garlic peeled
1 cup chopped Roasted Pepper
1 slice Deli Ham sliced about 1 inch thick, browned in skillet using non stick cooking spray
Salt and Pepper to taste
Enough oil to lightly grease pan
Preheat oven to 425 degrees
Place Brussel Sprouts cut side down onto a flat baking pan
Scatter onion slices among Brussel sprouts
Place garlic cloves onto pan
Place into oven and roast for 15 minutes.
Remove from oven and move Brussel sprouts, onions and garlic around in pan. Trying to “Flip” all of sprouts.
Roast for another 10 minutes or so and remove from oven. Allow to cool.
While sprouts are roasting prepare vinaigrette:
1 zest of lemon
Juice from 2 lemons
2 tablespoons of apple cider vinegar
¼ cup of honey
1/3 cup Extra Virgin Olive Oil
1 Tablespoon Dijon Mustard
Salt and pepper to taste
In bowl add: Zest of lemon, Lemon juice, Apple Cider Vinegar, Honey, Extra Virgin Olive Oil, Dijon Mustard and whisk.
Slowly, whish in olive oil, add salt and pepper to taste. Set aside.
Remove roasted sprouts from pan and place in a large mixing bowl.
Dice roasted garlic and onions and add to bowl.
Toss in browned ham, diced roasted red peppers and drizzle vinaigrette mix thoroughly.
P.S. This salad is great warm or cold!