Roasted Brussels Sprout Salad
April 25, 2019
Jump to recipeThere is nothing to fear with these green brussels sprouts! This Roasted Brussel Sprouts Salad has soft crunch and the creamy feta being balanced with the juicy tomatoes, this salad becomes a great side dish!
I wasn’t sure how it was going to turn out the first time. I threw this together when my husband and I needed a side dish for dinner. Now, I get so excited when there are leftovers because I have it for lunch the next day!
My husband isn’t a big fan of certain vegetables. Vegetables like peas, spinach, and Brussels sprouts. So I try to make recipes that I know he would enjoy. He has not regretted being my taste tester yet but I know he loves me too much to quit. Just like how I love him enough to try different sodas mixed together every time we are grabbing a bite to eat.
But when he tried this recipe, he actually liked it! And he ate the whole serving! I was relieved and so happy.
I hope you enjoy this as much as we do and would love to see your creation on Instagram or Facebook!
Ingredients
- 4 cups fresh Brussels sprouts, tough ends removed and cut in half
- 5 oz. feta cheese
- 1 cup grape tomatoes, sliced lengthwise
- 2 tsp. lemon juice
- 2 tsp. Oregano
- 2 Tbl. Olive oil
- 2 tsp. Balsamic vinegar
- Salt + pepper to taste
Instructions
- Preheat oven to 400*
- Cover a baking sheet with parchment paper
- In a large bowl, toss the brussels sprouts with the olive oil. Season with salt + pepper to taste.
- Bake for 25-30 minutes or until charred and cooked through. Remove from oven and let cool.
- In the same mixing bowl, mix the lemon juice with the oregano. Toss in the cooled brussel sprouts,
- tomatoes and feta cheese and combine until coated.
- Drizzle the vinegar over the salad.
Ingredients
- 4 cups fresh Brussels sprouts, tough ends removed and cut in half
- 5 oz. feta cheese
- 1 cup grape tomatoes, sliced lengthwise
- 2 tsp. lemon juice
- 2 tsp. Oregano
- 2 Tbl. Olive oil
- 2 tsp. Balsamic vinegar
- Salt + pepper to taste
Instructions
- Preheat oven to 400*
- Cover a baking sheet with parchment paper
- In a large bowl, toss the brussels sprouts with the olive oil. Season with salt + pepper to taste.
- Bake for 25-30 minutes or until charred and cooked through. Remove from oven and let cool.
- In the same mixing bowl, mix the lemon juice with the oregano. Toss in the cooled brussel sprouts,
- tomatoes and feta cheese and combine until coated.
- Drizzle the vinegar over the salad.
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
