Everyday We’re Brusselin’
Disclaimer: This is a sponsored article from Vista Magazine
One vegetable that gets more love these days than they used to, brussels sprouts, are one of my favourites! To me, they are delicious raw or steamed, but I especially love brussels sprouts roasted in olive oil with plenty of fresh bright toppings.
The benefits of brussels sprouts are seemingly endless. Most importantly, they’re packed with vitamins, minerals and antioxidants which help to make us feel rejuvenated from the inside out. For this recipe, the brussels sprouts are kept simple. They’re tossed in extra-virgin olive oil and lightly seasoned with salt and pepper. Then, they’re roasted for 20-25 minutes until tender and perfectly crisp on the edges. Sweet and tangy Blackberry Balsamic Dressing made with fresh antioxidant rich blackberries and sweetened with raw honey balances the earthiness of the brussels sprouts perfectly. Serve the brussels sprouts as a family style side dish, sprinkled with crunchy pomegranate, mixed nuts, and fresh chopped parsley for colour and brightness.
While this recipe can easily be served as a side, simply add cooked red quinoa, mix with fresh arugula, roasted beets and chicken, and it’s transformed into a nourishing meal perfect for a family of four. The dressing recipe makes a little extra. If you are only planning to make the side dish option, be sure to store any leftovers in an airtight container, and use it throughout the week on salads, roasted vegetables and proteins.
Roasted Brussels Sprout Salad with Blackberry Balsamic Dressing
Blackberry Balsamic Brussel Sprouts
- 1 pound brussels sprouts, rinsed well
- ½ tablespoon olive oil
- pinch salt and pepper
- ¼ cup Blackberry
- ¼ Balsamic Dressing, plus more to taste
- ½ cup pomegranate arils
- ¼ cup mixed chopped nuts
- ¹/³ cup fresh blackberries
- Fresh chopped parsley
Blackberry Balsamic Dressing
- ¾ cup fresh blackberries
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon water
- 3 teaspoons liquid honey
- 1 clove garlic
- salt and pepper to taste
To make it a meal add:
- 2 roasted chicken breasts, sliced
- 1 cup cooked red quinoa
- 2 medium roasted beets, chopped
- 5 cups baby arugula
1. For the blackberry balsamic dressing, combine all the ingredients in a blender. A small blender like a magic bullet works perfectly for dressing, as does an immersion blender. Blend the ingredients until smooth. Season with salt and pepper to taste, and set aside.
2. For the brussels sprouts, preheat the oven to 400°F. Trim the ends of the sprouts and halve them lengthwise. Scatter on a rimmed baking sheet and drizzle with the olive oil.
3. Season with salt and pepper, and toss to coat evenly. Roast for 20-25 minutes until fork tender, and edges are lightly crisp, flipping halfway through.
4. Scoop the roasted brussels sprouts into a serving dish and drizzle with the Blackberry Balsamic Dressing. Lightly toss, then sprinkle in the pomegranate seeds and mixed chopped nuts. Add the fresh blackberries for more texture and a sprinkle of fresh parsley. Serve warm, or refrigerate and serve cold.
To turn this side into a full meal, toss the brussels sprouts with fluffy cooked red quinoa, beets for earthiness and baby arugula. Serve with roasted chicken breast.