Roasted Shredded Brussels Sprouts Crunch Salad with Maple Mustard Dressing
Directions
- 1Preheat the oven to 425 degrees Fahrenheit.
- 2Add the Brussels sprouts to a sheet pan, then add the olive oil, salt, and pepper to taste.
- 3Toss and roast for 15-17 minutes, until just softened.
- 4While the Brussels sprouts roast, make the topping: Add the cashews, Parmesan, parsley, lemon zest, a pinch of salt, and pepper to taste to a bowl.
- 5Mix the topping ingredients to combine.
- 6Make the dressing: Add all dressing ingredients to a jar with a lid, cover, and shake until smooth.
- 7Plate the Brussels sprouts, top with the prepared topping, then drizzle with dressing to taste.
- 8Toss and enjoy.
Ingredients
- 1.5 lb Brussels sprouts, trimmed and shredded
- 2 tbsp La Tourangelle Olive Oil
- 0.5 tsp salt
- to taste Pepper
- 0.67 cup crushed roasted cashews
- 0.25 cup shredded Parmesan cheese
- 0.25 cup finely chopped fresh parsley
- 0.5 Zest of lemon
- 0.5 cup Greek yogurt
- 3 tbsp La Tourangelle Olive Oil
- 1 tbsp mayo
- 0.5 Juice of lemon
- 0.5 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 0.5 tsp salt
- to taste Pepper
Equipment
ovensheet panbowljar with a lid
Tips
- Use La Tourangelle olive oil for quality and flavor.
- Roast Brussels sprouts until just softened.
- Mix the topping ingredients in a separate bowl.
- Shake dressing ingredients in a jar with a lid until smooth.
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