Roasted Shredded Brussels Sprouts Crunch Salad with Maple Mustard Dressing

15 mins
Serves 1
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Directions

  1. 1Preheat the oven to 425 degrees Fahrenheit.
  2. 2Add the Brussels sprouts to a sheet pan, then add the olive oil, salt, and pepper to taste.
  3. 3Toss and roast for 15-17 minutes, until just softened.
  4. 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.
  5. 5Mix the topping ingredients to combine.
  6. 6Make the dressing: Add all dressing ingredients to a jar with a lid, cover, and shake until smooth.
  7. 7Plate the Brussels sprouts, top with the prepared topping, then drizzle with dressing to taste.
  8. 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.