Roasted brussel sprout salad

Name: Roasted brussel sprout salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: - 4 cups shredded brussel sprouts; - 2 tbs olive oil; - 1 tb garlic powder; - 1 big pinch sea salt; - 1 can rinsed and drained white beans; - 1 can rinsed and drained chickpeas; - 2 tbs olive oil; - 1 tbs smoked paprika; - 1 tos cumin; - 1 tsp oregano; - 1 red onion; - 1 bell pepper; - 1/2 a cup of Kalamata olives; - 1 container yellow cherry tomatoes; - 1 bunch of dill; - 1/2 a bunch of parsley; - 1/4 cup olive oil; - The juice of 2 lemons; - 2 tsp oregano; - 2 tbs red wine vinegar; - One block of feta cheese

9 steps

Prep:20minCook:20min

Updated at: Sun, 14 Jan 2024 19:04:12 GMT

Nutrition balance score

Great

Nutrition per serving

Calories768.6 kcal (38%)

Total Fat30.3 g (43%)

Carbs93.7 g (36%)

Sugars12.1 g (13%)

Protein36.6 g (73%)

Sodium599.9 mg (30%)

Fiber22.6 g (81%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Shred your sprouts using a mandolin or slice them thinly.

Step 2

Lay the shredded brussel sprouts on a baking sheet and drizzle with 2 tos olive oil. Season with garlic powder and sea salt and massage the seasoning and oil into the shredded brussel sprouts. Spread them out on the tray evenly

Step 3

2. Spread your white beans and chickpeas out on another baking sheet and cover in 2 tbs olive oil, season with the paprika, oregano, and cumin. Rub the seasoning and oil into the beans

Step 4

3. Roast the brussel sprouts and beans in the oven at 400 for

Step 5

15-20 minutes till they're crispy at the edges

Step 6

4. Dice your red onion, chop your Kalamata olives, core and dice your bell pepper, mince your dill and parsley and add them to a big salad bowl with the beans and Brussels.

Step 7

5. Add the olive oil, lemon juice, oregano, and red wine vinegar. Toss your salad till all of the dressing is coated.

Step 8

6. Crumble your feta cheese and toss gently.

Step 9

7. Serve and enjoy!