Roasted Brussels Sprouts Salad

This Roasted Brussels Sprouts Salad combines the nutty flavor of perfectly roasted sprouts with a tangy lemon vinaigrette for a refreshing low-carb lunch option. Topped with toasted almonds and feta cheese, it's both satisfying and nutritious.

Ingredients

• Brussels sprouts - 300 grams
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Almonds (sliced) - 30 grams
• Feta cheese (crumbled) - 30 grams
• Lemon juice - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Garlic (minced) - 1 clove
• Fresh parsley (chopped) - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. In a bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
4. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, turning halfway through, until golden brown and crispy.
5. While the Brussels sprouts are roasting, prepare the dressing by whisking together lemon juice, Dijon mustard, minced garlic, and a pinch of salt in a small bowl.
6. In a dry skillet over medium heat, toast the sliced almonds for 3-4 minutes until golden, stirring frequently.
7. Once the Brussels sprouts are done, remove them from the oven and let them cool slightly.
8. In a salad bowl, combine the roasted Brussels sprouts, toasted almonds, crumbled feta, and chopped parsley.
9. Drizzle the dressing over the salad and toss gently to combine.
10. Serve immediately or chill for a refreshing cold salad.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 24 g
• Saturated Fat: 5 g
• Unsaturated Fat: 18 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins C and K, which support immune function and bone health.
• High in fiber, promoting digestive health and aiding in weight management.

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