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  • Writer's pictureSulhee Jessica

Roasted Brussels Sprouts Salad🥗


Brussels sprouts

1/2 cup walnuts

Blood oranges (or mandarin oranges)

1 clove garlic (minced)

1 lemon

1/4 cup pomegranate seeds

Olive oil


1 sweet potato




  1. Rinse brussels sprouts and leave stems on. Use a mandolin to shave 8-10 cups worth in a large bowl. (Save a cup of shavings in a separate bowl).

  2. Next, cut the sweet potato into small cubes and place in a bowl.

  3. Add olive oil to the large bowl of brussels sprouts and to the sweet potato bowl. Gently toss until they are coated with oil.

  4. Preheat the oven to 350ºF.

  5. On separate baking sheets, use foil to line them. Add brussels sprouts to one sheet and the sweet potatoes to the other. Bake for 20-30 minutes.

  6. In a pan, melt 2 tbs butter and add walnuts. Toast for 2-3 minutes and set aside.

  7. In a new bowl, add 1/2 cup olive oil, garlic, juice from a whole lemon, juice from a blood orange, a pinch of salt, and a pinch of pepper. (Optional: add a pinch of honey to counter the tart blood orange). Mix well to create the dressing.

  8. Cut a blood orange to toss into the salad.

  9. In a large bowl, add all the ingredients (raw brussels sprouts, pomegranate seeds, blood orange, roasted brussels sprouts, sweet potatoes, toasted walnuts, and the dressing mix). Lightly toss until mixed well.

  10. Serve and enjoy!

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