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Warm Roasted Shredded Brussels Sprout Salad
serves 4

Warm Roasted Shredded Brussels Sprouts SaladINGREDIENTS

  • 1 pound of Brussels sprouts, shredded
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 tablespoon cider vinegar

PROCEDURE

Preheat the oven to a nicely hot 400 degrees.  Toss the sprouts, oil, salt, and pepper together in a large bowl.  Spread the sprouts in an even layer on a parchment-lined baking sheet, and roast just until the edges start to toast.  You want the sprouts to keep their vibrant green.  About 6 minutes.

While still hot, toss the vinegar into the sprouts.  Serve right away.  I may toss a few toasted flaked almonds in dress it up for Thanksgiving.

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