This salad is: healthy, delicious and easy. Just the way I like it! I bet even a lot of kids are going to like this. The sprouts are not very noticeable if you cut them a bit finer and the bitter taste disappears completely by roasting. Give it a try!!!
Servings
2
Preparation time
15 Minutes
Preparation time
30 Minutes
You will make this salad more often, I'm sure. Currently, roasted Brussels sprouts is definitely my favorite vegetable. Easy and oh so delicious. Just this salad by itself, but you can also serve it with a nice piece of salmon or a chicken breast for example. The Ceasar salad dressing you will make more often (a favorite of my kids) and also the crispy quinoa is a recipe in itself that you will make many times and can combine with numerous dishes. You can also easily replace it with toasted sunflower seeds, for example, for the quick version :-) You will also have some of the dressing left over, but Thank me later!!!
400 grams of clean Brussels sprouts
Olive Oil
coarse sea salt
parmesan cheese
1 can of anchovies (30 gr)
juice of 1 lemon
2 tbsp mayonnaise
2 tbsp Greek yogurt
1 clove of garlic
1 tsp Worcestershire sauce
Coarse pepper
Boiled quinoa
Olive Oil
coarse sea salt
Preheat the oven to 210 degrees
Roughly slice the sprouts into strips
Spoon the sprouts with some olive oil and salt well
Scoop onto a baking sheet lined with baking paper and make sure it is well spread. Place in the oven. Keep a close eye on it; it can burn quickly. Bake for 10 minutes or so until it looks nice and crispy
Let cool on a plate
Combine all ingredients and puree until frothy
Preheat the oven to 180 degrees
Cook the quinoa according to the package and let it cool and dry well
Stir it well with some olive oil and coarse sea salt. I also added some of Maud's spice blend but this is not a must
Spread it on a baking sheet lined with baking paper and put it in the oven for half an hour. Stir once every 10 minutes. Let cool and you have the tastiest crunchy crunch ever!
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