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Photo Credit: Elizabeth Newman

Roasted Broccoli and Brussels Salad

by Giadzy
Prep Time
15 minutes
Cook Time
20 minutes
Serves
2 to 4
Photo Credit: Elizabeth Newman

Roasted Broccoli and Brussels Salad

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Roasted broccoli and brussels sprouts combine to make a hearty and filling warm salad just in time for the cold weather. This sweet, salty, and earthy salad makes a great lunch or can be served as a side to any meal. 

Even better - it gets more flavorful after sitting in the fridge overnight, so this is fantastic to prep ahead of time.

Roasted Broccoli and Brussels Salad

star

Roasted Broccoli and Brussels Salad

Rated 5.0 stars by 1 users

Category

Sides

Servings

2

Prep Time

15 minutes

Cook Time

20 minutes

Calories

1371

Author:

Giadzy

Image of Roasted Broccoli and Brussels Salad

Ingredients

Instructions

  1. Preheat the oven to 450 degrees F.

  2. Place the broccoli florets and brussels sprouts on a rimmed baking sheet, spreading them out to be an even layer. Add the quarter cup of olive oil and sprinkle with one teaspoon salt. Toss well to coat. Roast the vegetables, rotating and stirring halfway through, until deeply browned, about 20 to 25 minutes.

  3. Meanwhile, in a medium bowl, whisk together the lemon zest, lemon juice, olive oil, Calabrian chili paste and salt. Add the roasted vegetables and toss well to coat them in the dressing. Add the almonds, parmesan cheese and dates and toss again to combine. Serve warm or at room temperature.

Nutrition

Nutrition

Nutrition Serving Size
2
per serving
Calories
1371
Amount/Serving % Daily Value
Carbs
109 grams
Protein
50 grams
Fat
93 grams
Saturated Fat
17 grams
Cholestrol
34 milligrams
Sodium
2120 milligrams
Fiber
31 grams
Sugar
55 grams
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gluten free
vegetarian

4 reviews & comments

  • Author's avatar image
    Rachelle - Mar 24

    This is a very good salad, though it was a little to much oil for me I did cut the oil back used the 1/4 cup oil for the dressing (easy to control the dressing) and I just drizzled oil on the vegetables sprinkled with the kosher salt then roasted in oven. Will make this again definitely a keeper recipe♡! Thank you

  • Author's avatar image
    Liz - Jan 27

    I made this salad this evening for my husband and I it was so good. Having a warm salad hit the spot especially since the weather has been cold. It’s definitely a keeper I will make this again ❤️

  • Author's avatar image
    Giadzy Kitchen - Jan 19

    Hi Jen! The oil is used to roast the broccoli florets and to prepare the dressing (both 1/4 cup each). Hope this helps!

  • Author's avatar image
    Jen - Jan 19

    Hi there! Could you please clarify how much olive oil and salt are required for veggies and how much for the dressing? The ingredients say divided but the instructions call for the full amount?
    Thanks!

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