Roasted Broccoli and Brussels Salad
You must be signed in to print this content
Roasted Broccoli and Brussels Salad
Category
Sides
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
Calories
1371
Author:
Giadzy
Ingredients
- 2 small heads broccoli, cut into 1-inch florets
- 1 pound brussels sprouts, trimmed and thinly sliced
1 teaspoon kosher salt
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
-
1/2 teaspoon Calabrian chili paste
- 1/2 teaspoon kosher salt
- 2/3 cup smoked almonds, coarsely chopped
- 2/3 cup diced or chopped parmesan cheese, cut in 1/3 inch pieces
- 5 medjool dates, sliced into rounds
For The Vegetables:
For The Salad:
Instructions
Preheat the oven to 450 degrees F.
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.
- 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
4 reviews & comments
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
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 ❤️
Hi Jen! The oil is used to roast the broccoli florets and to prepare the dressing (both 1/4 cup each). Hope this helps!
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!