Roasted Brussel Sprout Salad
This roasted brussel sprout salad is made with delicious whole ingredients. It's a flavorful and nutritious side dish that can also be enjoyed as a main course — perfect for meal prep or holiday gatherings!
Servings: 6
Ingredients
Veggies
- 4 cups brussels sprouts halved
- 1 large red onion chopped
- 15 oz. can garbanzo beans drained and rinsed
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Quinoa
- 1/2 cup quinoa dry
- 1 cup water
Dressing
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano
- 1/8 teaspoon sea salt
Instructions
- First, preheat oven to 400°F and spray a baking sheet with cooking spray.
- Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.
- Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.
- Bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.
- While the vegetables are cooking, prepare quinoa and dressing. In a small pot, bring quinoa and water to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).
- Prepare the dressing by whisking together all ingredients. Set aside.
- Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Then, add in cooked quinoa and toss. Drizzle on dressing and toss again.
Nutrition
Calories: 256kcal | Carbohydrates: 34g | Protein: 8g | Fat: 11g | Fiber: 8g | Sugar: 5g