Crispy Brussels Sprouts Salad

December 16, 2017

Crispy Brussels Sprouts Salad is a delicious combination of roasted Brussels sprouts, shredded Parmesan, and lemon juice.  This classy salad is the perfect for lunch or as a side dish.

 

 

 

Hey, y’all!  I’ve been pretty open about my love affair with green vegetables on the blog.     Broccoli, asparagus and Brussels sprouts make some of my ultimate-favorite side dishes.  Recipes like Jacked Up Asparagus, Garlic Parmesan Asparagus, Shredded Bliss Salad, and Roasted Brussels Sprouts with Balsamic Glaze are frequently on my dinner menu.  But I have to be honest with you, I actually tried a Brussels Sprout recipe that I DIDN’T like!  It was a lemon Parmesan dish that left the Sprouts a soggy mess.  I wasn’t at all pleased.

 

Never fear!  The Brussels Sprouts have redeemed themselves and our love affair is back on!  Since I didn’t like the soggy texture of the Brussels Sprouts, I decided to prepare them in a way that would make them crispy.  Crispy is a texture that I can get behind!  Oh, and I added a little lemon and Parmesan to the end because dammit those flavors do go well together!

 

 Ingredients:

1 pound Brussels sprouts, ends removed and sliced thin

2 tbsp heat-safe oil

2-3 gloves garlic, minced

1/4 cup shredded Parmesan

juice of half a lemon

salt and pepper, to taste

 

Instructions:  

1.  Preheat oven to 400 degrees F.

2.  Place the sliced Brussels sprouts on a baking sheet.  Drizzle with oil and add garlic, salt and pepper to taste. Sprinkle with cheese. Toss until evenly coated.

3.  Spread the mixture into a thin, even layer.

4.  Roast in the oven for 20-25 minutes.  Stir every 8-10 minutes to ensure that the sprouts are cooked evenly.  **Please note that the cooking times will vary**

5. Remove from the oven.  Serve warm.

 

I honestly could sit down and eat an entire batch of this in one sitting.  I mean...it wouldn't be horrible for me, right?  This stuff is crazy good!  My brother and I tore this salad up that last time I made it.   

 

 

 

Now if you'll excuse me, I'm actually going to whip up a batch of this right now.  Be sure to give me a like on Facebook or follow me on Instagram and Twitter for more simple yet delicious recipes.  See you next time!

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