Say hello to the perfect no-fuss brussles sprout salad for anyone who wants to make something beautiful for dinner, but doesn’t think they have time to cook! This easy dish us under 10 ingredients, takes under 30 minutes to make, and is entirely plant-based. It’s also gluten-free and is perfect for the holidays or any time of year. This salad has got a wonderful variety of textures and a really fantastic kick to it and keeps well for days if you want to enjoy it in veggie bowls throughout the week.
The recipe was inspired by a local market in the town I grew up in. It was the first time I actually liked brussels sprouts! You could say that I grew up eating this vegetable. It was physically put on my plate and I did eat it (sometimes) before tricking my parents’ eyes and throwing it away. I love my dad, but he used to steam the sprouts raw without ANY seasoning and would serve up huge bowls of them to me and my sisters. I honestly thought they tasted like smelly feet! My sisters and I soon, however, discovered that we could get out of eating these horrible veggies by slyly spitting them out into our napkins and throwing them out the window into our backyard when their backs were turned. Not a good thing!
It wasn’t until I got older that I learned to LOVE brussels sprouts. They’re such a fantastic veggie because they have a power to soak up flavors and add fantastic texture to your dishes. Try this salad and I guarantee you’ll learn to love them too!
- 4 large carrots
- 4 cups brussels sprouts (smaller sprouts work best)
- 3 tablespoons olive oil
- A dash of salt and pepper
- 1 tablespoon plus ½ teaspoon sriracha sauce
- 1 ½ cups fresh baby tomatoes
- 2 cups arugula, packed
- 1 tablespoon rice vinegar
- Preheat your oven to 425*F
- Start by prepping your carrots. Simply peel and slice the carrots into circular pieces that are about ¼ inch in width. Put the carrots into a large bowl. Next, wash your brussels sprouts, chop the stem ends off, and toss the into the bowl whole if they’re small or slice them in half if they’re a bit too large to eat in one bite. Cover the sprouts and carrots with 2 tablespoons of olive oil, 1 tablespoon of sriracha, salt, and pepper, then spread on a large baking sheet and bake for 20-25 minutes. Just set the sheet aside once it’s out of the oven and let the veggies cool.
- You’re almost there! Take the veggies from the baking sheet, add them into the large bowl, then toss in the baby tomatoes, and another ½ teaspoon of sriracha sauce. For the final step, add in the arugula and rice vinegar and you’re good to serve!