My roasted brussel sprouts salad: smoky flavored Brussel sprouts with balsamic vinegar, parmesan cheese and some pine nuts…
Today on our menu then: roasted brussel sprouts salad!
Do you like Brussel sprouts?
These little green buggers scare the living daylight out of a lot of people, I think. They are not very popular, right. I bet that you also know a couple of people who hate them.
Brussels Sprouts Fan?
I used to be amongst the sprouts haters.
And I also know why now. It all depends on how the Brussel sprouts are prepared. And for a lot of us that means: braised sprouts that are so mushy they even fall apart just looking at them.
Also their color is more grey than green. And that smell.
Yuk. Reminds me of school lunches. If there were braised Brussels sprouts on the menu, you knew it before you saw it. The hallways would fill up with that foul smell.
However over the years I’ve started to like them.
And that’s because I prepare them my way now.
Easy Roasted Brussel Sprouts Salad
Brussel sprouts, Brussels sprouts, yeah whatever.
Spell it the way you like, the flavor stays the same. And that’s the only thing we care about here, do we? So like I just said, make sure to prepare them properly to keep that magnificent flavor alive.
Because Brussel sprouts are delicious!
If you keep them a little crunchy of course. And that’s also what I tried to do here with this roasted Brussel sprout salad.
I pan roasted the Brussel sprouts before but I find that grilling them gives the sprouts extra crunch. And the flavors are just a tad deeper and more concentrated.
Do you love Brussel sprouts recipes?
Then you should also check out my creamy Brussel sprouts au gratin with bacon!
Easy Roasted Brussel Sprouts Salad Recipe
- 1 ⅔ lbs Brussels sprouts (750 g)
- 3 tbsp balsamic vinegar
- 2 tbsp pine nuts
- 3 tbsp parmesan cheese grated
- 2 tsp pink peppercorns (optional)
- olive oil
First of all clean the sprouts and cut them in half. Then transfer them to a sieve. Rinse the sprouts thoroughly under cold running tap water and drain well.
Place a large pan of salted water over medium heat until boiling. Then add the sprouts.
Blanch them for 2 minutes in the hot water. Take the pan off the heat and drain the sprouts immediately under cold running tap water to stop the cooking process. Drain well. Then pour a little drop of olive oil onto a baking tray and rub it evenly over the surface. Top with the blanched sprouts, cut side up.
Drizzle the sprouts with more olive oil and season with a little sprinkle of pepper and salt.
Roast the sprouts under a preheated grill for 15 minutes or until a little golden. Then transfer them to a large mixing bowl and add the balsamic vinegar.
Stir well. Add the pine nuts (you can toast them if you like) and the pink pepper. Stir well again. Check the seasoning and add extra pepper, salt or balsamic vinegar to taste if necessary. Then transfer the sprouts to a clean serving bowl and sprinkle with the parmesan cheese. Serve lukewarm.