Roasted Brussels Sprouts and Carrot Salad|
Total time: 40 minutes
Ingredients:1 lb. Brussels sprouts, halved with ends chopped4 medium carrots, chopped1 clove garlic, minced1 medium apple, diced1/2 cup walnuts2 cups Spring greens or salad greens of choice3/4 cup extra virgin olive oil + 1/4 cup2 tsp lemon juice1/2 tsp dried oregano1/4 tsp garlic powdersalt and pepperParmesan cheese for sprinkling
Directions:Preheat oven to 425°F. Toss the Brussels sprouts, carrots, and garlic together in a mixing bowl with 3/4 of extra virgin olive oil. Season with salt and pepper and spread onto a baking sheet. Roast in the oven for about 30 minutes or until the sprouts are slightly browned and easily pierced with a fork. Meanwhile, prepare the dressing. Mix the 1/4 cup extra virgin olive oil, lemon juice, dried oregano, and garlic powder together. Season with salt and pepper to taste. Once the sprouts and carrots are ready, assemble the salad. Toss the roasted vegetables with the salad greens, apple, and walnuts. Drizzle with dressing and sprinkle with Parmesan cheese.