Recently I had been to the grocery market to pick up some veggies where I found Brussels sprout and was amazed to see it available, that too just 2 packs left. Brussels sprouts are very rarely available in India and when I got my hand on it, I could not resist buying it though was not sure what to make out of it. Once I reached home and started to think about what can be done with it, out of the many ideas which came to my mind, salad was the best option which fell inline with my dieting regime. I just loved when I made it and had it, as the taste was very different. You will enjoy the roasted flavor and crunch of the Brussels sprout with irresistible aroma of burnt garlic.
1 cup, Brussels sprout quartered
½ cup, yellow bell pepper slices
4nos, garlic cloves, thinly sliced
½ cup, cherry tomatoes, sliced
¼ cup, fresh chives, snipped
Fresh Roman lettuce as needed, roughly torn into bite size
½ tbsp, olive oil
Salt as required
For Lemon-Chives dressing:- Lemon Chives Salad Dressing
Preheat the oven at 200 degrees.
In a bowl, add olive oil, salt, Brussels sprout, bell pepper and sliced garlic. Toss them well.
In a tray, spread the tossed Brussels sprout mixture in a line.
Roast them for 10 to 12 mins or till they are slightly brown.
Take the tray out and allow it to cool.
In a bowl, add snipped chives, cherry tomatoes, some roughly broken Roman lettuce and roasted Brussels sprout mixture. Keep it this salad mixture aside.
Add the Lemon-Chives dressing to the above salad mixture.
Serve them at room temperature or cold.