Crispy Easter Brussels Sprout Salad
A delightful dish that brings a burst of flavor and crunch to your table, combining roasted Brussels sprouts, lemon, and parmesan cheese for a colorful and festive salad.
Ingredients
Main Ingredients
- 1 lb Brussels sprouts Trimmed and halved
- 2 tablespoons Olive oil For roasting
- 1 teaspoon Salt To taste
- 1 teaspoon Pepper To taste
- 2 tablespoons Lemon juice Freshly squeezed
- ½ cup Parmesan cheese Grated
- ½ cup Walnuts or pecans Chopped
- ½ cup Dried cranberries
- ½ cup Red onion Sliced
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Trim the Brussels sprouts and cut them in half.
- In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
Roasting
- Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, until crispy and golden.
Combining
- In a large bowl, combine the roasted Brussels sprouts with lemon juice, parmesan cheese, nuts, dried cranberries, and sliced red onion.
- Toss everything together and serve warm or at room temperature.
Notes
Store any leftovers in an airtight container in the refrigerator for 2-3 days. For the best texture and taste, enjoy on the same day. Keep nuts and dried cranberries separate until serving to maintain freshness.