The first time I tried brussel sprouts (which was about 4 years ago) I told myself I didn’t like them. I never tried them again until last month while I was walking through the produce section, I passed them I thought, I need to give those nasty sprouts the chance to redeem themselves. I bought a very small amount, anticipating that I would hate them all over again. They sat in the fridge for about a week while I mustered up the courage to try them. Finally, I pulled them out and threw them in a cast iron skillet with a little water and few spices. I plugged my nose and closed my eyes (not really) as I prepared for that awful taste that was playing in my mind. Well, you can probably guess by this post that I didn’t think they were so bad after all. In fact, brussel sprouts are actually really good and lately I haven’t been able to get enough of them. They have become a “regular” on the the grocery list. I have experimented cooking them several different ways and roasting them is one of my favorites. Hope you enjoy this salad that I threw together for lunch!

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  • ½ lb Brussel Sprouts
  • 1 T grapeseed oil
  • 1 t dried thyme
  • ½ t salt
  • 1-2 T balsamic vinegar
  • Spinach
  • Sundried  tomatoes
  • Hemp seeds

Directions :

  1. Preheat oven to 400°
  2. Wash brussel sprouts and cut ends off. Toss them in a large ziplock bag with grapeseed oil, dried thyme, and salt.
  3. Place on a rimmed baking sheet and roast for about 30-35 minutes until tender.
  4. Remove from oven and drizzle balsamic vinegar over sprouts.
  5. Make a bed of spinach on a plate and top with brussel sprouts and sundried tomatoes.
  6. sprinkle with hemp seeds.    IMG_2561IMG_2565
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