I ate this for lunch today and it was too tasty not to immediately post it here for you! This salad only has a few ingredients but the pop of lemon, caramelized Brussels sprouts, and salty parmesan have a certain wow factor when put together.
Fresh lemon on Brussels sprouts is positively divine. You could I suppose use your favorite Balsamic vinaigrette or lemon vinaigrette but you really don’t need to. Just squeeze a lemon right over the salad, drizzle with olive oil, grind a bit of black pepper and sea salt and you’re good to go. Very French I think!
There’s no amounts in this recipe because that’s how I roll with salad. Since it’s easy to roast a bunch of Brussels sprouts at one time, this would be a really easy salad to build on a platter when you’ve got guests. This would also be delicious with a bit of crispy bacon or pine nuts for more crunch.
Roasted Brussels sprouts
- Roast Brussels sprouts. (Method here.)
- Add some greens to each plate. Top with Brussels sprouts. Squeeze a bit of lemon juice on top, drizzle with olive oil, and season with salt and pepper. Repeat with another layer of greens and Brussels sprouts. Grate parmesan and add a good amount to each salad. Delicious!
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