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Brussels sprouts salad

Roasted Brussels Sprouts Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds Brussels sprouts trimmed and halved
  • 3 tablespoons olive oil divided
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/2 cup dried cranberries
  • 1/2 cup pecans roughly chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F. Toss sprouts and chickpeas with 2 tablespoons oil, salt, and pepper on a large baking sheet; arrange sprouts cut-side down.
  2. Roast 20-25 minutes, stirring halfway, until sprouts are golden brown with crispy edges and chickpeas slightly crunchy.
  3. Meanwhile, whisk vinegar, honey, mustard, remaining 1 tablespoon oil, salt, and pepper in a small bowl.
  4. Transfer roasted vegetables to a large serving bowl; toss with cranberries and pecans.
  5. Drizzle with dressing; toss gently. Top with feta; serve warm or at room temperature.