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Savory & Sweet Brussels Sprouts Salad
we're making
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This is a perfect side dish; the freshness of the salad balances some of the heavier options on the table!
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You will need...
Uncooked wild rice
Brussels sprouts
Garlic
Olive oil
Coarse salt
Dried cranberries
Celery
Pecans
Parmesan cheese
Lemon zest
Jar
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You will need...
Balsamic Vinaigrette
Olive oil
Balsamic vinegar
Dijon mustard
Maple syrup
Black pepper
Coarse salt
Lemon juice
Jar
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It's so good!
With the perfect combo of warm roasted brussels sprouts, cranberries, pecans, parmesan, and cooked wild rice!
Flour Bowl
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Cook wild rice according to package directions. I recommend finishing the remaining steps while the wild rice cooks.
1
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Preheat oven to 400°F. Place prepared brussels sprouts and garlic on a baking sheet. Coat with oil, then sprinkle with salt. Roast for 20-25 minutes.
2
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Toss the sprouts and rice together in a bowl. Peel and smash the garlic, then add it to the bowl along with cranberries, celery, pecans, and lemon zest.
3
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Whisk all of the vinaigrette ingredients together. When ready, stir it into the salad to taste, then toss to fully combine.
4
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Grate fresh Parmesan cheese on top and serve warm or at room temperature. Enjoy
5
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Tap to get the full recipe, plus tips, serving suggestions, and more! Enjoy!
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Try more side
dishes!
Bean Salad
Roasted Tomatoes
Green Cutlery
Asparagus Pasta
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