Warm Brussels Sprouts Salad with Roasted Root Veggies

by fybrlifeadmin

Warm Brussels Sprouts Salad with Roasted Root Veggies

by fybrlifeadmin

We know what you’re thinking. Brussels sprouts salad? Trust us – these aren’t the sprouts your grandmother used to boil! There’s even a little bacon to top it off. Don’t be scared by the number of ingredients here. About half are for the dressing and you’ve probably got them in your cupboard already.

INGREDIENTS

  •  4 slices bacon
  • 1 large red onion, cut into large quarters
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1⁄2 teaspoon Dijon mustard
  • 1 teaspoon grainy mustard
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 4 cups Brussels sprouts, trimmed and sliced in half
  • 4 carrots or parsnips, peeled and sliced into 2-inch pieces
  • 2 sweet potatoes, cut into small cubes
  • 2 medium apples, thinly sliced
  • 2 cups shredded cooked chicken breast

INSTRUCTIONS

  1. Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Reserve the bacon drippings for cooking the veggies then transfer to a paper towel-lined plate to drain. Coarsely crumble and set aside.
  2. In a large bowl, combine the bacon drippings, brussels sprouts, carrots, sweet potatoes, vinegar, honey, mustard, salt, and pepper.
  3. Transfer the veggies to a sheet pan lined with foil. Bake for 30-35 minutes until everything is caramelized and cooked through. Remove from the oven and fold the hot veggies with the apples and chicken.
  4. Divide salad between 4 bowls then top with the crumbled bacon.
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