Serves about 6 people as a side
Brussels sprouts is no longer the despised vegetable of the past. This cruciferous vegetable is rich in sulfuric compounds that when charred or roasted transforms into a delicious nutty full-flavored side.
This Charred Brussels Sprout Salad is a summery fresh take on a side dish perfect for grilled and barbecued meats. First the sprouts are charred at a high heat with red onions. Then mixed with vibrant grape tomatoes and green scallions.
One thing I should note, the trick to getting charred food to not taste "burnt" is to use a generous amount of oil before roasting. This will prevent the dark color from tasting off. Too little oil and the sprouts will singe.
This salad can be made one or two days in advance, however, it is best served room temperature, so be sure to give it a little time to take off the chill.
Charred Brussels Sprouts Salad
About 1 lb (16 oz) Brussels sprouts, quartered
1 medium (about 8 oz) red onion, chopped into medium pieces
1/3 cup extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp onion powder
1/4 tsp black pepper
Dressing
2 Tbsp white balsamic or white wine vinegar
1 Tbsp Dijon mustard
6 Tbsp extra virgin olive oil
Salt & pepper to taste
About 1 cup (about 6 oz) grape tomatoes, quartered
About 1/2 cup finely sliced green scallions
Salt & pepper to taste
Directions
Preheat oven to 425F degrees with oven rack in the middle position.
In a medium - large size bowl toss together the Brussels sprouts, red onion, oil, salt, onion powder, and black pepper. Spread veggies out in an even layer on a greased or parchment lined sheet pan. Place pan in oven and roast until pieces are charred and browned, mixing them every 5 minutes in the oven, total roast time will be 10 to 20 minutes (depending on the size of the Brussels sprouts). Take veggies out of oven and season to taste with salt and pepper, if needed.
To make dressing: In a medium bowl, whisk together the vinegar, mustard, and oil together until smooth. Season with salt and pepper to taste.
Add the warm sprouts to the dressing, along with the grape tomatoes and scallions. Lightly toss together until coated. Adjust seasoning as needed. If making ahead of time, keep in refrigerator to store. Allow the salad to take the chill off before serving. Enjoy!
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