Carrot and Brussels Sprout Salad
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Carrot and Brussels Sprout Salad
Difficulty Level: 
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Preparation
  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, add all ingredients for the dressing and mix until well combined. Set aside.
  3. In a large bowl, combine Brussels sprouts, carrots, red onion, thyme, Windsor® Coarse Himalayan Pink Salt and black pepper. Toss and coat with 3 tbsp of the dressing.
  4. Arrange vegetables in a single layer on a baking sheet and roast on top rack of oven for 10-12 minutes.
  5. Remove vegetables from oven and stir. Return to oven and cook 10-12 minutes more or until vegetables are cooked through and lightly caramelized.
  6. Remove vegetables from oven, stir in kale and return to oven for 1-2 minutes. Kale should be lightly wilted, but still very green.
  7. Remove vegetables from oven and transfer to a large bowl. Toss with apples and remaining dressing.
  8. Serve immediately.

Servings: 6-8

Ingredients

 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, add all ingredients for the dressing and mix until well combined. Set aside.
  3. In a large bowl, combine Brussels sprouts, carrots, red onion, thyme, Windsor® Coarse Himalayan Pink Salt and black pepper. Toss and coat with 3 tbsp of the dressing.
  4. Arrange vegetables in a single layer on a baking sheet and roast on top rack of oven for 10-12 minutes.
  5. Remove vegetables from oven and stir. Return to oven and cook 10-12 minutes more or until vegetables are cooked through and lightly caramelized.
  6. Remove vegetables from oven, stir in kale and return to oven for 1-2 minutes. Kale should be lightly wilted, but still very green.
  7. Remove vegetables from oven and transfer to a large bowl. Toss with apples and remaining dressing.
  8. Serve immediately.

Servings: 6-8