I went to the Hollygrove Farmer's Market and picked up some Spring greens, Brussels sprouts and colorful carrots, among a variety of other produce. My first instinct was the use the carrots for juice but they were far too pretty to waste in liquid form where I wouldn't be able to differentiate between the oranges, purples, and yellows. After Mardi Gras parades two weekends in a row I figured it would be a good time to enjoy a salad.
The quickest and most delicious way I knew how to enjoy these vegetables was definitely just roasting them. The Brussels sprouts I got were smaller than the ones I'm normally used to so I had to keep turning them and checking on them neurotically to make sure they didn't burn on me. The carrots were also a little on the smaller and skinnier side so I didn't leave them in the oven for very long. The sprouts and carrots were all roasted together and then hung out with some chopped apples and walnuts before heading into my belly.
This is honestly the tastiest salad I've put together.
Roasted Brussels Sprouts and Carrot Salad
Total time: 40 minutes
1 lb. Brussels sprouts, halved with ends chopped
4 medium carrots, chopped
1 clove garlic, minced
1 medium apple, diced
1/2 cup walnuts
2 cups Spring greens or salad greens of choice
3/4 cup extra virgin olive oil + 1/4 cup
2 tsp lemon juice
1/2 tsp dried oregano
1/4 tsp garlic powder
salt and pepper
Parmesan cheese for sprinkling
Preheat oven to 425°F. Toss the Brussels sprouts, carrots, and garlic together in a mixing bowl with 3/4 of extra virgin olive oil. Season with salt and pepper and spread onto a baking sheet. Roast in the oven for about 30 minutes or until the sprouts are slightly browned and easily pierced with a fork. Meanwhile, prepare the dressing. Mix the 1/4 cup extra virgin olive oil, lemon juice, dried oregano, and garlic powder together. Season with salt and pepper to taste. Once the sprouts and carrots are ready, assemble the salad. Toss the roasted vegetables with the salad greens, apple, and walnuts. Drizzle with dressing and sprinkle with Parmesan cheese.