This recipe focuses on simplicity, freshness, and balance.
It offers steady energy while remaining light but satisfying.
Brussels sprouts bring depth and natural nourishment.
Walnuts add texture and richness without heaviness.
A simple salad that fits naturally into mindful daily routines.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Roasted Brussels Sprouts and Walnut Salad
Roasted Brussels sprouts and walnut salad. A simple plant-forward dish with rich flavor and easy preparation.
Ingredients
Equipment
Baking Sheet
Mixing bowl
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Place Brussels sprouts on a baking sheet.
- Drizzle with olive oil, thyme, salt, and black pepper.
- Toss to coat evenly.
- Roast for 20-25 minutes until tender and golden.
- Toast walnuts in a pan for 3-4 minutes.
- Transfer roasted sprouts to a bowl.
- Add toasted walnuts.
- Drizzle with lemon juice and toss gently.
- Garnish with fresh parsley and serve.
Nutrition
Notes
• Roast cut-side down for better caramelization
• Toast walnuts lightly for extra flavor
• Add a touch of honey or balsamic for variation if desired
• Toast walnuts lightly for extra flavor
• Add a touch of honey or balsamic for variation if desired