Roasted and Chopped Simple Brussels Sprout Salad
Author: Blondes Eat Clean
Recipe type: Side Dish
- 1 lb of cleaned brussels sprouts
- 2T coconut oil
- 3-4T EVOO
- Generous S&P
- ½ cup of toasted pecan pieces
- Lemon wedges for serving
- Turn oven to 350 degrees
- FINELY, THINLY slice and chop brussels sprouts, removing tails and yellow leaves. Mix sprouts with liquefied coconut oil, 2 T of evoo, salt and pepper. Mix and spread evenly on baking sheet adding more salt and pepper and remaining EVOO. (may require two pans). Bake for 20 min, shaking pan every few minutes. I like mine really crispy so keep an eye on them and take them out when they reach your desired level of ‘done’.
- Remove and toss with toasted pecans and a squeeze of lemon if you like.
This is so simple but so delicious! You can get creative and add feta, goji berries, pomegranate seeds, more nuts, whatever you like. I eat this as a meal sometimes and it is so satisfying. Enjoy!