It has been a crazy week in the Collier house. Lt. Dan was out of town all week. I managed to pull a muscle that’s had me limping around for days. Plus, the kids’ spring activities have picked up and I’ve been on chauffeur duty every day in the afternoons. (Is it spring yet?) Sometimes it makes me wish I lived on an isolated farm out in the middle on nowhere, and homeschooled. Nah… I bet that would just mean more drive time!
Nevertheless, I’m still trying to make sure there is something fresh and healthy on the dinner table each night. While Dan was away, the kids and I found ourselves eating dinner salad most nights. Some with meat and some without. They never mind a salad for dinner, as long as it’s filling, crunchy, and offers a bit of sweetness. We found this roasted brussels sprouts salad to be a hit with everyone. The kids love the crispy edges on the brussels, the tart apples, and of course, the sweet maple vinaigrette. And I love how easy it is to pull together a quick healthy meatless meal.
I simply shaved brussels sprouts thin, drizzled them with oil, and roasted them in a piping-hot oven. While the brussels were crisping, I made an easy vinaigrette with maple syrup and sparkling champagne vinegar to drizzle over the top. Then I loaded the hot brussels sprouts with toasted walnuts, dried cranberries, and fresh green apples. The hot-cold, sweet-tart, rustic-elegant clash of flavors (and textures) is highly appealing. I think we’ll keep making this Roasted Brussels Sprouts Salad until spring really shows up. Share This Recipe With Friends!
