Delicious Meets Nutritious In This Easy Brussels Sprouts and Lentil Salad Recipe
Serve this tasty toss warm or at room temperature
Brussels sprouts are a cruciferous vegetable in the same family as kale. If you’ve seen these small green orbs in your grocery store but never knew what to do with them, then you have to try this Brussels Sprouts and Lentil Salad recipe. It’s loaded with good-for-you ingredients. Best of all, It’s so delicious, once you try it, you’ll never shy away from buying a bunch of these mini cabbages again.
With they’re tightly packed leaves, these little bundles are rich in antioxidants. We toss them with a splash of white balsamic for a pop of tangy-sweet goodness. Roasting caramelizes natural sugars for another layer of rich umami flavor. Then we add the lentils which are high in fiber and protein. Almonds add just the right amount of crunch. For a pop of brightness, we stir in fresh mint. Then finish the dish with nutty Parmesan. Watch the video, give it a try, then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 5 Tbs. olive oil
- 1 Tbs. white balsamic vinegar
- 1 1/2 lbs. Brussels sprouts, trimmed, halved
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup slivered almonds
- 1 clove garlic, minced
- 1/2 cup cooked lentils
- 1/3 cup fresh mint leaves
- 1/3 cup shaved Parmesan cheese
Instructions
PrintHeat oven to 350°F. In bowl, whisk together 3 Tbs. oil and vinegar; reserve.
On baking sheet, toss Brussels sprouts with remaining oil, salt and pepper; spread out in single layer. Roast until tender, 25 min., adding almonds and garlic during last 5 min. of cooking time. Add sprouts, lentils and mint to dressing in bowl; toss until coated. Top with Parmesan.
Nutrition
- Calories: 218 kcal
- Fat: 16 gram
- Saturated Fat: 3 gram
- Protein: 8 gram
- Carbohydrate: 15 gram
- Fiber: 6 gram
- Cholesterol: 5 mg
- Sugar: 3 gram
- Sodium: 216 mg
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