Roasted Brussels Sprout Salad

I don’t even remember what dish I originally set out to make with my brussels sprouts, but this is what I ended up with and am quite happy about it. So I actually don’t normally eat salads because I don’t like them unless they’re loaded with unhealthy things. I don’t particularly like iceberg lettuce (or rather, find it very boring) and I don’t like kale. I’m partial to spinach so don’t mind those salads as much, but I will never willingingly choose a salad from a menu.

This dish changes things up a little and uses roasted brussels sprouts as the base instead. It contributes a lot of flavor and gets away from boring lettuce and not-so-tasty kale that’s been all the rage over the past couple of years.


Roasted Brussels Sprouts

I don’t like cutting brussels sprouts because the leaves always fall off and then get burned when roasting them. I’ll get to that a little further down. Also, it makes more sense to start with the egg whites first, but already started writing this in this order. Plus, the brussels are the star of the show!

Once the stem ends are cut off and I’ve sliced the sprouts in half lengthwise, they get tossed in olive oil. I usually start with 1 tbsp so that they don’t end up getting too drenched and add more if necessary. For this many brussesls sprouts, you’ll probably need at least 2 tbsp.

I roasted them at 400°F (same temp as the egg whites so you don’t have to change temps) for 20 minutes. Those pesky pieces that fell off from the cutting step started to burn at this point, so I just removed them and set them aside and stuck the remainder back into the over for another 20 minutes. Keep an eye on them though because depending on how small the pieces are, they could be done sooner.

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Roasted brussels sprouts

Baked Egg Whites

I borrowed this idea from my brother and it’s kind of a weird one, but I like it because it adds protein, but not heaviness, to the salad. The first time I saw him eating it, I actually thought it was chicken.

I dumped a container of liquid egg whites into an 8×8 baking dish and sprinkled very generously with salt. The dish went into the oven at 400°F for 8 minutes. I opened the oven door and used a toothpick to pop the fat air bubbles that form, kept it baking for another 5 minutes, popped air bubbles again, and then baked for a last 5 minutes. These times may vary slightly depending on your oven, but basically I baked it until it was firm and juuuust barely started to turn brownish on the edges.

The egg whites get cooled and cut into pieces and they actually store well in the refrigerator.


Salad Mixin’s

I used baby bella mushrooms to round out the vegetable foundation (you could probably use beets too in addition to or instead of mushrooms), and I used sliced almonds and goat cheese as toppings.

For dressing, I just drizzled a bit of lemon juice on top since the roasted brussels sprouts actually add quite a bit of flavor already. I don’t like balsamic vinegar that much, but that would probably be a good choice if you do like it.


Voilá!

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Roasted brussels sprouts salad with mushrooms and egg whites, topped with goat cheese and sliced almonds, and drizzled with lemon juice



Recipe

Roasted Brussels Sprouts Salad

Servings: 4

Ingredients

  • 1 lb. brussels sprouts
  • 2 tbsp olive oil
  • Salt
  • 16 oz liquid egg whites
  • Salt
  • 8 oz. mushrooms, sliced
  • 4 oz. goat or feta cheese, crumbled
  • 4 tbsp sliced almonds
  • Optional: lemon juice or balasamic vinegar as dressing

Method

  1. Preheat oven to 400°F
  2. Pour liquid egg whites into 8×8 baking dish and sprinkle very generously with salt
  3. Place in oven for 8 minutes. Pop air bubbles. Bake for 5 more minutes. Pop air bubbles. Bake for 5 more minutes or until firm. Remove and let cool and cut into 16 pieces
  4. Meanwhile, slice stem end off of brussels sprouts and cut sprouts in half lengthwise
  5. Toss sprouts in olive oil, lay out on baking sheet cut side down, and sprinkle with salt
  6. Roast in oven for 20 minutes. Check and remove any pieces that are starting to burn. Place back in oven and roast for another 20 minutes.
  7. Meanwhile, cook mushrooms on stovetop until tender
  8. Combine brussels sprouts, egg white pieces, and mushrooms together and top with crumbled cheese and sliced almonds. Drizzle with desired dressing
  9. Nom nom nom!

Estimated Nutritional Information (per serving, no dressing): 412 calories; 17.1g fat; 13mg cholesterol; 2,348mg sodium; 996.8mg potassium; 13.6g carbs; 43g protein

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