Roasted Brussels Sprouts Salad

Introduction

Suzanne Olvey, chef and operations manager at Stone Soup PDX, brings this roasted Brussels sprouts salad packed with toasted almonds, golden raisins, fresh thyme, and a tangy mustard-maple dressing. It’s a hearty, warm dish that can also be served chilled.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (quarter if large)

• ½ cup extra virgin olive oil

• 1½ tsp sea salt

• 1 tsp black pepper

• 2 tbsp fresh thyme leaves

• 1 cup whole almonds

• ½ cup golden raisins

• Extra thyme for garnish

Dressing

• ½ cup + 2 tbsp Dijon mustard

• ½ cup maple syrup, honey, or agave

• ⅓ cup extra virgin olive oil

• 2 tbsp apple cider vinegar

• 2 tsp sea salt

• 1½ tsp black pepper

Steps

1. Preheat oven to 450°F and line a baking sheet with parchment paper.

2. Toss Brussels sprouts in olive oil, salt, pepper, and thyme. Place cut-side down on tray.

3. Roast for 12–15 minutes until fork-tender and browned. Add almonds for the last 5 minutes.

4. Shake dressing ingredients in a sealed jar until emulsified.

5. Chop Brussels and almonds roughly. Add to a bowl with raisins, thyme, and half the dressing. Mix well.

6. Taste, adjust seasoning or dressing as desired. Serve warm or chilled.