A Simple yet Savory Delight: Roast Sprout Salad with Anchovies and Parmesan
When it comes to incorporating Brussels sprouts into our meals, many of us tend to associate them with Christmas or special occasions. However, these nutritious vegetables are perfect for everyday use, whether shredded and stir-fried with spices or roasted and dressed as in this mouth-watering salad.
This delightful recipe combines the natural sweetness of Brussels sprouts with the savory flavors of anchovies, parmesan, and a tangy Caesar-esque dressing. The result is a dish that's not only incredibly easy to prepare but also packed with flavor and nutrients.
The prep time for this salad is relatively quick, taking just 10 minutes, while it takes 35 minutes to roast the Brussels sprouts in the oven. This makes it an ideal option for a light lunch or side dish that won't break the bank or take up too much of your cooking time.
To start, preheat the oven to 240C (220C fan) and toss the halved Brussels sprouts with olive oil, vinegar, sea salt, and black pepper in a large roasting tray. The key here is to massage everything into the sprouts to ensure they're evenly coated. Roast for 15 minutes before adding some torn ciabatta pieces, which will crisp up nicely along with the vegetables.
Once the ciabatta has had its turn under the spotlight, it's time to create the dressing. Using a mortar and pestle, combine minced garlic, anchovies, and chopped shallot, followed by olive oil, vinegar, and black pepper. The goal is to achieve a thick, creamy consistency that will tie the whole salad together.
To assemble the dish, stir the dressing through the roasted Brussels sprouts, then add some thinly sliced little gems (baby kale) and a sprinkle of chopped chives on top. Finally, shave over some grated parmesan cheese for an added layer of flavor.
This recipe is perfect for anyone looking to add more vegetables into their diet without sacrificing taste or convenience. With its combination of textures, flavors, and nutrients, the roast sprout salad with anchovies and parmesan is sure to become a new favorite in your household.
When it comes to incorporating Brussels sprouts into our meals, many of us tend to associate them with Christmas or special occasions. However, these nutritious vegetables are perfect for everyday use, whether shredded and stir-fried with spices or roasted and dressed as in this mouth-watering salad.
This delightful recipe combines the natural sweetness of Brussels sprouts with the savory flavors of anchovies, parmesan, and a tangy Caesar-esque dressing. The result is a dish that's not only incredibly easy to prepare but also packed with flavor and nutrients.
The prep time for this salad is relatively quick, taking just 10 minutes, while it takes 35 minutes to roast the Brussels sprouts in the oven. This makes it an ideal option for a light lunch or side dish that won't break the bank or take up too much of your cooking time.
To start, preheat the oven to 240C (220C fan) and toss the halved Brussels sprouts with olive oil, vinegar, sea salt, and black pepper in a large roasting tray. The key here is to massage everything into the sprouts to ensure they're evenly coated. Roast for 15 minutes before adding some torn ciabatta pieces, which will crisp up nicely along with the vegetables.
Once the ciabatta has had its turn under the spotlight, it's time to create the dressing. Using a mortar and pestle, combine minced garlic, anchovies, and chopped shallot, followed by olive oil, vinegar, and black pepper. The goal is to achieve a thick, creamy consistency that will tie the whole salad together.
To assemble the dish, stir the dressing through the roasted Brussels sprouts, then add some thinly sliced little gems (baby kale) and a sprinkle of chopped chives on top. Finally, shave over some grated parmesan cheese for an added layer of flavor.
This recipe is perfect for anyone looking to add more vegetables into their diet without sacrificing taste or convenience. With its combination of textures, flavors, and nutrients, the roast sprout salad with anchovies and parmesan is sure to become a new favorite in your household.
... like we're always trying to 'add' more of something to make life better, but sometimes the simplest things are the most profound 
... a humble sprout can be transformed into a masterpiece with just a few key ingredients 
... and that's when I start wondering about the beauty in imperfection – why do we always strive for perfection in cooking, but not in life? 
... this recipe is like a reminder to slow down, appreciate the little things, and let nature take its course 
And don't even get me started on the Parmesan - isn't that just fancy cheese dust? 
It's just gonna be a bunch of random stuff tossed together in the oven and called a salad.
I've been looking for ways to eat more veggies without feeling like I'm sacrificing flavor, and this one sounds amazing. anchovies can be kinda polarizing but I think they'd add such a nice salty kick to the sweetness of the sprouts. And parmesan is always a winner in my book - who needs cheese when you can just shave it on top? 
. Can we get something new for a change? Like, have you guys tried those new plant-based milks from the latest fad shop? They're supposed to be game-changers 
. And don't even get me started on the whole "anchovies are underrated" thing 
, and adding those salty anchovies? Game. Changer. 
I love how easy it is to whip up a salad that's actually good for you too - packed with vitamins and all that jazz 
. And the best part? It's so versatile! You can have it as a side dish or even make it into a main course by adding some protein like chicken or salmon 
. Can't wait to try this out tonight 
The addition of anchovies might sound weird at first, but trust me, it's a game changer. The parmesan cheese is just the cherry on top (or should I say, the sprinkle?). I've been meaning to try this out for ages and now that you've shared it, I'm definitely giving it a go! 
It's also great that it's not too fiddly or time-consuming - perfect for a quick lunch or dinner. Can't wait to see how it turns out! 
. I mean, I know some ppl love 'em for their salty goodness but honestly, I just don't get it. Like, what's up with all the fuss? They're like little fishy flavor bombs that just blow your taste buds away... in a bad way 
. I'd rather skip 'em altogether and go for something else, like extra olives or artichoke hearts. And don't even get me started on the whole "anchovies make everything better" thing... nope, not for me! 
️. And can we talk about how easy it is to make? 10 minutes prep time and 35 minutes to roast... that's basically no cooking at all 
Would love to try this out ASAP, thanks for sharing 
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. I can already imagine the combo of crispy ciabatta, tangy dressing, and caramelized veggies... drooling over here 
. What's wild is that it's literally 10 minutes prep time! That's what I'm talking about - quick, easy, and nutritious 
. I've been making it for my family every week now and we all can't get enough of it. The best part is how easy it is to make, even on a crazy busy day 
. My only suggestion would be to add some crusty bread or crackers on the side so you can mop up that delicious Caesar dressing 
. Overall, this recipe is a total winner! 
. I'm totally trying this out tonight, and if it's as good as you say, I'll be a Brussels sprouts convert for life 
gotta say, this salad looks so good i wanna just dive in! 
but what im thinkin is, why not add some other greens like arugula or spinach too? 
10 minutes prep time? That's like, super quick! And I love how you've paired Brussels sprouts with anchovies and parmesan - the salty umami flavor of it all sounds amazing