Italian: Roasted Brussels Sprouts Salad

Recipe by Kayla Lammy <klamm3@illinois.edu>

(makes about 6 servings)

A precursor of Brussels sprouts was grown in Ancient Rome, but the sprouts we are familiar with today were originally cultivated in Belgium. Just like here in the States, cavolini di Bruxelles, or “little cabbages of Brussels,” are a fall and winter crop in Italy, particularly northern Italy. Brussels sprouts are a good source of fiber and vitamin K among other nutrients. Roasting them brings out a sweeter flavor. I added beans to this dish for some added plant protein to go along with our pasta, making this a more well-rounded dish for vegetarians. I think this would make a tasty fall side to bring to a Thanksgiving potluck!

Ingredients:

• 1 lb Brussels sprouts
• 1 can cannellini or white northern beans, drained and rinsed
• Olive oil for drizzling
• Salt and pepper to taste
• 1 Tablespoon of Italian seasoning, divided
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon honey
• ¼ cup dried cranberries
• ¼ cup unsalted sunflower seeds

Procedure:

1. Preheat oven to 400*F. Wash sprouts and cut off ends. Thinly slice each brussel sprout into about ¼ inch slices. You can create a flat bottom on one edge of the brussel sprout to make it easier to cut. Slicing the sprouts increases the surface area so they roast faster.
2. Add sliced sprouts to a bowl. Drizzle with olive oil and toss with salt and pepper to taste. Transfer sprouts to a parchment lined baking sheet uncovered and place in a 400*F oven for 15 minutes.
3. While sprouts are roasting, take your drained and rinsed beans and toss them with a drizzle of olive oil and ½ Tablespoon of the Italian seasoning. I like to crush the dried seasoning in my hands by rubbing them together to release some of the aromatics of the seasoning.
4. Remove sprouts from the oven and reduce temperature to 375*F. Add the beans to the sprouts on the baking sheet and give everything a stir. Place back in the oven uncovered for another 15 minutes.
5. While the sprouts and beans are finishing roasting, in a medium mixing bowl, whisk together the balsamic vinegar, honey, and remaining Italian seasoning. Set aside.
6. When the sprouts and beans come out of the oven, toss in the vinegar mixture while still warm. Add cranberries and sunflower seeds and toss again. Cover bowl with a lid to keep warm. Serve when ready.  

Notes: Other ways to doctor this up would be to add goat cheese crumbles or feta, or add a little bit of bacon or prosciutto. Sunflower seeds could be subbed out for walnuts, almonds, or pistachios, and the cranberries could be subbed out for apples, sliced grapes, etc. The options are endless!