I seriously love roasted Brussels sprouts. They're bitter and sweet, creamy and crunchy... just awesome. Because of this love of sprouts I found myself the other day with 3 pounds of said brassica that really needed to be used, an empty stomach and a desire for a quick and easy lunch. Thus my Roasted Brussels Sprouts and Bean Salad was born. As usual this is a loose recipe: it's flexible, scalable, and really more of an outline. Use what you have, what you like, in the ratios you prefer.
Roasted Brussels Sprouts and Bean Salad
|wash and quarter sprouts|
extra virgin olive oil
Wash and quarter sprouts. Toss with olive oil and salt. Spread on rimmed baking sheet and roast at 350 until crispy around the edges and softish in the middle (or however you like them... blackened, barely cooked, whatever). Drain beans (and rinse if you don't like the goo). Gently mix (so as not to smash all the beans) with sprouts and feta (the more the better in my opinion). Dress with olive oil, lemon juice, salt, pepper and minced or pressed garlic. Gently stir to coat.
|...toss with lemon, olive oil, and garlic|