You know the best way to get into the Christmas spirit? Besides singing loud for all to hear?
Eating brussels sprouts and sun-dried tomatoes. True story.
Ok, ok… You don’t have to eat brussels sprouts and sun-dried tomatoes to be all Christmas-y, but how could you NOT with those beautiful Christmas colors right on your plate? Right.
Now, in case you WEREN’T fully aware, Christmas is almost here. Like less than three days. Like the elves are down to the wire here and Santa is probably sleeping 24/7 just to prepare. I mean that’s what I would be doing if I were him. And eating all the cookies. Gotta stretch the stomach out, obviously.
If you’re starting to feel the strain of getting everything ready for the big day, the last thing on your mind is probably trying out some new recipe. I’m not ignoring your frenzy by posting a recipe, I’m helping. I promise.
This roasted salad could NOT be easier to make, especially if you have a grocery store near you that sells pre-shredded brussels sprouts. And if you don’t, a few quick pulses in the food processor fixes that! The most time-consuming part of this recipe? Roasting it. And you know what you can do while roasting it? Like a million other things.
Just don’t forget to set a timer whilst doing your million other things because you will end up with Burnt Brussels Sprout and Sun-Dried Tomato Salad. Not as appealing or Christmas-y. Oh, and you can totally make this ahead of time when you do have a little free time and then throw it on the table whenever it’s time to eat.
Roasted Brussels Sprout & Sun-Dried Tomato Salad
- 2 packages of fresh brussels sprouts, about 9 cups (if possible, buy one of the bags pre-shredded)
- 1/2 cup sun-dried tomato (not packed in oil if possible and read the ingredient list for weird preservatives)
- 3 cloves garlic, minced
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp red pepper flakes
- 1/3 cup raw pine nuts (or almonds or pecans)
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- In a small container with a lid, combine the sun-dried tomatoes, garlic, oregano, basil, red pepper flakes, pine nuts, olive oil, salt, and pepper. Shake a few times to combine everything and then set aside.
- Pre-heat the oven to 375 and line a large baking sheet with a Silpat or parchment paper.
- Take one package of brussels sprouts and slice them in half. Place in a large mixing bowl. Take the other package of brussels sprouts and using a food processor, shred them. If you have pre-shredded brussels sprouts you can skip this part. Place the shredded sprouts in the mixing bowl.
- Add the sun-dried tomatoes to the bowl and mix everything really well so it’s all coated. Spread the sprouts out on the baking sheet in an even layer.
- Roast for 25 minutes. About halfway through, take out the pan and use a spatula to move things around. Then return the oven and finish roasting. The sprouts should just be starting to brown along the edges.
- Take it out and let it cool a few minutes before serving. If you’re making this in advance, let it cool completely then store in the fridge for up to 4 days. Warm it up in the oven for a few minutes before serving.