I have said before that I believe my favorite thing to do in winter is to roast every veggie I can get my hands on. Last week when my CSA came in with this lovely stalk of brussel sprouts I knew exactly what I would do. They were so tender and delicious it makes me wonder if I will ever enjoy store bought brussel sprouts again. I accidently roasted mine longer than i'd intended too and they still came out delicious. This really is a easy and delicious dish that I think will make the perfect lunch for me this week. I love the addition of lentils because it offers that kick of protein that I often miss in my salads. I hope you will give this one a try!
Roasted Brussel Sprouts and Lentil Salad
Adapted from Naturally Ella
1/2 lb brussels sprouts
1/2 T olive oil
Pinch of salt
1/2 cup lentils
2 cups water
3-4 handfuls lettuce
2-3 ounces goat cheese
1/4 cup sunflower seeds
2 tablespoons vinegar (I used champagne)
1 tablespoons olive oil
1 tablespoon lemon juice, optional
1. Preheat oven to 400˚. Cut off stems and slice Brussels Sprouts in half. Toss with ½ tablespoon olive oil and pinch of salt. Roast until tender and browned, 20-25 minutes.
2. Rinse lentils and combine with water. Bring to a boil, reduce to a simmer, and cook 25-35 minutes or until tender. Drain and rinse under cold water.
3. Assemble salad by tossing lettuce, lentils, goat cheese, sunflower seeds, and roasted Brussels Sprouts. Whisk together vinegar, olive oil, and lemon juice. Toss with salad.