Wild Rice Brussels Sprouts Salad
- Holly Swearingen
- Nov 22, 2023
- 2 min read
Wild Rice Brussels Sprouts Roasted Salad. Roasted caramelized veggies paired with a garlic rosemary butter sauce.
I never liked brussels sprouts, until a trip to California with the family. We landed at this garage turned restaurant. They served us, free brussels sprouts cooked with bacon. Since then, brussels sprouts has been on the menu. This Wild Rice Brussels Sprouts Roasted Salad is a perfect side to your holiday meal, or any dinner. The dish is a combination of savory, soft, crunchy, sweet and tart. Everything is well balanced and pulled together with the rosemary garlic butter sauce. It is light but filling. A crowd pleaser in taste and sight. The colors are gorgeous combination of rustic and vibrant.
Simple Side Dish Recipe - Wild Rice Brussels Sprouts Salad
Equipment
Sheet pan
Parchment Paper
Saucepan
Length of Time
Prep Time - 10 minutes
Cook time - 20 minutes
Servings
Serving Size: 1/4 batch
Servings: 4
Ingredients
10 ounces brussels sprouts halved
1 sweet potato large diced
2 cups cooked wild rice (I like to use the microwave packs to save time – unseasoned packs)
1/2 cup purple onion small dice
¼ cup Pomegranate
2 tablespoons butter – ¼” cubes
½ teaspoon rosemary chopped
1 teaspoon kosher salt
¾ teaspoon black pepper
Sauce
1 tablespoon salted butter
2 garlic minced
1 teaspoon rosemary
Directions
Preheat oven to 350° F
On a sheet pan lined with parchment paper, add brussels sprouts, sweet potatoes, butter, ½ teaspoon rosemary, wild rice, pomegranate and purple onion.
Season with salt and pepper
Add butter cubes
Roast for 20 minutes
While veggies are roasting in the last 5 minutes, in a saucepan melt butter
Add garlic and rosemary. Let sit on low until ready to toss with veggies
Pull out roasted veggies, place in serving bowl, toss with butter sauce
Serve
Notes
This recipe would be great with added protein (shrimp, chicken, steak etc.) and served as the main course.
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