Roasted Brussels Sprout Salad Recipe – Greek Style!

This Roasted Brussels Sprout salad recipe is a real crowd-pleaser. Roasting the Brussels sprouts gives them a nice smoky, nutty flavour which is a great combination with the classic Greek flavours of feta,
oregano and lemon.

How to make this salad

1Prepare your Brussels
Preheat your oven to 200°C.
Wash the Brussels sprouts and trim the dry base of each sprout, but not too close so that the sprout starts coming apart. Peel away any outer browning, yellow or blemished leaves, then cut in half.

2Roast them
In a baking tray lined with baking paper add your Brussel sprouts, whole garlic cloves, dried oregano, chilli, then squeeze half the lemon on top. Season well with sea salt and freshly cracked pepper, toss to coat evenly, then place in the oven for 20-30 minutes until golden brown.
Remove from the oven when done, squeeze the garlic cloves on top of the sprouts, add the olive oil and lemon juice, then add half the sun-dried tomatoes and mix well to combine.

3Assemble your salad
Arrange your roasted Brussels in a salad bowl, scatter the crumbled feta, reserved sun-dried tomato strips and the oregano sprigs on top, then serve.

What to serve with Greek roasted Brussels

This salad pairs well with corned beef, lamb, pork, turkey as well as chicken.

Roasted Brussels Sprout Salad Recipe – Greek Style!

This Roasted Brussels Sprout salad recipe is a real crowd-pleaser.

Print Recipe Pin Recipe Rate this Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Salad

Cuisine: Greek

Keyword: Intermediate

Servings: 4 as a side

Calories: 251kcal

Ingredients

For roasting…

• 500 grams Brussels sprouts
• 2 tbsps olive oil
• 1 tbsp lemon juice (Juice of ½ a lemon)
• 1 tsp Greek oregano (dried)
• ½ -1 tsp chili flakes
• 2 garlic cloves
• Sea salt and cracked black pepper

For the salad…

• 50 grams feta (crumbled)
• ½ cup sun dried tomatoes (cut into strips)
• 2 oregano sprigs (fresh)

For the vinaigrette…

• 2 tbsps olive oil
• 1 tbsp lemon juice (Juice of ½ a lemon)

Metric – Imperial

Instructions

• Preheat your oven to 200°C.
• Wash the Brussels sprouts and trim the dry base of each sprout, but not too close so that the sprout starts coming apart. Peel away any outer browning, yellow or blemished leaves, then cut in half.
• In a baking tray lined with baking paper add your Brussel sprouts, whole garlic cloves, dried oregano, chili, then squeeze half the lemon on top. Season well with sea salt and freshly cracked pepper, toss to coat evenly, then place in the oven for 20-30 minutes until golden brown.
• Remove from the oven when done, squeeze the garlic cloves on top of the sprouts, add the olive oil and lemon juice, then add half the sun-dried tomatoes and mix well to combine.
• Arrange in a salad bowl, scatter the crumbled feta, reserved sun-dried tomato strips and the oregano sprigs on top, then serve.

Nutrition Facts

Roasted Brussels Sprout Salad Recipe – Greek Style!

Amount Per Serving

Calories 251 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Cholesterol 11mg4%

Sodium 201mg9%

Potassium 957mg27%

Carbohydrates 21g7%

Fiber 7g29%

Sugar 9g10%

Protein 8g16%

Vitamin A 1115IU22%

Vitamin C 115mg139%

Calcium 144mg14%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!