WHY YOU’LL LOVE THIS SHREDDED BRUSSELS SPROUT SALAD

• Simpler than it seems. The veggies and potatoes are simply seasoned and then baked in the oven. While everything bakes, just blend up the sauce and toss everything together. I’ve also shared some short cuts as needed to help make this recipe even more uncomplicated.
• Customizable. Throughout this post you will see some recommended swaps and different ideas for putting this meal together to best suit your needs and taste preferences.
• A complete meal! This means you are getting your protein, starch and fiber all in one dish. It’s satisfying and a really delicious way to get in your nutrients.
• 
  
  
  
  

• KEY INGREDIENTS ANdSUBSTITUTIONS

  • Potatoes: I used baby potatoes. Cubed Yukon gold potatoes work for this recipe too, but instead of smashing the potatoes after boiling, just rough them up a little by shaking them up in the pot after draining them.
  • Brussels Sprouts: You can also swap as a 1:1 for shredded cabbage and still get the same crunch and texture.
  • Shallots: Works just as well using sliced red onions.
  • Chickpeas: You can swap for any bean, I just prefer chickpeas. For other beans like white beans or butter beans, make sure to dry them well before seasoning and roasting. You can also save a step and swap the chickpeas with some thawed edamame instead.
  • Seasonings: I used a combination of oregano, garlic powder and coriander for roasting. The dressing uses some dry dill, but fresh dill can easily be used instead. If not a fan of dill, you can also swap for cilantro or chives.
  • Avocado: This provides some whole fats to our meal. You can swap the avocado for 1/3 cup extra virgin olive oil.
  • Capers: This adds complex flavors to the dressing. If not a fan, swap for some marinated artichoke hearts instead.
  • Mustard: I recommend Dijon mustard for the right flavor profile.
  • Sweetener of choice: Any liquid sweetener like agave nectar can work here. This is being added to help balance any sharp tangy flavors. Adjust amount to your own preference.
  • Yogurt: I kept this plant-based by using a plant-based soy yogurt, but feel free to use the yogurt you like. I do recommend making sure you are using a plain unsweetened variety if you can.
  • Lemon: I recommend using a fresh lemon for this.

  HOW TO MAKE SHREDDED BRUSSELS SPROUT SALAD

  FOR THE POTATOES

  Preheat the oven to 425F and line 3 small baking trays with parchment paper. Bring a large pot of water to a boil. Salt the water liberally then add the potatoes and cook for 12 minutes or until fork tender, then drain.

• 
  

• 

  FOR THE CHICKPEAS

  Place your rinsed chickpeas on a clean kitchen towel and dry them well. To the second tray add the chickpeas and toss with 1/2 tablespoon oil and a pinch of salt until evenly coated. Spread the chickpeas out in a single layer then roast in the oven on the bottom rack for 20 minutes. Add 1/2 teaspoon each of garlic powder and oregano, then toss with a spoon and return to the oven for 10 minutes.

  

  

  FOR THE BRUSSELS SPROUTS

  To the last tray, add half of the shredded brussels sprouts, the shallots, and the remaining tablespoon of oil, remaining teaspoon of garlic powder and oregano, 1/2 teaspoon coriander and a generous pinch of salt and pepper. Toss to combine, spread it out evenly on the tray and roast for 15 minutes until the edges start to crisp.

  

  

  SAUCE AND ASSEMBLY

  While everything is roasting, add the avocado, yogurt, garlic, lemon zest and juice, mustard, capers, sweetener, and a pinch of salt and pepper to a blender cup. Blend until smooth then stir in the dry dill.

  

  

  To assemble, add the remaining raw shredded brussels sprouts and parsley to the tray of roasted brussels sprouts then top with the roasted potatoes. Drizzle the tray with half the avocado sauce then give everything a toss to coat. Serve a portion of the roasted veggies in a bowl and top with the chickpeas and more sauce as desired and enjoy.

• 
  

  • 1 lb baby potatoes
  • 1, 15 oz can chickpeas, drained and rinsed
  • 1 lb brussels sprouts, trimmed and thinly sliced into shreds
  • 2 shallots, thinly sliced
  • 3 tbsp avocado oil and more as needed
  • 2 1/2 tsp garlic powder
  • 2 1/2 tsp dry oregano
  • 1 tsp ground coriander
  • 1/3 cup fresh parsley, minced
  • Kosher salt
  • Black pepper

  Avocado Dressing

  • 1/2 avocado
  • 1/3 cup unsweetened plain plant-based yogurt
  • 1 garlic clove, grated
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 1 tsp capers
  • 1 tsp Dijon mustard
  • 1 tsp agave or maple syrup
  • 1/4 cup water
  • 1 tsp dry dill

  Cook Mode Prevent your screen from going dark

  ---

  INSTRUCTIONS

  1. Preheat the oven to 425F and line 3 small baking trays with parchment paper.
  2. Bring a large pot of water to a boil. Salt the water liberally then add the potatoes and cook for 12 minutes or until fork tender, then drain.
  3. Brush the bottom of one of the trays with 1/2 tablespoon oil. Add the potatoes to the pan then use a fork or heavy bottom cup to smash the potatoes making sure the potatoes have space between them. Evenly sprinkle the potatoes with 1 teaspoon each oregano and garlic powder, 1/2 teaspoon coriander and a pinch of salt and pepper. Evenly drizzle the potatoes with 1 tablespoon oil then place in the oven to bake for 20 minutes. Flip the potatoes, then bake again for 10-15 minutes until golden and crisp around the edges.
  4. Place your rinsed chickpeas on a clean kitchen towel and dry them well. To the second tray add the chickpeas and toss with 1/2 tablespoon oil and a pinch of salt until evenly coated. Spread the chickpeas out in a single layer then roast in the oven on the bottom rack for 20 minutes. Add 1/2 teaspoon each of garlic powder and oregano, then toss with a spoon and return to the oven for 10 minutes.
  5. To the last tray, add half of the shredded brussels sprouts, the shallots, and the remaining tablespoon of oil, remaining teaspoon of garlic powder and oregano, 1/2 teaspoon coriander and a generous pinch of salt and pepper. Toss to combine, spread it out evenly on the tray and roast for 15 minutes until the edges start to crisp.
  6. While everything is roasting, add the avocado, yogurt, garlic, lemon zest and juice, mustard, capers, sweetener, water and a pinch of salt and pepper to a blender cup. Blend until smooth then stir in the dry dill. If needed, add more water 1 tablespoon at a time until the sauce is to your desired consistency.
  7. To assemble, add the remaining raw shredded brussels sprouts and parsley to the tray of roasted brussels sprouts then top with the roasted potatoes. Drizzle the tray with half the avocado sauce then give everything a toss to coat. Serve a portion of the roasted veggies in a bowl and top with the chickpeas and more sauce as desired and enjoy.