Of course I didn't have garlic powder, ran out of dijon and substituted with 2 tsp Honey Mustard and had to add a ripe beautiful avocado. I used Earthbound Farms Organic Power Greens. You could add roasted chickpeas, yams, spiralized beets.. go crazy!
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Ingredients
  • 1 pound (1 1/2 packages pre-washed) brussel sprouts, stemmed and quartered
  • himalayan pink salt and organic ground black pepper
  • 1 tsp garlic powder
  • Dressing
  • 1/4 cup plain (not vanilla) greek yogurt
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 + tsp dijon mustard
  • 1-2 cloves crushed garlic
  • salt and pepper
  • Salad
  • mixed greens
  • 1/3 cup shredded carrots
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup dried cranberries
  • 1/3 cup parmesan cheese *optional
Instructions
  1. Preheat oven to 400F. Line a cookie sheet with parchment paper. Cut, stem and quarter the brussel sprouts and spread in a layer on the prepared pan. Season and sprinkle with olive oil. Blend together by hand so each sprout is covered in oil. Pop into the oven to roast, turning regularly, for about 25-30 minutes.
  2. In a mixing bowl, whisk all dressing ingredients together.
  3. Spread greens on a pretty platter or salad bowl. Top with roasted brussel sprouts, carrots, almonds and scatter dried cranberries over top.
Recipe by Just a Smidgen at https://justasmidgen.com/2017/03/06/roasted-brussel-sprouts-salad/