While brussels sprouts may have once had a bad rap, they’ve now become a favorite among many, largely because people have realized that it’s all in the way you prepare them. If you haven’t become a brussels sprouts convert yet, this salad recipe that combines them with edemame, tomatoes, apple, onion, and cheese is sure to make you love them.
Approximately 30 brussels sprouts, trimmed, halved
1 pound of edamame beans, shelled, thawed
1 apple (I used green), cored and sliced
2 cups cherry tomatoes, halved
Green onion, chopped
1 handful crumbled feta or goat cheese
1. Place the brussels sprouts on a baking sheet, and season with salt and pepper.
2. Roast in a 400 degree oven for 30 minutes, and let cool.
3. Mix with other ingredients.
Combine olive oil, pomegranate molasses, salt, pepper, juice from half a lemon, and juice from half an orange, and toss lightly with salad.