This sultry salad combines shredded Brussels sprouts, sweet shallots and carrot and potato, all roasted together simply with olive oil, salt and pepper. Roasted Brussels Sprouts Salad is then tossed with balsamic vinegar and roasted a little more.
Over the weekend, I started listening to Michael Pollen's book "The Omnivore's Dilemma," while I was on a long drive. Audiobooks, which I pervasively still call "books on tape," even though I haven't owned a tape in over a decade nor the device necessary to play one, are a great way to both pass the time and make it ... well, more interesting.
This is a book that has been on my to-read book for nearly a decade.
"The Omnivore's Dilemma" was released about six months after I started blogging, at a time when food blogs were criticized for being boring, pointless navel grazing and when the national perspective on food was just beginning to show hints that it might be shifting. We were talking more about where our food came from, and thinking more about it too. This book helped that along by challenging readers to think about their food. Meanwhile, Morgan Spurloch's 2004 documentary "Super Size Me" was also challenging Americans to think more, taking a close -- and personal and unscientific -- look at what happens if you live on a fast food diet.
But I never read "The Omnivore's Dilemma." Somewhere in the busyness of life, raising one child and then two, working and building my career, I just never got to it ... until now.
A few chapters in, and I am enthralled by the storytelling that exposes American food behind the plate. And though, as a nearly 10 year old book, some of it is outdated (Yoplait, for instance, dropped the high fructose corn syrup from their yogurt a few years ago), the premise of it still stands: we live in a culture that became woefully and decidedly ignorant about where our food comes from, what's in it and what it means for our bodies ... and that's hurt us.
No one really thinks a burger with a black bun is ... natural ... right?
It's giving me much to think about. I am fortunate to live in a state where farming remains a big industry, and farmers markets are everywhere selling nearly everything you'd need to eat well from meats grown on family farms to breads crafted with grains grown north of me and processed in state by a small processor. But it's not like this everywhere. And moreover, while local produce and meat makes up a lot of our meals, there is still much that I buy that isn't from the farmers market.
While I am not sure what this means yet, I do know that listening to this book inspired me to get in the kitchen early Monday to create something hearty and healthy for the kids and I to pack for lunch this week.
This warm salad combines shredded Brussels sprouts, sweet shallots and carrot and potato, all roasted together simply with olive oil, salt and pepper. Once it's all browned to perfection, it's tossed with balsamic vinegar and roasted a little more.
The result is a sultry salad perfect for those of us who look forward to the cool days when Brussels sprouts are ripe and plentiful.
I ate this for lunch served on a bed of pea shoots, but it's also delicious over couscous (that's how the kids took it to school) or quinoa or even on lettuce. Sprinkle it with some pepitas, if you have them, for a little crunch. It's delicious.
So, tell me ... have you read "The Omnivore's Dilemma," ever? Did it change how you thought about food -- or how you ate?
Roasted Brussels Sprouts Salad
This sultry salad combines shredded Brussels sprouts, sweet shallots and carrot and potato, all roasted together simply with olive oil, salt and pepper. Roasted Brussels Sprouts Salad is then tossed with balsamic vinegar and roasted a little more.
Ingredients
- 4 cups shredded Brussels sprouts
- 3 shallots, , halved and sliced
- 1 potato, , cut into ¼-inch chunks
- 1 carrot, , cut into ¼-inch chunks
- 2 tablespoon olive oil
- salt and pepper
- 2 tablespoon balsamic vinegar
Instructions
- Preheat oven to 400 degrees.
- Spread the Brussels sprouts, shallots and cubed potatoes and carrots on a nonstick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Slide the pan into the preheated oven and roast for 20-25 minutes, stirring once, until the potatoes and carrots are tender.
- Drizzle with balsamic vinegar and stir well. Return to the oven and cook for an additional 3-5 minutes.
- Enjoy immediately.
I love roasted brussels sprouts! I always hated them growing up (boiled) and then when I married my husband, my father in law roasted them for dinner one night and that was the start of my love for brussels sprouts! Love that you put them over pea shoots...those are another of my faves!
Yes! My family always boiled Brussels sprouts growing up ... and I didn't eat them (neither did my mom). But once I discovered roasting, I fell totally in love.
You mean to tell me that Burger King's Black buns are not natural?!! Ha! I am disgusted with what we believe--just like so many people think fat is all bad still. Regardles, this salad looks incredible! Real food at it's finest!
I know, right? But as simple as food should be, it's just not. The food system, food insecurity and marketing have turned something that was basic into something complicated with so many factors for different people.
I have never read it, but that book sure does sound interesting! I am always looking for new reads, so I will be sure to check it out 🙂 Great idea with the salad, and even better is the roasted brussels sprouts (the only way to eat them, haha!)
Let me know what you think!
I love Brussels sprouts! This salad looks fantastic!
Thank you!
I haven't read that book, but I have watched many documentaries on our food. It's scary to think that big business has traded our health for money. Your salad is something I would really enjoy. It's hearty and light all at once with great flavors to boot.
It really is. I'd watched several documentaries before this too ... if you have time, check out this book too.
we really are a nation that eat so many "fake" foods, even when you think you are making a healthy yogurt choice, we find it is loaded with sugar - and other "stuff"
and this salad....YUM I just wished my family loved brussels as much as I do
Yogurt has become a big sore spot for my little family lately. My son and I don't like the tanginess of Greek yogurt, but it's getting harder and harder to find non-Greek yogurt that isn't loaded with sugar and dye. There is a local brand that I like, but it's hard to find (the farmers market is the best source).
I LOVED "The Omnivore's Dillemma"--it was just so interesting and well-written. Just during about the first 20 pages, I stopped about 5 times to share with my husband some fascinating tidbit I'd just read. And it's not that it's so big-food-bashing that makes it interesting--just to learn the stories behind what it takes to put food on our plates. Anyway, hope you continue to enjoy it.
Yes, exactly! I found myself jotting down notes to remember certain points that really struck me too.
I have a recent fondness for Brussels sprouts. I have one way I like them. But, I am trying to find a few more ways to enjoy them. This recipe looks promising.
Thanks! Hope you love it!
i haven't read it yet but it sounds like a good read!!! I love this salad - I have grown to love brussels sprouts 🙂
Like I said, I am only a few chapters in, but I highly recommend it.
This looks delicious. My husband and I like brussel sprouts but honestly sometimes I don't know how to cook them... this recipe is so great! I need to try it asap!
Danielle Greco
AccordingtoD.com
Roasting is my favorite way to go with Brussels sprouts always. There's so many different ways you can roast them and use them! Try roasting them with bacon sometime (if you like bacon). It's awesome.
This looks wonderful! I love the idea of serving it over pea shoots with a sprinkling of pumpkin seeds, yummy!
I love pea shoots -- and the crunch of the pumpkin seeds!
That looks so delicious, and surprisingly easy to make! I have never read that book before but now I really want to!
I've been meaning to read it, too. I think my husband even has the audiobook. 🙂
This salad looks great! We bought some Brussels sprouts recently and didn't know what to do with them so maybe we'll try this.
This salad looks amazing, so perfect, hearty...and healthy for fall. Okay, this is crazy, but I own the book (for many years now), but still haven't taken the time to read it. One day...
I never heard of the book, now I am very intrigued! This recipe...is stunning. I really want to dig into it!