Photo: Anna Pelzer
Roasted Brussels Sprout Salad with Maple Vinaigrette & Crunchy Breadcrumbs
11 ingredients
Serves 2 as a side or appetizer
openrecipes
Estimated Nutrition (whole recipe, rough)
1032
Calories
25g
Protein
28g
Fat
173g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint Brussels sprouts, trimmed and halved (about 1 cup)
- Olive oil
- Coarse salt
- 1/3 cup Israeli couscous
- 2 tablespoons minced red onion or shallot
- 1 tablespoon butter
- 3/4 cup breadcrumbs
- 1 tablespoon lemon juice, from half a lemon
- 1/2 teaspoon Dijon mustard
- 2 teaspoons maple syrup
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes