Prep Time
20 min
Cook Time
30 min
Yields
6 - 8 servings
Greens, citrus and pecans make this salad a favourite at dinner tables.
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ingredients
1 ½
lb(s) Brussels sprouts, trimmed
¼
cup olive oil
Kosher salt and freshly ground black pepper
½
cup grated Parmesan cheese, plus a chunk of Parmesan, for shaving
1
bunch curly kale, torn into large pieces
Zest of 1 lemon
½
cup pecan halves, toasted and chopped
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directions
Step 1
Preheat the oven to 400ºF.
Step 2
Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
Step 3
Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.