Smashed Brussels Sprouts

This roasted Brussels Sprout salad checks all the boxes. Savory, hearty, and sweet, then served with a tangy caramelized shallot dressing to give the dish a vibrant pop of flavor. Enjoy this recipe and lmk if you make it 🙂

INGREDIENTS
For the brussels:
32 oz Brussels Sprouts
1 tsp salt
1/2 tsp ground pepper
1/2 tsp garlic powder
1/2 cup shredded pecorino
1 cup of walnuts
1/2 cup pomegranate seeds
For the dressing:
1/4 cup caramelized shallot (about 1 shallot)
1/4 cup white wine vinegar
1/4 cup olive oil
1 tbsp dijon
1 tbsp greek yogurt
1/4 tsp garlic powder
1/2 tsp salt
1 tsp agave
1 tsp rosemary
the juice of 1 lemon

DIRECTIONS:
1. Preheat the oven to 375 degrees. Add the brussels sprouts to a baking tray and season in a little olive oil, salt, pepper, and garlic powder. Bake the brussels for 60 minutes.
2. Using the bottom of a glass or jar, smash the brussels down flat.
3. Freshly grate 1/2 cup of pecorino cheese and sprinkle on top of the flattened brussel sprouts. Add the walnuts to the baking tray with the cheesy brussels sprouts and bake for 15 minutes at 375. Broil for 3-5 minutes.
4. For the dressing, caramelize 1 finely chopped shallot in a saucepan with a little olive oil on low heat. Once the shallot has caramelized, blend it with the rest of the salad dressing ingredients.
5. In a large serving bowl, add the brussels sprouts, the pomegranate seeds and dressing with the caramelized shallot dressing.