How to make Roasted Brussel and Vegetable Salad -
This delicious salad is one of the best ways we can think of to break the meat monotony at the table during Christmas! These balsamic glazed grilled Brussels and vegetable salad is simple to make and in taste so it tastes great with just about any main!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brussels sprouts, Yellow capsicum (पीली शिमला मिर्च )
Cuisine : Fusion
Course : Salads
You can also find more Salads recipes like California Pistachio Pasta Salad Apple Barley Pumpkin Seeds Salad Tossed Salad With Curry Vinaigrette Carrot and Sprout Salad
Roasted Brussel and Vegetable Salad Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Roasted Brussel and Vegetable Salad Recipe
Brussels sprouts 12-15
Yellow capsicum diced 1 medium
Red capsicum diced 1 medium
Garlic chopped 1 tablespoon
Balsamic vinegar 1½ tablespoons + ½ cup
Olive oil 6 tablespoons
Salt to taste
Crushed black peppercorns to taste
Castor sugar (caster sugar) 2 teaspoons
Walnuts 4-5
Iceberg lettuce leaves 4-5
Method
Step 1
Preheat oven to200°C.
Step 2
Make slits on the Brussels sprout and place in a bowl. Add red capsicum, yellow capsicum, garlic, 1½ tablespoons Balsamic vinegar, 2 tablespoons olive oil, salt, crushed peppercorns and 1 teaspoon castor sugar and toss well.
Step 3
Spread the vegetables on a baking tray, place the tray in the preheated oven and roast for 8-10 minutes.
Step 4
Put walnuts in a non-stick pan and toast them for a minute. Remove from heat.
Step 5
To make dressing, heat ½ cup Balsamic vinegar in another non-stick pan and let it reduce. Remove from heat and transfer into a bowl. Add salt, crushed peppercorns, remaining castor sugar and remaining olive oil and mix well.
Step 6
Transfer roasted sprout and vegetables into a bowl. Add torn lettuce leaves and pour the dressing. Toss well.
Step 7
Put the salad into a serving bowl. Roughly chop toasted walnuts and add. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
