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!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brussels sprouts, Yellow capsicum (पीली शिमला मिर्च )

Cuisine : Fusion

Course : Salads

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Roasted Brussel and Vegetable Salad

Roasted Brussel and Vegetable Salad Recipe Card

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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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MasterChef Sanjeev Kapoor

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.