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Roasted Brussel Sprout Salad Recipe

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This recipe for Roasted Brussel Sprout Salad, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Avery Turner


25 brussel sprouts
12 bacon strips
10 green onions, thinly sliced
1 red pepper, diced
1 c. crumbled feta
c. toasted walnut pieces
⅓ c. balsamic vinegar
2 T. Dijon mustard
4 T. brown sugar
tsp. salt

Preheat oven to 400. Cut thin slices off the stump of each brussel sprout & remove any loose or old leaves on outside.
Slice each lengthwise, toss in oil, and spread on cookie sheet. Bake for 20 minutes, stir of the way through. Cool.
Cook bacon until crisp & crumble. In large bowl, toss together roasted brussel sprouts, bacon, green onions, red peppers, feta, & walnuts.
Make vinaigrette by whisking together EVOO, balsamic vinegar, Dijon mustard, brown sugar, and salt until smooth.
Pour over brussels and mix well.




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