Roasted Broccoli and Brussels Sprouts Salad

Spruce up your usual vegetable sides with this warm (or room temp) cruciferous veggie salad.

Cruciferous vegetables, such as broccoli and Brussels sprouts, are rich in vitamins and nutrients that support a healthy body. These vegetables contain vitamins C and K, as well as folate and fiber. They also have compounds such as sulforaphane, that have been shown to reduce risk of cancer and other chronic issues.

Veggies

2 small heads broccoli, cut into 1-inch pieces

1 pound brussels sprouts, trimmed and thinly sliced

2 Tbsp avocado oil

1/2 tsp salt

Dressing

2 Tbsp freshly squeezed lemon juice

1-2 Tbsp olive oil

1 tsp adobo sauce (from chipotle peppers in adobo)

Toppings

1/2 cup smoked or toasted almonds, coarsely chopped

1/2 cup diced goat cheese or your cheese of choice (vegan if DF)

4 medjool dates, coarsely chopped

Directions

1. Preheat oven to 400 deg F.

2. Place the broccoli and brussels sprouts on a rimmed baking sheet, spreading them out.

3. Drizzle oil and sprinkle with salt. Toss to coat. Roast the vegetables, stirring halfway through (15 minutes).

4. Meanwhile, in a medium bowl, whisk together lemon juice, olive oil, and adobo sauce.

5. Add the roasted vegetables and toss well to coat them in the dressing.

6. Add the almonds, cheese, and dates. Toss to combine. Season with salt to taste. Serve warm or at room temperature.