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    Roasted Carrots, Brussels Sprouts & Acini Salad

    May 4, 2021 By Rene 3 Comments

    This Roasted Carrots, Brussels Sprouts & Acini Salad is the perfect lunch. Served with a mustard tahini sauce and toasted naan.

    Jump to Recipe
    This Roasted Carrots, Brussels Sprouts & Acini Salad is the perfect lunch. Served with a mustard tahini sauce and toasted naan | ThisSavoryVegan.com #thissavoryvegan #roastedveggies #pastasalad

    I cannot say how much I am in love with this salad. It has everything you could ask for - tender carrots, crispy brussels sprouts, pasta, naan and a mustard tahini dressing. It is so easy to layer everything on a large platter and serve this up at a lunch or brunch. You are going to want to eat this all summer long!

    How to make Roasted Carrots, Brussels Sprouts & Acini Salad

    Start off by seasoning the carrots and brussels sprouts. Layer them out on baking sheets and roast the carrots for 20 minutes. Give them a flip, then put them back in the oven with the brussels sprouts. Be sure to give the sprouts a mix every 10 minutes so that nothing burns and prepare the acini in the meantime.

    Cook the acini de pepe according to the package instructions, then drain and add it to a bowl. Add in some olive oil, red wine vinegar, oregano, salt and pepper. Give it a good toss and set aside.

    Lastly, mix all of the dressing ingredients in a bowl and you are ready to assemble.

    This Roasted Carrots, Brussels Sprouts & Acini Salad is the perfect lunch. Served with a mustard tahini sauce and toasted naan | ThisSavoryVegan.com #thissavoryvegan #roastedveggies #pastasalad

    How to serve Roasted Carrots, Brussels Sprouts & Acini Salad

    When everything is ready to go, grab a large serving tray and layer the brussels sprouts, acini and carrots. Top it all off with a drizzle of the tahini dressing and some microgreens (for some added fanciness).

    Toast some naan and dig in. You can serve the remaining dressing on the side, so people can add more to their liking!

    This Roasted Carrots, Brussels Sprouts & Acini Salad is the perfect lunch. Served with a mustard tahini sauce and toasted naan | ThisSavoryVegan.com #thissavoryvegan #roastedveggies #pastasalad

    Need more recipe inspo? Check these out:

    • Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts
    • Vegan Cream Cheese Avocado Flatbreads
    • Vegan Butternut Squash Tacos with Crispy Brussels Sprouts
    • Roasted Brussels Sprouts with Sichuan Aioli
    • Roasted Cauliflower Vegan Thai Pizza
    This Roasted Carrots, Brussels Sprouts & Acini Salad is the perfect lunch. Served with a mustard tahini sauce and toasted naan | ThisSavoryVegan.com #thissavoryvegan #roastedveggies #pastasalad
    This Roasted Carrots, Brussels Sprouts & Acini Salad is the perfect lunch. Served with a mustard tahini sauce and toasted naan | ThisSavoryVegan.com #thissavoryvegan #roastedveggies #pastasalad
    Print Pin
    4.67 from 3 votes

    Roasted Carrots, Brussels Sprouts & Acini Salad

    This Roasted Carrots, Brussels Sprouts & Acini Salad is the perfect salad. Served with a mustard tahini sauce and toasted naan.
    Course lunch, Main Course, Salad
    Cuisine Mediterranean
    Keyword brussels sprouts, pasta salad, salad, tahini
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 5
    Calories 412kcal

    Ingredients

    FOR THE CARROTS

    • 20 petite carrots or 10 large
    • 2 tablespoon olive oil
    • salt & pepper to taste

    FOR THE BRUSSELS SPROUTS

    • 10 oz brussels sprouts shredded
    • 2 tablespoon olive oil
    • 1 shallot diced
    • 2 cloves garlic diced
    • salt & pepper

    FOR THE ACINI

    • 1 cup acini di pepe* dry
    • 2 tablespoon olive oil
    • 1 tablespoon red wine vinegar
    • 1.5 teaspoon oregano
    • salt & pepper to taste

    FOR THE TAHINI DRESSING

    • ¼ cup tahini
    • 1 tablespoon yellow mustard
    • 2 tablespoon red wine vinegar
    • ½ teaspoon oregano
    • ¼ teaspoon garlic salt
    • pepper to taste
    • water as needed

    FOR THE SALAD

    • microgreens optional
    • naan toasted, optional

    Instructions

    • Preheat the oven to 425 degrees. Add all of the carrot ingredients to a baking dish and toss to coat evenly. Place in the oven and bake for 20 minutes.
    • Add all of the brussels sprouts ingredients to a baking sheet and toss to coat evenly. Once the carrots have cooked for 20 minutes, remove them from the oven and toss. Place the carrots and the brussels sprouts back in the oven and cook for 20-25 more minutes, flipping the brussels sprouts every 10 minutes.
    • Meanwhile, prepare the acini according the package instructions. Drain and add to a bowl. Add the remaining ingredients to the pasta and toss to combine. Set aside.
    • Add the dressing ingredients to a bowl and stir to combine. Taste and adjust seasoning as needed. Add more or less water depending on your desired consistency. Set aside.
    • To assemble, layer the brussels sprouts, acini and carrots on a serving dish. Top with a drizzle of tahini dressing & microgreens. Serve with the warm naan.

    Video

    Notes

    *You can find this in the pasta section or you can swap it for quinoa.

    Nutrition

    Calories: 412kcal | Carbohydrates: 43g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Sodium: 233mg | Potassium: 605mg | Fiber: 7g | Sugar: 7g | Iron: 3mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    This Roasted Carrots, Brussels Sprouts & Acini Salad is the perfect lunch. Served with a mustard tahini sauce and toasted naan | ThisSavoryVegan.com #thissavoryvegan #roastedveggies #pastasalad
    « Roasted Red Pepper Pasta
    Tempeh Soyrizo Vegan Tacos »

    Reader Interactions

    Comments

    1. Sarah Chang

      June 19, 2021 at 12:24 am

      5 stars
      made this for dinner for my family on our beach vacation. everyone loved it!

      Reply
    2. Kay

      May 08, 2021 at 2:03 pm

      4 stars
      Liked these carrots. Granddaughter loved them.

      Reply
      • Rene

        May 12, 2021 at 8:38 am

        Hi Kay - So glad these were a hit with you and your granddaughter!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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