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.
Ingredients
FOR THE CARROTS
- 20 petite carrots or 10 large
- 2 tbsp olive oil
- salt & pepper to taste
FOR THE BRUSSELS SPROUTS
- 10 oz brussels sprouts shredded
- 2 tbsp olive oil
- 1 shallot diced
- 2 cloves garlic diced
- salt & pepper
FOR THE ACINI
- 1 cup acini di pepe* dry
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1.5 tsp oregano
- salt & pepper to taste
FOR THE TAHINI DRESSING
- 1/4 cup tahini
- 1 tbsp yellow mustard
- 2 tbsp red wine vinegar
- 1/2 tsp oregano
- 1/4 tsp 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