Roasted Brussels Sprouts Salad with Noodles
- Servings: 6
Nothing says “I care about my health” like roasted Brussel sprouts. And nothing says “…but I still want dinner to be good” like throwing in some balsamic.
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Ingredients
| 3 cups | No Yolks® Broad Noodles |
| 1 lb | Brussels sprouts, halfed lengthwise |
| 1/2 tsp | salt |
| 1/2 tsp | ground black pepper |
| 1/4 tsp | dried thyme leaves, crushed |
| 2 Tbsps | olive oil |
| 2 Tbsps | balsamic vinegar |
| 1/4 cup | walnuts, chopped |
Directions
- Prepare noodles according to package directions. Preheat oven to 425ºF.
- Place Brussels sprouts in large shallow roasting pan. Sprinkle on 1/4 teaspoon salt, 1/4 teaspoon pepper and thyme. Drizzle on 1 tablespoon olive oil and toss mixture.
- Roast in preheated 425ºF oven for 30 minutes, stirring occasionally, or until Brussels sprouts are golden brown and tender. Remove.
- Place cooked noodles in large shallow bowl. Add roasted Brussels sprouts, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 tablespoon oil and vinegar.
- Toss gently but well. Sprinkle with walnuts.
