Thanksgiving is in 4 weeks. I’ll be posting a recipe each week that you may want to incorporate for your holiday menus.

Here’s a twist on a classic Thanksgiving side dish.

Add a little arugula to a platter, a few delicious garnishes , roasted brussels sprouts and dress it with olive oil and a balsamic glaze. 
Perfect served room temperature.
All can be made ahead, add your brussels 
as they come out of the oven.  Easy side dish.

This can also be a great main for a vegetarian! 

Roasted Brussels Sprouts Salad

Serves 4-6

15-18 Brussels sprouts halved
2 cups arugula 
1 cup farro
1/4 cup pomegranate seeds
1/4 cup pistachios 
Shaved Parmesan 
Olive oil
Balsamic glaze

Method

Add arugula, farro, seeds, nuts, and Parmesan to a platter. Set aside or cover until ready to serve. Place Brussels onto a baking sheet spray with olive oil, salt, pepper to taste and roast in a 400 degree oven for 12-15 minutes until browned and crisp.

Place on salad, drizzle with olive oil, glaze, and serve. 

Feel free to increase amounts for your number of guests.