Easiest Way to Make Yummy Baked Brussel Sprout Salad

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Before you jump to Baked Brussel Sprout Salad recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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A large amount of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Green living is actually something we can all accomplish, without difficulty. It’s about being practical, usually.

We hope you got benefit from reading it, now let’s go back to baked brussel sprout salad recipe. You can have baked brussel sprout salad using 10 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Baked Brussel Sprout Salad:

1. Prepare 1 lb of Brussel Sprouts.
2. Get 1 medium of onion.
3. You need 1 large of red pepper.
4. Provide 1 packages of cherry tomatoes.
5. You need 1/2 cup of extra virgin olive oil.
6. Use 1 dash of fresh cracked pepper.
7. Prepare 1 dash of kosher or sea salt to coat.
8. Provide 1/2 packages of bacon of your choice.
9. Take of optional for main dish.
10. Get 4 medium of chicken breasts, cut into bite sizes.

Instructions to make Baked Brussel Sprout Salad:

1. preheat oven to 400.
2. cover large cookie sheet in tinfoil.
3. cut brussel sprouts in half, slice redpeppers in bite sizes, dice onion, mix all veggies in bowl.
4. pour EVOO over veggies, mix until coated.
5. salt and pepper to your tastes, mix veggies till coated.
6. pour veggies onto cookie sheet.
7. slice bacon into 1 inch pieces, cover veggies with bacon.
8. be sure to spread items in ONE layer or they will not brown correctly.
9. bake for 50 mins to an hour(check every 15 for your oven since cook times may very, starting at 30 mins) flipping once or twice depending on check times.

Instructions Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper. Take some of the stress out of cooking on Thanksgiving day by prepping the Brussels for this salad up to two days in advance. This recipe incorporates toasted hazelnuts, honey, and dried. Shredded Kale and Brussels Sprout Salad With caramelized onions, toasted almonds, and pecorino cheese, this salad is hearty enough to serve as a main dish.

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