This post is part of a compensated campaign between Kikkoman and Latina Bloggers Connect.
I’ve been making roasted vegetables for over a decade now. Once I discovered roasting vegetables was far more superior over boiled or fried in flavor I never turned back. I make roasted veggies quite often, and love to switch up the flavor in my vegetables when ever I can. Let’s take the precious brussels sprout for instance… my family won’t have anything to do with them, unless they’re roasted.
The other day my fiancé said he wanted a salad, and I looked into the fridge but didn’t have a head of lettuce in sight. I saw a nice plump supply of raw brussels sprouts sitting there begging to be made. I thought “What if I make a brussels sprout salad and enhance the flavor with Kikkoman soy sauce? I could coat the brussels sprouts with soy sauce before roasting, then make a soy sauce mustard dressing, and sprinkle the whole thing in goat cheese.” The thought of it made my mouth water. I then started kicking myself for not thinking of making my brussels sprouts with Kikkoman sooner. I skipped the regret and started making my old recipe with a new twist. It was so easy and simple to make and seriously the salad was so cosmic it belonged to the stars. You have to try this super yum-a-licious salad, it makes the perfect accompaniment to dinner, or a solo act for lunch.
Ingredients for roasted brussels sprouts and goat cheese salad:
- 1 – pound fresh brussels sprouts (stems trimmed off and cut in half)
- 4 – tablespoons olive oil
- 4 – teaspoons Kikkoman Soy Sauce
- 1 – teaspoon minced garlic
- 2 – teaspoons deli mustard
- 3 – ounces crumbled goat cheese
- Preheat oven to 400 degrees Fahrenheit.
- Wash, trim, and cut brussels sprouts.
- Place brussels sprout halves in a large bowl.
- Pour in 2 tablespoons olive oil, and 2 tablespoons Kikkoman soy sauce over the brussels sprout halves. Mix with your hands to evenly coat brussels sprouts.
- Remove the brussels sprouts out of the bowl with your hands ( Note: Do not pour the brussels sprouts out onto the sheet, you don’t want the baking sheet to be wet) and place on a large baking sheet.
- Place baking sheet in the oven for 10 minutes to roast. Then remove the brussels sprout halves from oven and using a spatula flip to roast the other side. Place back in the oven for an additional 10 minutes. Brussels sprout halves will be in the oven for a total of 20 minutes. Remove from the oven. Some will be extra crisp and slightly charred and others will be a little browned. Set to the side and allow to cool for 20 minutes.
- In a small bowl whisk 2 tablespoons olive oil, 2 teaspoons Kikkoman soy sauce, garlic and mustard.
- Pour dressing over roasted brussels sprouts, and mix to coat evenly.
- Sprinkle goat cheese into the top of the salad, and mix one final time.
- Eat either warm or cold.