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

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash, trim, and cut brussels sprouts.
3. Place brussels sprout halves in a large bowl.
4. 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. 
5. 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.
6. 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.
7. In a small bowl whisk 2 tablespoons olive oil, 2 teaspoons Kikkoman soy sauce, garlic and mustard. 
8. Pour dressing over roasted brussels sprouts, and mix to coat evenly. 
9. Sprinkle goat cheese into the top of the salad, and mix one final time. 
10. Eat either warm or cold. 
11. Enjoy!