This is one of my most favorite salads! It’s easy to make and so nutritious! Try this Roasted Brussels sprouts & goat cheese salad and you won’t regret it!
Brussels sprouts are excellent source of Vitamin C, Vitamin K, dietary fiber, folate and other valuable nutrients.
It’s topped with goat cheese… hmmm… it’s just awesome!
- 15 Brussels sprouts (trimmed, cut in half)
- 1/3 medium egg plant (thinly sliced and quartered)
- 2 iceberg leaves
- 50 g goat cheese
- 2 tbs coconut oil
- pinch of salt
- pinch of pepper
- 1/3 tbs chili flakes
- pinch of oregano
In a nonstick fry pan over medium-high heat warm the coconut oil. Add the Brussels sprouts, eggplant, salt, pepper, chili flakes and oregano. Cover and cooked, stirring occasionally, until egg plant and Brussels sprouts are just tender and lightly browned, about 10 minutes. Place the lettuce leaves, cup-side up, on a serving platter and serve with the mixture. Top with goat cheese. Enjoy :).