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Crispy roasted honey Brussels sprouts and leaks are tossed with wild rice, kale, feta cheese and a honey orange dressing for the perfect side dish or meal!
These roasted Brussels sprouts and leeks are my everything right now.
I can eat an entire pan without blinking.
The crispy pieces of honey leek and Brussels sprouts are like candy to me. A salty, sweet addicting candy.
And I don’t even like Brussels sprouts.
The sad thing is that I am not exaggerating. I have to put away the extra roasted veggies or I will eat each and every last one, and then I will have no lunch for the next day.
This is such an easy side dish or, if you add a layer of spinach, shredded raw cabbage, and my favorite 10-minute chicken, it becomes the most fabulous salad! And I should know…
Because I’ve been eating this on repeat for several weeks now! I may have learned how to make unimaginable things out of sugar, but I still eat the same thing everyday for months on end. A tigress cannot change her stripes.
If you do double the recipe (and you totally should), you must use 2 sheet pans! If you over crowd your pan, you won’t get that amazing caramelized crunch.
And that, my friends, is the very definition of sadness.
The keys to success here are making sure you cut the Brussels sprouts into small enough pieces so that the leeks don’t burn before the sprouts cook; not over-crowding your pan, so you get those nice crispy pieces; and tossing the hot sprout mixture with honey right after removing from the oven. Mmmm honey.
You are going to love this easy, healthy, filling meal. Promise.
Because I wouldn’t eat it everyday if it weren’t phenomenal. Just sayin’.
Roasted Honey Orange Brussels Sprouts Wild Rice Salad
Ingredients
For the Salad:
- 1 pound Brussels Sprouts quartered lengthwise
- 3 medium leeks
- Olive oil
- Salt & pepper
- Honey
- 4 stalks Tuscan Kale ribs removed and sliced into ribbons
- 2 cups wild rice cooked
- Feta cheese crumbled
For the Dressing:
- ¼ cup freshly squeezed orange juice
- ¼ cup champagne vinegar
- ¼ cup walnut oil
- 3 tablespoons honey more to taste if desired
- Pinch kosher salt
- Black pepper to taste
Instructions
For the Salad:
- Preheat your oven to 400°F with your pan inside. You want it nice and hot so that it will instantly begin to brown your veggies! Hooray!
- Quarter your Brussels sprouts. Slice the leeks in half lengthwise and rinse thoroughly under cold running water. Dry them…I shake them dry; you do you. Slice each half leek into ½ inch slices so that they look like half-moons. Try to keep the moons in tact so they cook at the same rate as the sprouts.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Scoop up a bit and look at them. Do they look slightly glistening with some visible salt and pepper? Good. You’re perfect. If not, add a bit more. There should not be so much oil that there is residual in the bottom of the bowl.
- Pour sprouts and leeks onto your blazin’ hot pan, spread out into an even layer, and place back in the oven. Bake 30-40 minutes, stirring after 15. They are done when there are some nice brown pieces, some crispy pieces, and you can pierce the sprouts easily with a fork. Baking time will depend on the size of your sprouts.
- Immediately after you remove your sprouts from the oven, drizzle the entire pan with some honey – not a ton, just enough to add a little sweetness. Gently stir to coat.
- Combine rice, roasted vegetables, and kale in a large bowl; toss with dressing to taste. Sprinkle with feta and serve.
For the Dressing:
- Combine all ingredients in a container that closes securely. Shake vigorously (i.e. as hard as you can.) until emulsified. There is no emulsifier in this dressing and there is not a lot of oil, so it will begin to separate fairly quickly. Don’t worry; just shake it again before adding to the salad.
- Make sure you taste it – then adjust your salt, pepper and honey.
I love roosting them too,…it takes them to a whole other level, right?
That dressing sounds divine too! Mmmmmmm!
That’s a delicious looking salad.. the brussels sprouts look lovely.. 🙂
These brussels sprouts look perfect, Lindsey! I never used to like them as a kid but I can’t get enough of them now especially when they are roasted. I would absolutely eat this everyday too! 🙂
P.S. So glad to see you back with a recipe post, missed ya 🙂
Just got back from Dierbergs with al the ingredients so I can make it tomorrow night. It looks like a wonderful and interesting salad. Many thanks for passing it along.
Gah – am so sad I missed you in NYC – but, Iam thinking next year when I come up again, I can come see you at your restaurant/bakery? You are gonna have to have this salad on the menu – cos – Brussels sprouts I adore! And that dressing! Darn that dressin sounds wonderful! Only thing that would make this better is a lemon coconut cupcake on the side…see how that restaurant/bakery NEEDS to happen!
*Rubs eyes* It can’t be. Lindsey is back! With a delicious veggie recipe at that. What are you up to these days? I imagine starting a new bakery in NYC that will soon become all the rage. And then you’ll send me all of the leftovers (if there are any) at the end of the day…just because you are nice like that. 🙂 Seriously, though…welcome back! Also, I love brussels sprouts. Just sayin’.
LOL! Here I am! I hope to stay back. I’ll do a post update soon on what my plans are for the future, but right now I am staying in NYC and loving it!!! So if you come back to the City anytime soon, let me know! And, obviously, I would send you leftovers. It goes without saying.
I have never liked Brussels sprouts..right there with Lima beans as far as I am concerned.
BUT then I “discovered” oven roasted Brussels sprouts, with bacon, and I changed my mind. By gosh they are good. I just wish my Mom had “burned” Brussels sprouts just once. (then again things don’t burn whilst being boiled to death!)
Anyway to my point..I will be trying this salad the dressing looks awesome. However I just might have to toss in some bacon, somehow bacon seems to make Brussels sprouts better I know it is the oven roasting but any excuse to use bacon right?
HAHAA!! Yes! Bacon!!!!! Why didn’t I think of that?! I always hated brussels sprouts too – my mom also boiled them, so maybe that’s it. I have one other sprout recipe on AHC that I love and my entire family now makes every year at Thanksgiving (unbeknownst to me)!
ps- I don’t like lima beans either. Let me know if you found the secret to making those delicious…other than dousing them in butter.
So glad you are back, this salad looks wonderful, will be trying this roasted honey orange brussel sprouts & wild rice salad very soon!
I hope you do! If you love Brussels sprouts half as much as Dad, then you should like this recipe! It is hard to find a recipe that doesn’t use a ton of butter, which kind of defeats the purpose! haha