Escarole-and-brussels sprout salad

Discover the perfect blend of crunchy escarole and tender Brussels sprouts in this delectable salad. Tossed in a zesty vinaigrette for a burst of flavor.

Ingredients:

• 1360g brussels sprouts, trimmed
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese

Instructions:

1. Heat up the oven to 425°F. Use a food processor with a slicing attachment to roughly chop the brussels sprouts. Mix the brussels sprouts with olive oil, salt, and pepper on 2 large baking sheets with rims, spreading them evenly. Cook in the oven for about 30 minutes until the brussels sprouts are soft and slightly browned; remember to switch the baking sheets around and stir the brussels sprouts midway through cooking. Sprinkle Parmesan cheese over them, mix it in, and bake for an additional minute until the cheese melts. Serve the brussels sprouts in a bowl.

Summary:

• Calories: 1552 kcal
• Fat: 102 g
• Protein: 57 g
• Carbs: 129 g
• Potassium: 4633 mg
• Magnesium: 589 mg