Roasted Brussel Sprout Salad

WHAT'S IN IT?

• 1 bag of fresh organic brussel sprouts
• 1 lemon
• 1 regular size orange
• 1 large shallot, minced
• ½ cup extra virgin olive oil
• ½ cup chopped raw almonds
• 1 tablespoon nutritional yeast 
• Garlic Powder
• Kosher Salt and Pepper for taste
• Organic extra virgin olive oil

HOW TO MAKE IT:
Pre-heat oven to 350 degrees.  Cut the ends off each brussel sprout, and then slice them into halves, put them in a bowl and mix in olive oil,  garlic powder and black pepper.   Place them on a cookie sheet and bake for about 20 minutes. 

Chop or crush raw almonds and set aside.  

Remove brussel sprouts from oven and let cool off.  The sprouts should be a little crispy on top and somewhat tender all over but not mushy.  Once cool, chop the brussel sprouts.

In a bowl mix chopped brussel sprouts, nutritional yeast, almonds and blend together.

Dressing:
Get out a small mixing bowl.  Mince shallots and put in bowl.  Slice and juice lemon and orange into bowl, removing any seeds from the bowl.  Pour in olive oil and sprinkle a little black pepper and kosher salt for taste.  Whisk all ingredients together and set aside. 

I like to blend the dressing over the salad then serve it up.
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