Roasted Brussels sprouts and freekeh salad


Roasted Brussels sprouts and freekeh salad

3/4 lb Brussels sprouts, trimmed and halved lengthwise
2 medium carrots, halved lengthwise and cut crosswise in 1-in pieces
1 2/3 cup water
1 clove garlic, pressed
2/3 cup cracked freekeh

1 lemon, zested, juice divided
1 clove garlic, pressed
1/2 cup plain greek yogurt

2 tbsp almonds, roasted and roughly chopped
2 dried medjool dates, roughly chopped
1 tbsp fresh mint
2 tbsp pickled Peruvian peppers (tiny red drop shape)
1/4 tsp crushed red pepper flakes
1 3/4 oz feta cheese, crumbled


Preheat oven to 450°F, and line a sheet pan with aluminum foil.

Heat a small pot of salted water on high. When boiling, add freekeh and garlic, cover, cook for ~15 minutes until water is cooked off.

Put the brussels sprouts and carrots in a large mixing bowl, and toss with olive oil, salt, and pepper. Arrange in an even layer on the sheet pan. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. (Keep the bowl to mix the rest of the meal.)

In a small bowl, mix the yogurt, garlic, lemon zest, and 1/4 of the lemon juice. Drizzle with olive oil, season with salt and pepper, then mix.

When the freekeh and vegetables are both done, add to the bowl. Add pepper, chopped almonds, dates, mint, feta, red pepper, and remaining 3/4 of the lemon juice. Drizzle with olive oil, season with salt and pepper. Mix.

Serve with lemon yogurt on top or on the side.

Nutrition Facts

Serving Size:2


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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