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Shredded Brussel Sprouts and Roasted Vegetable Salad in a large white bowl
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Shredded Brussel Sprouts and Roasted Vegetable Salad

Whether you're looking for an easy weeknight healthy fall salad or a keto low carb Thanksgiving salad recipe that's worthy of your holiday table, this shredded brussel sprout inspired side dish is a huge crowd pleaser for any occasion.
Course Holiday Recipes
Cuisine American
Keyword Shredded Brussel Sprouts and Roasted Vegetable Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 91kcal
Author Bon Appeteach

Ingredients

  • 4 cups Shredded Brussel Sprouts
  • 1 cup Butternut Squash Small Dice
  • 1 Small Red Onion Medium Dice
  • 2 cups Broccoli (stems removed)
  • 1/2 cup Salted Pecans
  • 1 tbsp. Olive Oil
  • Salt & Pepper
  • 1/4 cup Crumbled Goat Cheese
  • [Keto Carolina Style Mustard Sauce]

Instructions

  • Preheat your oven to 400 F and put the baking sheet in the oven to preheat at the same time.
  • Shred the brussel sprouts
  • Prep all you vegetables (butternut squash, onion, broccolini, and pecans), toss with olive oil, and season with salt and pepper.
  • Place all the mixed seasonal veggies onto the baking sheet carefully (because it's hot) and spread them out evenly so they are not touching.
  • Roast for about 10 minutes then flip and continue roasting another 10 or until the squash is tender. Remove from the oven and let them rest for at least 5 min.
  • Toss the roasted vegetables and shredded brussel sprouts together and top with a sprinkle of goat cheese and serve with the Carolina mustard sauce.

Notes

Want to liven up your veggies a bit more? Try this Keto all purpose BBQ rub.

Nutrition

Serving: 1g | Calories: 91kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 110mg | Fiber: 4g | Sugar: 3g