Roasted brussels sprout salad

Spring is in the air in New York, but of course we've bypasses spring straight into summer. And to make matters worse, your girl doesn't have AC installed quite yet. So I'm currently using a pint of ice cream to cool down my entire body, and then consuming said pint of ice cream.

I know what people say about using the oven in the summer, just don't do it. But can I convince you to turn it on once a week to roast delicious vegetables? If you do, this is the salad to make.

Roasted brussels sprouts were my favorite this winter, and I'm easily taking them with me into warmer weather days in this cool, crispy salad. The clementines, cucumber, and tomatoes are all cooling and you can't beat how easy this lemon mustard dressing is to whisk together.

Recipe is below for you to make. While you pre-heat the oven, I'll be off to eat more ice cream.

~ 9 oz. fresh brussels sprouts
3 packed cups baby kale
1 small cucumber
1 cup fresh tomatoes
1/4 cup olive oil
1/2 lemon, juice
2 tablespoons rice vinegar
1/4 teaspoon mustard
1/4 teaspoon garlic
Optional: Clementines, grated cheese, walnuts

Pre-heat your oven to 425 degrees Fahrenheit.

Wash and quarter the brussels sprouts. Arrange them in a greased pan and drizzle them with a little bit of olive oil and sprinkle of salt. Roast the brussels sprouts in the oven for ~35 minutes until crispy on the edges and softened. Once roasted, remove them from the oven and let cool.

Prep the rest of the ingredients by washing the baby kale and chopping the tomatoes and cucumbers. Add clementine segments, grated cheese, and walnuts, if using.

To make the dressing, first juice half a lemon. Then whisk together the lemon juice with olive oil, rice vinegar, mustard, and garlic.

Toss the salad in the dressing and enjoy right away.

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