Recipe

A vibrant Roasted Brussels Sprouts Salad featuring crispy roasted sprouts and a nutty, cheesy topping—this fresh dish is a delightful addition to any meal!

Brighten your plate with this Roasted Brussels Sprouts Salad, where tender, caramelized Brussels sprouts meet a crunchy, nutty finish. Perfect as a healthy side or a light main course, this salad combines earthy flavors with a satisfying texture. The Geedel Rotary Cheese Grater makes prep a breeze by slicing sprouts and grinding nuts, adding a perfect touch to this wholesome recipe. Let’s create this flavorful salad!

Ingredients

1 lb (450g) Brussels sprouts

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ cup pecans or walnuts

2 cups mixed greens (e.g., arugula or spinach)

1 tablespoon balsamic glaze (optional)

½ cup grated Parmesan cheese

¼ teaspoon smoked paprika

Instructions

Prep the Brussels Sprouts: Wash the Brussels sprouts and trim the ends. Attach the 3-Blade Set to your cheese grater hand crank and secure it to the countertop with its stable suction base—no slipping or wobbling. Feed the sprouts into the hopper and turn the Z-shaped handle a few times to create thin, even slices.The sharp stainless steel blades ensure uniform cuts that roast to crispy perfection.

Roast the Brussels Sprouts: Toss the sliced Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast until the edges are crispy and slightly charred, stirring halfway through for even cooking.

Grind the Nuts: Switch to the 5-Blade Set on the vegetable shredder. Add pecans or walnuts to the hopper and turn the handle effortlessly to grind into fine crumbs for the topping. The food pusher keeps your hands safe, and the detachable handle handles large batches with ease.

Grate the Parmesan: Attach the 2-Blade Set to the cheese shredder. Add the Parmesan cheese block to the hopper and turn the handle to shred it into fluffy, fine pieces. Mix the grated cheese with the ground nuts and a pinch of smoked paprika for added flavor.

Assemble the Salad: In a large bowl, combine the roasted Brussels sprouts with the mixed greens. Drizzle with balsamic glaze if desired, then sprinkle the cheesy nut topping evenly over the salad.

Serve：Toss gently to coat and serve immediately. Enjoy the crisp, nutty goodness as a standalone dish or alongside your favorite main!

Tips and Variations

Sprout Size: Smaller Brussels sprouts work best for even roasting.

Nut Swap: Try almonds or hazelnuts (ground with the 5-Blade Set) for a different crunch.

Cheese Twist: Use Pecorino Romano (shredded with the 2-Blade Set) for a sharper taste.

Add Protein: Toss in grilled chicken or chickpeas for a heartier meal.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days; serve cold or reheat the sprouts lightly.

Conclusion

This salad blends the earthy crispness of roasted Brussels sprouts with a nutty, cheesy topping that elevates every bite. The crank cheese grater simplifies prep with its versatile blade options—slicing sprouts and grinding nuts with sharp premium blades for safe, precise results. The stable suction base ensures a steady grip, making it a kitchen essential. Whether it’s a healthy lunch or a festive side, this salad brings freshness and flavor to your table.