Simple Sriracha-Roasted Brussels Sprout Salad

• Vegan
• Gluten free

• Produce

  • 2 cups Arugula, packed
  • 1 1/2 cups Baby tomatoes, fresh
  • 4 cups Brussels sprouts
  • 4 Carrots, large

• Condiments

  • 1 1/4 tbsp Sriracha sauce

• Baking & Spices

  • 1 dash Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 tbsp Rice vinegar

Found on carolynspantry.com

Ingredients

• 4 large carrots
• 4 cups brussels sprouts (smaller sprouts work best)
• 3 tablespoons olive oil
• A dash of salt and pepper
• 1 tablespoon plus ½ teaspoon sriracha sauce
• 1 ½ cups fresh baby tomatoes
• 2 cups arugula, packed
• 1 tablespoon rice vinegar

Directions

• Preheat your oven to 425*F Start by prepping your carrots. Simply peel and slice the carrots into circular pieces that are about ¼ inch in width. Put the carrots into a large bowl. Next, wash your brussels sprouts, chop the stem ends off, and toss the into the bowl whole if they’re small or slice them in half if they’re a bit too large to eat in one bite. Cover the sprouts and carrots with 2 tablespoons of olive oil, 1 tablespoon of sriracha, salt, and pepper, then spread on a large baking sheet and bake for 20-25 minutes. Just set the sheet aside once it’s out of the oven and let the veggies cool. You’re almost there! Take the veggies from the baking sheet, add them into the large bowl, then toss in the baby tomatoes, and another ½ teaspoon of sriracha sauce. For the final step, add in the arugula and rice vinegar and you’re good to serve!