Crispy Brussels sprouts and leaks are served with wild rice, kale, feta and drizzled with a honey orange dressing for a perfect side dish.
By Lindsey Farr
These roasted Brussels sprouts and leeks are my everything right now.
I can eat an entire pan without blinking. The crispy pieces of honey leek and Brussels sprouts are like candy to me. A salty, sweet addicting candy.
This is such an easy side dish or, if you add a layer of spinach, shredded raw cabbage, and my favorite 10-minute chicken, it becomes the most fabulous salad!
- 1 pound Brussels Sprouts, quartered lengthwise
- 3 medium leeks
- Olive oil
- Salt & pepper
- 4 stalks Tuscan Kale, ribs removed and sliced into ribbons
- 2 cups wild rice, cooked
- Feta cheese, crumbled
- ¼ cup freshly squeezed orange juice
- ¼ cup champagne vinegar
- ¼ cup walnut oil
- 3 tablespoons honey, more to taste if desired
- Pinch kosher salt
- Black pepper, to taste
- Preheat your oven to 400°F with your pan inside. You want it nice and hot so that it will instantly begin to brown your veggies! Hooray!
- Quarter your Brussels sprouts. Slice the leeks in half lengthwise and rinse thoroughly under cold running water. Dry them…I shake them dry; you do you. Slice each half leek into ½ inch slices so that they look like half-moons. Try to keep the moons in tact so they cook at the same rate as the sprouts.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Scoop up a bit and look at them. Do they look slightly glistening with some visible salt and pepper? Good. You’re perfect. If not, add a bit more. There should not be so much oil that there is residual in the bottom of the bowl.
- Pour sprouts and leeks onto your blazin’ hot pan, spread out into an even layer, and place back in the oven. Bake 30-40 minutes, stirring after 15. They are done when there are some nice brown pieces, some crispy pieces, and you can pierce the sprouts easily with a fork. Baking time will depend on the size of your sprouts.
- Immediately after you remove your sprouts from the oven, drizzle the entire pan with some honey – not a ton, just enough to add a little sweetness. Gently stir to coat.
- Combine rice, roasted vegetables, and kale in a large bowl; toss with dressing to taste. Sprinkle with feta and serve.
- Combine all ingredients in a container that closes securely. Shake vigorously (i.e. as hard as you can.) until emulsified. There is no emulsifier in this dressing and there is not a lot of oil, so it will begin to separate fairly quickly. Don’t worry; just shake it again before adding to the salad.
- Make sure you taste it – then adjust your salt, pepper and honey.
You can also serve this on a bed of shredded raw cabbage (so healthy) and additional kale. It’s delish.
I'm a financial analyst turned blogger at American Heritage Cooking and, most recently, a culinary student at the International Culinary Center in New York City! I love posting healthier meals, old-fashioned comfort foods, and all things sweet! I also have a serious weakness for cupcakes!