I roasted some brussels sprouts and onion for dinner the other night. I really had to roast all my brussels sprouts because I had forgotten I had them and they were too close to turning. Cooking them would stop the process and give them a reset. So I roasted all of them with some onions, making far more than could be eaten in one meal. I stored in them in container in the fridge and made a salad the next day. It was still a pretty big salad, making three servings in all.
I had about 2 cups of roasted brussels sprouts and bits of roasted onion. I cut the brussels sprouts in half or quarters depending on how big they were. Then I cut up an apple. I used a Gala, but any reasonably crisp and tart apple will do. I added about 1/4 cup of feta cheese and some salt and pepper. Then I added about 1/2 TBSP of white wine vinegar. I presumed that the olive oil used in roasting the brussels sprouts would be more than enough oil to balance the vinegar and i was right.
The salad was delicious. There’s a smokey sweetness to the roasted sprouts and onion and the apple adds its own tart sweetness. The feta adds an earthy tang and sour note that balances the sweetness perfectly, especially when brightened up by a bit of white wine vinegar.