Ingredients:
Brussel Sprouts
Baby Arugula
1 Lemon
3 Red/Orange Baby Peppers
Vioife Diary Free Feta
Trader Joe's Vegan Pesto
Salt
Pepper
Garlic
Instructions:
Preheat your oven to 400 degrees while cutting and prepping your brussel sprouts.
Place your brussel sprouts on a sheet pan and drizzle with avocado oil, salt, pepper and garlic.
Place the sheet pan in the oven and allow the brussel sprouts to cook for 20-40 minuets, depending on size. You will want them to be roasted before taking them out. Burnt pieces are normal and very tasty!
While the sprouts are cooking, cut up the baby peppers and preferred amount of Violife cheese.
In a medium sized bowl, combine baby arugula, baby peppers and Violife cheese. Squeeze half of a lemon over the salad.
When your brussel sprouts are done, allow five minutes to cool on the pan before adding a spoonful of Trader Joe's pesto on top. Spread evenly to ensure the pesto is on all the sprouts!
Take a scoop of brussel sprouts and add them on top of your salad! If you'd like to use the rest of the lemon to zest up the sprouts you can squeeze some on top!
Enjoy!
