Himalayan Pink Salt Recipes

Carrot and Brussels Sprout Salad

  • Side
  • Cooking Time: 10-12 minutes
  • Serves: 6-8
  • Difficulty: Easy
Root vegetables are roasted and caramelized, building layers of flavor that match perfectly with wilted kale, cider vinegar, and fresh apples.

- Choosing the Right Salt - Morton® Fine Himalayan Pink Salt blends perfectly into this dish’s dressing, emboldening the natural flavors in every bite.

Ingredients

  • 3 cups Brussels sprouts, trimmed and cut in half
  • 3 cups carrots, cut on the bias into 1” pieces
  • 1 medium red onion, sliced 1/2” thick
  • 1 large red apple, cut into 1” chunks
  • 2 packed cups kale, ribs removed and torn into pieces
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon Morton® Coarse Himalayan Pink Salt
  • Black pepper to taste
  • 1 clove garlic, minced
  • 1/2 tablespoon dijon mustard
  • 1.5 ounces apple cider vinegar
  • Juice of half a lemon
  • 1.5 teaspoons honey
  • 1/8 teaspoon Morton® Fine Himalayan Pink Salt

MORTON®
FINE HIMALAYAN PINK SALT

  1. Preheat oven to 425 degrees Fahrenheit. 

  2. In a small bowl, add all ingredients for the dressing and mix until well-combined. Set aside.

  3. In a large bowl, combine Brussels sprouts, carrots, onion, thyme, salt and pepper. Toss and coat with 3 tablespoons of the dressing.

  4. Arrange vegetable mixture in single layer on baking sheet and roast in oven, top shelf for 10-12 minutes. 

  5. Remove pan from oven and stir. Return to oven and cook an additional 10-12 minutes or until vegetables are cooked through and lightly caramelized.

  6. Remove pan from oven, stir in kale and return to oven for 1-2 minutes. Kale should be lightly wilted, but still very green.

  7.  Remove pan from oven and transfer veggie mixture to a large bowl and toss with apples and remaining dressing. Serve immediately.