A beautifully arranged plate featuring sliced herb-stuffed chicken, accompanied by a colorful medley of roasted vegetables, including carrots, Brussels sprouts, and kale, garnished with fresh greens. A small bowl of pink salt and a side of toasted bread complete the presentation.
Side Himalayan Pink Salt Recipes

Carrot and Brussels Sprout Salad

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.
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Ingredients Instructions

Key Information

Dish Type

Side

Time

Cook: 10-12 minutes

Difficulty

easy

Serves

6-8

Ingredient List

Ingredients and measurements.

  • 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

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 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.

Step 7

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

A plate of carrot and brussel sprout salad.
A beautifully arranged plate featuring sliced herb-stuffed chicken, accompanied by a colorful medley of roasted vegetables, including carrots, Brussels sprouts, and kale, garnished with fresh greens. A small bowl of pink salt and a side of toasted bread complete the presentation.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
himalayan pink salt fine

Himalayan Pink Salt Fine 17.6 oz

All-Natural Pink Salt to Enhance Your Everyday Foods.   We’ve added Himalayan Pink Salt to our lineup so home chefs can add a pop of flavor—and color—to their dishes. Morton Himalayan Pink Salt is sourced directly from the Himalayan Mountains, which are rich in iron—that’s what gives the salt its famous and irresistible pink hue.

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Morton Salt
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