Crispy Roasted Kale and Brussels Sprout Salad

Instructions

1. Preheat oven to 400°F.
2. Wash and rinse both Brussels sprout and kale (pat dry).
3. In a bowl toss Brussels sprout in enough olive oil to coat, then toss in a pinch of salt and pepper and place on a sheet pan; roast for 15 minutes. Meanwhile, in the same bowl, toss in your chopped kale and repeat the process with olive oil, salt and pepper. Toss well to coat the leaves with olive oil.
4. Once Brussels sprout have been in the oven for 15 minutes, add kale to same hot pan that Brussels sprout are in and continue to cook both for 15 more minutes (toss mixture with tongs to combine everything on the hot pan).
5. In a separate dry sauté pan, add in coconut and toast over low heat until coconut is just browned and nutty smelling, set aside to cool.
6. After kale and sprouts are done roasting, place in a bowl and refrigerate for 30 minutes or until cold. Combine honey mustard dressing with kale and sprouts. Garnish with toasted coconut and season to taste.