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Roasted Brussels Sprouts Salad
Trying to convert a Brussels sprout hater? This recipe is for you.
We all know someone who says they can’t stand Brussels sprouts—to be fair, these tiny cabbages have a reputation for being smelly and tasteless.
If you’ve only had a particular veggie steamed, it’s time you try roasting them. Crispy, straight-from-the-oven vegetables are almost always superior to their steamed counterparts, especially when it comes to Brussels sprouts.
Our Brussels sprouts salad recipe is the perfect dish to bridge the gap between veggie lovers and veggie skeptics. It’s warm and crispy, with a tangy dressing and sweet, crunchy topping. You’ll have no problem clearing the plate!
What Are Brussels sprouts?
Brussels sprouts come from where you may have already guessed, Brussels, Belgium.
They are considered cruciferous veggies and fit right in with other members of this family: cabbage and cauliflower (unsurprisingly, other veggies that get a bad rap for boring and smelly flavor).
Brussels sprouts are rich in potassium and vitamins K and C. They are also super low-calorie, making them great for volume eaters or those looking for a healthy snack (we think these are so much tastier than those pre-packaged veggie trays).
One cup of Brussels sprouts is 38 calories and 8 carbs! Even if you dress them up like we did in this recipe, this still ends up being a very nutrient-dense option for a side dish.
How to add flavor to Brussels sprouts
Heat, oil, and salt will do wonders for these little veggies.
When you thinly slice your Brussels sprouts, you’ll notice that you’ll have some tiny outer leaves that fall off. This is arguably the most delicious way to eat Brussels sprouts. Those tiny layers, once separated out, get super crispy, making for a delicious bite.
If you want to take these from “blah” to flavor town, we recommend the following steps:
- Wait for your oven to preheat fully. Don’t throw these in while the numbers on your oven are still climbing. You want your oven to be fully hot before putting these in.
- Thinly slice your Brussels sprouts. You could totally use a mandoline if you have one and are willing to be extra careful. Otherwise, a regular, sharp knife will do. You can also purchase pre-shredded or shaved Brussels sprouts if you’re in a time pinch.
- Grab a high-heat, neutral oil. We opt for Primal Kitchen’s avocado oil in this recipe.
- Adequately season. Don’t be afraid to salt these veggies. We are letting the veggie speak for itself by not adding lots of spices. Salt from up high rather than directly on top of the sprouts. This will give you a more even distribution of salt.
Roasted Brussels Sprouts Salad Recipe Ingredients
Here are all the ingredients you need to finally like Brussels sprouts:
Brussels sprouts
These are readily available at most grocery stores. We recommend thoroughly washing these and peeling off the outer layers before slicing.
Neutral oil
We used avocado oil. This will coat your sprouts for about 20 minutes in a 375F oven, so we recommend an oil that can tolerate high heat without burning. Want to learn more about when to use avocado oil vs olive oil? We have an article on just that. Check it out here.
Tahini
We love the nutty flavor this sesame paste gives this Brussels sprout dressing. It’s pretty thick, so you’ll need some water to thin it out to your desired consistency.
Lemon juice
Fresh lemon juice adds much-needed brightness and acid to the dish.
Maple syrup
A natural sweetener to coat the crunchy nut topping. So yummy!
Almonds
We chose almonds for ultimate crunchiness, but you could swap for walnuts, pecans, pine nuts, or omit them altogether.
Roasted Brussels Sprouts Salad
Our Brussels sprouts salad recipe is the perfect dish to bridge the gap between veggie lovers and veggie skeptics. It’s warm and crispy, with a tangy dressing and sweet, crunchy topping.
Ingredients
- 1 bag of raw Brussels sprouts (approx 1.5 cups of shredded sprouts)
- 2 tbsp neutral oil (like avocado oil)
- Salt and pepper to taste
- ¼ cup tahini
- Lemon juice (from 1 lemon)
- Splash of water (start with a few tbsp and continue to add as needed)
- ¼ cup maple syrup
- ⅓ cup chopped nuts
Instructions
- Preheat oven to 375F.
- Wash your Brussels sprouts well and peel off the outer layer.
- Thinly slice Brussels sprouts (or purchase pre-shredded Brussels sprouts) and coat them with oil, salt, and pepper, and toss
- Place in preheated oven for 20 minutes, tossing every 5-6 minutes to prevent burning
- While this is roasting, start on your dressing by blending tahini, lemon, and water in a blender or food processor. Adjust consistency by adding water until you get your desired dressing.
- Heat a small pan on medium heat and add chopped nuts to toast
- Pour maple syrup over the nuts and mix until coated and there is no more liquid in the bottom of the pan. Take off the heat and allow them to cool.
- Assemble! Once Brussels sprouts are done cooking, remove and plate. Top with dressing and nut mixture, and enjoy warm!
Nutrition
Serving: 1 servingCalories: 365kcalCarbohydrates: 30gProtein: 9gFat: 26gSugar: 18g
Tried this recipe?Let us know how it was!
Brussels Sprout Salad FAQs
Are Brussels sprouts healthy?
Yes, Brussels sprouts are incredibly healthy. Brussels sprouts are a cruciferous vegetable—in the same family as broccoli, cabbage, collard greens, kale, and kohlrabi. They are low in calories and carbs and high in vitamins C and K. (By the way, many people commonly misspell Brussels sprouts as “Brussel sprouts,” but there is an extra “s” at the end!)
Yes, Brussels sprouts are incredibly healthy. Brussels sprouts are a cruciferous vegetable—in the same family as broccoli, cabbage, collard greens, kale, and kohlrabi. They are low in calories and carbs and high in vitamins C and K. (By the way, many people commonly misspell Brussels sprouts as “Brussel sprouts,” but there is an extra “s” at the end!)
How do you make shaved Brussels sprouts salad?
Shaved Brussels sprouts (or shredded Brussels sprouts) are an ideal way to get people who don’t ordinarily love Brussels sprouts, as they have a less intense flavor, easier texture to eat, and cook way cooker. Shaved Brussels also become much crispier than whole Brussels sprouts, making them delicious!
Unlike whole Brussels sprouts, you can eat shaved Brussels sprouts raw (like in a shaved Brussels sprout salad). Otherwise, raw Brussels sprouts are not too appetizing!
What flavors go well with Brussels sprouts?
Brussels sprouts have an earthy and nutty flavor profile. They pair well with sweet and salty combos.
Often, restaurants will add crispy bacon and throw that in to make this a more substantial, filling side dish.
It also pairs well with dried fruits (like dried cranberries) and sharp-tasting cheese (like shaved parmesan cheese, feta cheese, blue cheese, or goat cheese). Of course, Brussels sprouts are also delicious when roasted on their own with just a little oil (like avocado or olive oil) and salt and pepper. Another fruit that pairs well with Brussels sprouts is apple—try adding thinly sliced apples to this shaved sprouts salad! We also love the idea of throwing some pomegranate seeds into the sprouts salad at the end for a pop of color.
We use tahini to bring out more of the nutty flavor and balance the tahini dressing with a squeeze of bright fresh lemon juice for acidity. Dijon mustard and apple cider vinegar also go great with Brussels sprouts to bring acidity.
We think the second star of this show is the simple and crunchy maple toasted almonds. You can, of course, substitute this for your nut of choice, like pine nuts—or even a seed, like pumpkin seeds or sunflower seeds—or omit it altogether, and it will still be delicious.
