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!