Roasted Brussels Sprouts Salad

Roasted Brussels Sprouts Salad got you frustrated? Maybe you roast up a pan ‘cause you think it’ll be exciting, then by the time dinnertime comes around, it’s… meh. Been there, trust me.

You want crunchy, zingy, and fresh, but all you’ve got is a pile of slightly-sad green bits. Well, say hello to your new weeknight hero.

This salad is like a five-star restaurant on a regular Tuesday, without all the fuss. If you’re already a salad fanatic like me, my absolute favorite lately is right here for you to check out: arugula salad with lemon vinaigrette.

Okay, tell me honestly… are you one of those folks still haunted by your childhood memories of overcooked Brussels sprouts? I swear, if everyone had tried them roasted and tossed in a tangy lemon dressing instead of boiled to smithereens, nobody would be anti-sprout.

Maybe you already know their hidden power. Or maybe you just need the right recipe to flip your “ew” to “wow.”

Ever find yourself craving something roasty and punchy but not leaf-lettuce boring? This is it.

Why You’ll Love This Recipe

This recipe truly gets Brussels sprouts right. When you roast ‘em, they go all golden, a little crispy on the outer bits, and sort of sweet inside.

And then the lemon dressing? Major upgrade. You’ll get a little sharpness, a little zest, and a whole lot of “can I eat more?” vibes.

Nobody at my house even notices the veggies anymore; they just ask if there’s any left. Plus, this isn’t your basic side salad.

It holds its own as lunch or even a super-light dinner. There’s crunch, tang, and a sneaky satisfaction that makes you reach for seconds without thinking.

Ingredients

Alright, so what do you need to make this roasted Brussels sprouts salad? Don’t panic—you probably already have half this stuff.

You’ll want: fresh Brussels sprouts (obviously), olive oil, tiny clove garlic, a big juicy lemon, little dab of honey, some Dijon, flaky salt, cracked black pepper, and whatever toppings you love (a sprinkle of almonds or even a little feta is next level).

See? Nothing wild. The short ingredient list means you really taste every part—no hiding behind mystery spices here.

Got leftovers? Toss ‘em in tomorrow’s lunch. Heck, gotta keep life easy, right?

Timing

Look, nobody has an hour to spend on a “quick” recipe, especially not on a Wednesday. From start to finish—maybe 30 minutes, tops.

The sprouts need about 20ish minutes in the oven, just long enough for you to mix the dressing and hunt down those toppings hiding in your fridge.

The whole salad can be ready before you figure out what to binge-watch. If you prep the lemon dressing while the veggies roast, this comes together easy as pie… actually, easier than pie.

Who bakes pies on weekdays anyway?

Step-by-Step

Let’s break it down. You heat the oven good and hot (400ish works). Then halve or quarter the Brussels sprouts. Drizzle them up with olive oil, salt, and pepper—don’t get stingy here—and lay ‘em out flat on a baking sheet. Pop ‘em in the oven.

While that magic happens, you whisk up your dressing. Think lemon juice, bit of honey, mustard, garlic, more olive oil. Don’t pretend you don’t taste-test as you go (everybody does). Once sprouts look crispy at the edges and golden in spots, yank ‘em out.

Let the roasted Brussels sprouts cool just a smidge, then toss with the dressing so they soak it up good. You can serve ‘em warm or let them cool down all the way. Toss on toppings. Taste. Smile. Eat another bite just to be sure.

Nutritional Information

If you’re curious (and who isn’t these days, the way everyone’s tracking everything), this roasted Brussels sprouts salad is pretty darn healthy. Brussels sprouts? Full of vitamin C, fiber, folate… so much good stuff it almost sounds fake.

Olive oil brings in some good fats, and if you add nuts or seeds, it gets even heartier. The lemon dressing isn’t drowning in sugar, unlike pre-bottled stuff.

Feels good for you but still tastes exciting. It’s the kind of salad you’ll actually remember.

Healthier Alternatives

Let’s say you wanna lighten it up or swap things. Go for less oil—just a drizzle works, or use avocado oil if you’re feeling fancy.

Skip the honey or use maple syrup if you need it vegan. Kinda want extra protein? Toss in chickpeas or grilled chicken.

I mean, people have even tried tofu in there (not my thing, but hey, you do you).

You could swap out Dijon for a spicy brown mustard too for a little extra zip. Loads of ways to make it your own.

Serving Suggestions

Here’s how I usually eat this Brussels sprouts salad (honestly, it’s good every way):

• Top it with sliced toasted almonds or pecans for major crunch.
• Add a little crumbled cheese—like feta or goat cheese—for creamy tang.
• Turn it into a full meal with leftover rotisserie chicken or a big handful of arugula.

And if you like mixing it up, you could try it as a side with a grilled main, maybe something like BBQ chicken ranch salad, because sometimes you just need more than one salad at a time.

Common Mistakes

I’ve messed this up enough times to warn you. First, don’t crowd your pan—Brussels sprouts need space to get crispy (otherwise they steam and turn mushy… not appealing).

Don’t skip preheating your oven. If the oven’s cold, the salad flops.

And don’t drown your salad in dressing, or it’ll go soggy. Taste as you go—sometimes all it needs is a little more salt or an extra squeeze of lemon.

Trust your tastebuds, not the clock.

Storing Tips

Leftover roasted Brussels sprouts salad keeps better than you’d think. Just drop it in a container and in the fridge she goes. If you haven’t already mixed in the dressing, keep that separate so the salad stays crisp. Leftovers last about three days—but if I’m honest, we rarely have any left that long around here. It’s tasty cold, though, and makes a great lunch straight from the fridge.

Common Questions

Q: Can I make this ahead?
A: Totally. Just roast the sprouts and keep the dressing in a jar. Toss together right before you wanna eat.

Q: What’s the best way to slice Brussels sprouts for salad?
A: Halved or quartered is just fine. Smaller sprouts? Just cut in half. Big guys, go for quarters.

Q: Can I use frozen Brussels sprouts?
A: I mean, you could, but they won’t get as crisp. Fresh is best for this.

Q: How do I keep my salad from going soggy?
A: Dress it right before serving, and don’t use too much. Seriously, hold back.

Q: Other toppings I should try?
A: Toasted seeds, pomegranate arils, extra lemon zest. Go wild. No wrong answers here.

The Best Way to Eat Your Greens

So, you made it this far—high five. Here’s the scoop: roasted Brussels sprouts salad is a game-changer. It’s easy, takes basically no time, and never feels boring.

I say ditch the dull bagged salads and whip this up once. You might even forget you’re eating vegetables.

If you love this sort of thing, check out other creative salads like the roasted Brussels sprouts salad with maple-balsamic vinaigrette or the roasted Brussels sprouts salad with maple balsamic dressing for a different twist.

For more cool ideas, scope out this salad recipes collection. Can’t wait for you to try it. Let me know how it goes… and how fast it disappears from your kitchen!