Roasted Brussels Sprouts Salad
A vibrant and crunchy salad that elevates roasted Brussels sprouts with a tangy lemon dressing, perfect for a light meal or side dish.
Ingredients
Main Ingredients
- 1 pound fresh Brussels sprouts Trimmed and halved or quartered
- 3 tablespoons olive oil Extra virgin for best flavor
- 1 clove garlic Minced
- 1 large lemon Juiced
- 1 teaspoon honey Can substitute with maple syrup for vegan option
- 1 teaspoon Dijon mustard For a little sharpness
- 1 teaspoon flaky salt To taste
- 1 teaspoon cracked black pepper To taste
Optional Toppings
- sliced toasted almonds or pecans For added crunch
- crumbled feta or goat cheese For a creamy tang
Instructions
Preparation and Roasting
- Preheat the oven to 400°F (200°C).
- Halve or quarter the Brussels sprouts and place them in a mixing bowl.
- Drizzle the Brussels sprouts with olive oil, add flaky salt and cracked black pepper, and toss to coat.
- Spread the Brussels sprouts out on a baking sheet in a single layer.
- Roast in the oven for about 20 minutes or until they are crispy at the edges and golden brown.
Dressing
- While the Brussels sprouts are roasting, whisk together the lemon juice, honey, Dijon mustard, minced garlic, and the remaining olive oil in a separate bowl.
- Taste the dressing and adjust seasoning as needed.
Assembly
- Once the Brussels sprouts are roasted, let them cool for a few minutes.
- Toss the roasted Brussels sprouts with the dressing until well-coated.
- Serve warm or allow to cool completely before serving.
- Top with your choice of toppings before serving.
Notes
This salad can be stored in the fridge for about 3 days; keep the dressing separate if possible to maintain crispness. You can prepare the sprouts ahead of time and keep the dressing in a jar to toss together just before serving.