Get ready to fall in love with the humble Brussels sprout all over again! These 20 delicious recipes showcase the versatility and flavor of this cruciferous superstar, from classic pairings like maple bacon and pomegranate to more adventurous combinations featuring everything from quinoa and chickpeas to sweet potatoes and goat cheese. Whether you’re a seasoned foodie or just looking for a healthy twist on your usual salads, these crispy Brussels sprout salads are sure to become new favorites.
In this article, we’ll take you on a culinary journey through the many faces of Brussels sprouts, from warm and comforting to bright and refreshing. So go ahead, get creative with these recipes, and discover why Brussels sprouts have earned their place as one of the most beloved vegetables in the kitchen!
Maple Bacon Brussel Sprout Salad
This sweet and savory salad combines the natural bitterness of Brussels sprouts with the smoky flavor of bacon, all tied together with a hint of maple syrup. Perfect for a fall or winter dinner party, this recipe is sure to impress.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons pure maple syrup
– 1 tablespoon apple cider vinegar
– 1/4 cup chopped pecans or walnuts
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon of the maple syrup, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large bowl, whisk together remaining maple syrup, apple cider vinegar, and a pinch of salt.
4. Add roasted Brussels sprouts, crumbled bacon, and chopped nuts to the bowl. Toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Pomegranate and Pecan Brussel Sprout Salad
Elevate your salad game with this refreshing winter combination, featuring crisp Brussels sprouts, juicy pomegranate seeds, and crunchy pecans.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1/4 cup chopped pecans
– 1/4 cup pomegranate seeds (fresh or dried)
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large bowl, whisk together apple cider vinegar and red pepper flakes (if using).
3. Add roasted Brussels sprouts to the bowl and toss to combine.
4. Stir in chopped pecans and pomegranate seeds.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Warm Brussel Sprout Salad with Balsamic Glaze
A sweet and tangy twist on a classic salad, this warm Brussels sprout dish is perfect for a cozy dinner or as a side to impress your guests.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup balsamic vinegar
– 2 cloves garlic, minced
– 1/4 cup chopped pecans (or walnuts)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. While the sprouts are roasting, combine balsamic vinegar and garlic in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half (about 5 minutes).
4. Remove the Brussels sprouts from the oven and toss with the warm balsamic glaze and chopped pecans.
5. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Brussel Sprout and Kale Caesar Salad
A twist on the classic Caesar salad, this recipe combines the earthy flavors of roasted Brussels sprouts and kale with a creamy dressing. Perfect for a healthy and satisfying lunch or dinner.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1/4 cup Caesar dressing
– 1/2 cup crumbled Parmesan cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, massage chopped kale with the remaining 1 tablespoon olive oil and lemon juice until leaves are soft and slightly wilted.
4. Add roasted Brussels sprouts to the bowl and toss with Caesar dressing until well coated.
5. Top with Parmesan cheese and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Apple Walnut Brussel Sprout Salad
This hearty salad combines the natural sweetness of apples and walnuts with the earthy flavor of roasted Brussels sprouts, perfect for a crisp fall evening.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 large apple, diced (Granny Smith or Honeycrisp work well)
– 1/4 cup chopped walnuts
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a large bowl, combine roasted Brussels sprouts, diced apple, chopped walnuts, apple cider vinegar, and honey.
4. Toss to combine and adjust seasoning as needed.
Cooking Time: 25 minutes
Brussel Sprout Salad with Honey Mustard Dressing
This refreshing salad combines the natural sweetness of roasted Brussels sprouts with the tanginess of honey mustard dressing, making it a perfect side dish for any occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 2 tablespoons apple cider vinegar
– 1/4 cup chopped pecans (optional)
– 1/4 cup crumbled blue cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until caramelized.
3. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar.
4. In a large bowl, combine roasted Brussels sprouts, honey mustard dressing, chopped pecans, and crumbled blue cheese (if using). Toss to coat.
5. Serve immediately.
Cooking Time: 20-25 minutes
Roasted Brussel Sprout and Quinoa Salad
This hearty salad combines the nutty flavor of quinoa with the caramelized sweetness of roasted Brussels sprouts, making it a perfect side dish for any occasion.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using 2 cups of water or broth.
3. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, whisk together apple cider vinegar and Dijon mustard.
5. Add cooked quinoa to the bowl and toss to combine.
6. Once Brussels sprouts are roasted, add them to the bowl and toss gently to combine.
7. Sprinkle with chopped pecans if using.
Cooking Time: 35-40 minutes
Cranberry Almond Brussel Sprout Salad
Elevate your salad game with this sweet and savory recipe, combining the earthy flavor of Brussels sprouts with the tanginess of cranberries and the crunch of almonds.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup dried cranberries
– 1/4 cup chopped toasted almonds
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, combine roasted Brussels sprouts, cranberries, almonds, apple cider vinegar, and honey.
5. Toss to coat and season with salt and pepper to taste.
Cooking Time: 25 minutes
Brussel Sprout and Farro Salad with Lemon Vinaigrette
A hearty and flavorful salad that combines the earthy sweetness of roasted Brussels sprouts with the nutty goodness of farro, all tied together with a bright and zesty lemon vinaigrette.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup farro
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook farro according to package instructions. Drain and let cool.
4. In a large bowl, whisk together lemon juice and garlic.
5. Add roasted Brussels sprouts, cooked farro, and crumbled goat cheese (if using) to the bowl. Toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Shaved Brussel Sprout Salad with Parmesan
A refreshing winter salad that showcases the sweet and earthy flavor of Brussels sprouts, paired with the nutty goodness of Parmesan cheese.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup shaved Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until caramelized and tender.
4. In a large bowl, combine roasted Brussels sprouts, minced garlic, shaved Parmesan cheese, and remaining 1 tablespoon olive oil.
5. Toss to combine, then season with salt and pepper to taste.
6. If desired, drizzle apple cider vinegar over the salad for added brightness.
Cooking Time: 25-30 minutes
Brussel Sprout and Chickpea Salad
A flavorful and healthy salad that combines the sweetness of roasted Brussels sprouts with the creaminess of chickpeas, all tied together with a tangy dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups cooked chickpeas
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Optional: chopped red onion, crumbled feta cheese, or toasted almonds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large bowl, combine roasted Brussels sprouts, chickpeas, lemon juice, Dijon mustard, salt, and pepper. Toss to coat.
4. Serve warm or at room temperature, garnished with chopped red onion, crumbled feta cheese, or toasted almonds if desired.
Cooking Time: 25 minutes
Brussels Sprout Salad with Tahini Dressing
A flavorful and nutritious salad that combines the earthy sweetness of roasted Brussels sprouts with the creamy richness of tahini dressing, perfect for a healthy and satisfying meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/2 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a blender, combine tahini, garlic, lemon juice, and 1/4 cup water. Blend until smooth.
5. In a large bowl, combine roasted Brussels sprouts and parsley.
6. Drizzle tahini dressing over the salad and toss to coat.
Cooking Time: 25 minutes
Brussel Sprout and Sweet Potato Salad
A flavorful and nutritious salad that combines the earthy sweetness of roasted sweet potatoes with the tangy crunch of Brussels sprouts, perfect for a quick and healthy meal.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate pan, toss Brussels sprouts with the remaining 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes or until caramelized and tender.
4. In a large bowl, combine roasted sweet potato and Brussels sprouts. Whisk together apple cider vinegar and Dijon mustard, then pour over the salad. Toss to coat.
5. Top with crumbled goat cheese (if using). Serve warm or at room temperature.
Cooking Time: 40-50 minutes
Asian-Inspired Brussel Sprout Salad
Transform humble Brussels sprouts into a vibrant and flavorful salad with the bold flavors of Asia. This refreshing side dish is perfect for your next dinner party or as a healthy lunch option.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 cup chopped scallions
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a small bowl, whisk together remaining 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and grated ginger.
5. In a large bowl, combine roasted Brussels sprouts, chopped scallions, toasted sesame seeds, and the dressing.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 25-30 minutes
Brussel Sprout Salad with Avocado and Lime
This vibrant salad combines the earthy sweetness of roasted Brussels sprouts with the creaminess of avocado, all tied together with a squeeze of fresh lime juice. Perfect for a quick and healthy lunch or dinner!
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. In a large bowl, combine roasted Brussels sprouts, diced avocado, and lime juice.
3. Stir in chopped cilantro (if using).
4. Serve immediately, garnished with additional lime wedges if desired.
Cooking Time: 20-25 minutes
Brussel Sprout and Beetroot Salad
This sweet and savory salad combines the earthy flavors of roasted Brussels sprouts and beetroot, with a tangy dressing and crunchy pecans. Perfect as a side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 medium beetroot, peeled and quartered
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup chopped pecans
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Toss beetroot with remaining 1 tablespoon olive oil, salt, and pepper on a separate baking sheet. Roast for 40-45 minutes or until tender.
4. In a small bowl, whisk together balsamic vinegar and honey.
5. Combine roasted Brussels sprouts and beetroot in a large bowl. Drizzle with dressing and sprinkle with chopped pecans.
Cooking Time: 55-65 minutes
Brussel Sprout Salad with Goat Cheese and Cranberries
This seasonal salad combines the earthy sweetness of roasted Brussels sprouts with the tanginess of goat cheese, the crunch of pecans, and the pop of tart cranberries. A perfect side dish or light lunch for any time of year.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped pecans
– 1/4 cup dried cranberries
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, combine roasted Brussels sprouts, goat cheese, pecans, and cranberries.
5. Drizzle with apple cider vinegar and toss to coat.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Brussel Sprout and Radish Salad
This refreshing salad combines the earthy sweetness of roasted Brussels sprouts with the spicy crunch of radishes, perfect for a light and satisfying side dish or main course.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 medium radishes, thinly sliced
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Add roasted Brussels sprouts and radish slices to the bowl. Toss to combine.
5. Sprinkle with chopped parsley and serve.
Cooking Time: 25-30 minutes
Brussel Sprout Salad with Crispy Prosciutto
This sweet and savory salad combines the earthy flavor of roasted Brussels sprouts with the crispy, salty goodness of prosciutto. Perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 6 slices prosciutto, thinly sliced
– 1/4 cup chopped pecans (optional)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F.
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. Meanwhile, cook prosciutto in a skillet over medium heat until crispy, about 5-7 minutes per side.
4. In a large bowl, combine roasted Brussels sprouts, crispy prosciutto, and chopped pecans (if using).
5. Whisk together apple cider vinegar and honey in a small bowl. Pour dressing over the salad and toss to coat.
Cooking Time: 25-30 minutes
Brussel Sprout and Pear Salad with Blue Cheese
This refreshing salad combines the earthy sweetness of Brussels sprouts, the tender crispness of pears, and the tanginess of blue cheese for a delightful winter treat.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 ripe pears (such as Bartlett or Anjou), peeled, cored, and sliced
– 1/4 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large bowl, combine roasted Brussels sprouts, sliced pears, crumbled blue cheese, and chopped nuts.
3. Drizzle with remaining 1 tablespoon olive oil and apple cider vinegar. Season to taste.
4. Serve immediately, garnished with fresh thyme or parsley if desired.
Cooking Time: 25 minutes
Summary
Get ready to elevate your salad game with these 20 delicious Brussels sprout recipes! From sweet and savory to tangy and crunchy, there’s something for everyone. Try making a Maple Bacon Brussel Sprout Salad or a Pomegranate and Pecan Brussel Sprout Salad for a pop of color and flavor. Or, go for a classic with the Warm Brussel Sprout Salad with Balsamic Glaze. Whatever your taste, these recipes are sure to please even the pickiest eaters.
