This highly customizable recipe for roasted Brussels sprouts salad is simple yet full of flavor and texture with several options for add-ins.
This side dish is the perfect accompaniment to any main dish, whether it’s for the holidays or just a random weeknight. It’s naturally gluten-free, dairy-free, and vegan making it a great option for all.
Roasted Brussels Sprouts vs Other Cooking Methods
Brussels sprouts are a part of the cruciferous family along with broccoli, cabbage, cauliflower, collard greens, kale, and kohlrabi.
When it comes to Brussels sprouts and most vegetables in the cruciferous family, how you prepare and cook them really makes ALL the difference!
I’ve turned Brussels sprouts haters into lovers just by simply preparing them a different way than they were previously used to.
(No boiled Brussels sprouts here.)
Ingredients You’ll Need
Avocado oil, salt, & pepper for roasting
Toasted sliced almonds
Homemade poppyseed dressing
Cutting & Trimming the Brussels Sprouts
Trim off the knobby ends and cut in half or quarters depending on the size of your Brussels sprouts. Keep in mind that if they’re too big, they’re hard for people to eat.
Peel away any brown or disheveled looking leaves and discard.
Some leaves will naturally fall off when you cut them in half, but feel free to add them to your pan with the cut Brussels sprouts. These leaves crisp up nicely in the oven and add some crunchy elements to your salad.
How to Make Roasted Brussels Sprouts Salad
1. Trim off the ends of the Brussels sprouts and cut or quarter them.
2. On a large baking sheet, toss them with oil, salt, and pepper, and roast for 20-30 minutes, stirring halfway through.
3. While the Brussels sprouts are roasting, toast the slivered almonds in a dry pan over medium-low heat for about 3-4 minutes, watching carefully so they don’t burn, stirring occasionally. Once golden brown set aside.
4. Make the poppyseed dressing.
5. Remove the Brussels sprouts from the oven once they’re browned to your liking and add to a serving plate, toss with the toasted nuts, dressing, and serve.
Ingredient Substitutions & Add-ins
This roasted Brussels sprouts salad is incredibly easy to customize.
Instead of almonds ➝ use chestnuts, hazelnuts, or pecans.
To make it nut-free ➝ add pumpkin seeds or sunflower seeds
To make it nut and seed free ➝ add pomegranate arils (these will add a burst of sweetness with each bite as well as a pop of ruby red color).
You don’t have to use the poppyseed dressing, you can also use another type of homemade vinaigrette.
This is a great option if you want a heartier salad with more bulk.
- Leafy greens of choice (spring mix or thinly sliced curly kale would work nicely here)
- Crispy bacon or prosciutto bits
- Dried cranberries
- A grain such as wild rice or farro
- Apple or celery slices
- Parmesan or feta (I like the brand Violife)
Helpful Recipe Tips
While you can eat Brussels sprouts raw, roasting them makes them much easier to digest.
Are your Brussels sprouts are the larger side?
If your Brussels sprouts are pretty big, you’ll want to cut them into quarters. If some are large and some are small, only quarter the large ones and half the smaller ones. This will help them cook more evenly and also be easier to eat.
To quarter, cut them through the center core, this will help hold the pieces together better.
Flipping halfway through
If you forget to flip/stir halfway through, it’s not a big deal, they’ll just be browned more on one side but still delicious.
Other Healthy Fall Recipes to Try
Roasted Brussels Sprouts Salad
- 1½ – 2 pounds Brussels sprouts, trimmed, and halved or quartered
- 2 tbsp avocado or olive oil
- salt and pepper, to taste
- 5 tbsp slivered almonds
- Poppyseed dressing
- Preheat your oven to 400°F.
- Wash, trim and slice the Brussels sprouts. Add them to a baking pan with the oil and salt & pepper, spreading them out into an even layer.
- Bake the Brussels sprouts for 20 minutes to 30 minutes, stirring halfway through. Check after the 20 minutes mark.
- While the Brussels sprouts are roasting, make the dressing and toast the nuts. Add the slivered almonds to a dry pan over medium-low heat for about 3-4 minutes, stirring occasionally. Watching carefully so they don’t burn. Once golden brown set aside.
- Remove the Brussels sprouts from the oven once they're browned to your liking and add to a serving plate, toss with the toasted nuts, dressing, and serve.
- Consume within 1-3 days.
- If your Brussels sprouts are pretty big, cut them into quarters. If some are large and some are small, only quarter the large ones and half the smaller ones. This will help them cook more evenly and also be easier to eat.
- To quarter, cut them through the center core, this will help hold the pieces together better.
- If you forget to flip halfway through, it’s not a big deal, they’ll just be browned more on one side but still delicious.
- This roasted Brussels sprouts salad can be served warm or cold.
- 1½ pounds makes 6 side servings. If you have any add-ins, this amount will change.