Roasted Brussels Sprouts Salad
This oven-roasted brussels sprouts salad with toasted almonds and a poppyseed vinaigrette is a healthy, flavor-packed side dish. This recipe is very customizable with plenty of options for add-ins and substitutions!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.