The rich aroma of roasted Brussel sprouts fills the kitchen, mingling with the sweet tang of balsamic glaze. You can almost hear those little green gems cheering as they caramelize, transforming from a misunderstood vegetable into a star of the dinner table. sweet chili chicken pairing This Roasted Brussel Sprout Salad is not just a dish; it’s a delightful experience that will make you rethink your relationship with vegetables. For more inspiration, check out this Roasted Potatoes recipe recipe.
Picture this: it’s a chilly autumn evening, and you’re gathering with friends for an intimate dinner. Laughter fills the air while the tantalizing scent of roasting veggies beckons everyone to the table. This salad isn’t just about health; it’s about joy, flavor explosions, and maybe even a little bit of culinary magic. For more inspiration, check out this Beetroot Hummus recipe.
Why You'll Love This Recipe
- This Roasted Brussel Sprout Salad features an easy preparation method that even novice cooks can master
- The harmony of flavors creates an unforgettable taste sensation on your palate
- Its vibrant colors make it a visual feast, perfect for impressing guests at any gathering
- Versatile enough to serve warm or cold, it fits seamlessly into any meal plan
One memorable holiday season, I brought this salad to a family gathering, and let me tell you, my Aunt Mildred was convinced I had discovered the secret to eternal youth in these little sprouts!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: curry soup for a complete meal.
Brussel Sprouts: Select firm sprouts with bright green color; avoid any yellowing or browning for the best results.
Olive Oil: Extra virgin olive oil adds richness and depth; don’t skimp on quality here.
Balsamic Vinegar: A good balsamic vinegar brings sweetness and acidity that balances the roasted sprouts perfectly.
Honey: Use raw honey for its natural sweetness and depth; it enhances the glaze beautifully.
Salt and Pepper: Freshly ground black pepper adds warmth; sea salt elevates all those wonderful flavors.
Parmesan Cheese: Grated Parmesan adds nuttiness and creaminess to the salad; opt for fresh over pre-grated for better flavor.
Mixed Greens: A blend of arugula and spinach provides freshness; choose whatever greens you prefer or have on hand.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 400°F (205°C). This temperature is perfect for roasting those Brussel sprouts until they’re golden brown.
Prepare the Sprouts: Trim the ends off each sprout and remove any discolored outer leaves. Halve them for even cooking—think of them like tiny cabbages ready to shine.
Toss with Olive Oil and Seasoning: In a large bowl, combine halved Brussel sprouts with olive oil, salt, and pepper. loaded potato soup for comfort Toss them generously until every sprout is coated—that’s where the magic begins!
Roast Until Tender: Spread the Brussels in a single layer on a baking sheet lined with parchment paper. Roast them in your preheated oven for 20-25 minutes or until they’re crispy outside and tender inside.
Create Your Balsamic Glaze: While those sprouts roast away, mix balsamic vinegar with honey in a small saucepan over medium heat. Allow it to simmer until it thickens slightly—this should take about 5-7 minutes.
Toss Everything Together: Once your sprouts are out of the oven, let them cool slightly before tossing them with mixed greens, Parmesan cheese, and that luscious balsamic glaze. Enjoy immediately while it’s warm!
This Roasted Brussel Sprout Salad is not just food; it’s an adventure waiting to happen on your plate! Enjoy crafting this delightful dish that proves veggies can certainly steal the show! cheesy ranch potatoes side dish.
You Must Know
- Roasted Brussel Sprout Salad is not just a dish; it’s a vibrant celebration of flavors and textures
- The crispy sprouts, tangy vinaigrette, and nutty additions create a colorful plate that makes healthy eating irresistible
- Perfect for impressing guests or enjoying solo on a cozy night in
Perfecting the Cooking Process
Start by preheating your oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, salt, and pepper. Roast them for about 25-30 minutes until they’re crispy and golden brown, stirring halfway through for even cooking.
Add Your Touch
Feel free to customize this salad with nuts like walnuts or almonds for crunch. Adding dried cranberries or feta cheese can introduce delightful sweet and savory notes, making every bite an adventure.
Storing & Reheating
Store any leftover salad in an airtight container in the fridge for up to three days. When reheating, toss it back in the oven at 350°F (175°C) for about 10 minutes to regain its crunch.
Chef's Helpful Tips
- To make your roasted Brussels sprouts extra crispy, make sure they are evenly spaced on the baking sheet
- Avoid overcrowding them!
- A sprinkle of parmesan halfway through roasting adds a delightful flavor boost
- Let the salad sit for a few minutes after tossing to enhance flavor melding
Sometimes, I serve this salad at dinner parties, and guests often ask for the recipe! It warms my heart knowing that my love for cooking brings people together over good food.
FAQ
What can I substitute if I don’t have Brussels sprouts?
You can use cauliflower or broccoli as a delicious alternative to Brussels sprouts.
Can I make this salad ahead of time?
Yes, prepare the components separately and combine them just before serving to maintain freshness.
How do I make the dressing more flavorful?
Add minced garlic or Dijon mustard to your dressing for an extra punch of flavor.
Roasted Brussel Sprout Salad
- Total Time: 40 minutes
- Yield: Serves 4
Description
Roasted Brussel Sprout Salad is a vibrant dish that transforms humble sprouts into a flavorful star of any meal. Tossed in olive oil and roasted until crispy, these little green gems are paired with mixed greens, rich Parmesan cheese, and a sweet balsamic glaze, creating an explosion of taste on your plate. Perfect for gatherings or cozy dinners at home, this salad proves that vegetables can be incredibly delightful!
Ingredients
- 1 lb Brussel sprouts
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp raw honey
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 4 cups mixed greens (arugula and spinach)
Instructions
- Preheat your oven to 400°F (205°C).
- Trim the ends of the Brussel sprouts and remove any discolored leaves. Halve them.
- Toss the halved sprouts in a bowl with olive oil, salt, and pepper until well coated.
- Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes until crispy and tender.
- Meanwhile, combine balsamic vinegar and honey in a saucepan over medium heat and simmer for about 5 minutes until slightly thickened.
- Once the sprouts are roasted, let them cool slightly before mixing with the greens, Parmesan cheese, and balsamic glaze. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Customize with nuts like walnuts or almonds for added crunch. Consider adding dried cranberries or feta cheese for sweet-salty contrast.