Warm Brussels Sprout Salad with Herb Dijon Dressing
kitty
| June 28, 2023
SKIP TO RECIPE
Brussels sprouts can be a tough sell, but not today. This is one of the top two ways to eat the infamously pungent little cabbage. It’s a roasted Brussels sprout salad served warm with a few simple complimentary vegetables and drizzled in a creamy, herby dijon dressing. If you’re looking for a fresh alternative version (also top 2), try this Brussels Sprout Slaw.
Because of the way they’re cut and cooked, the sprouts are so palatable and practically melt in your mouth. Roasting and smashing them gets their otherwise tough cores super tender and their leaves slightly charred and crisped up. A simple addition of some pickled red onions and roasted red bell peppers adds some bite, tang, and sweetness to balance the robust sprout flavor. Bringing it all together is the herb dijon dressing that’s vivid, creamy, and packed with fresh pops of oregano and thyme. The sprouts drink up this zesty juice and magically transform into everyone’s favorite vegetable.
This is a great salad to serve alongside any protein and it can be a seasonal staple, say at Thanksgiving, or enjoyed year-round. If you’re not a Brussels sprout fan, give this a try and you’ll be converted.
INGREDIENTS
- 2 pounds Brussels sprouts, washed and halved
- 2 red bell peppers, roasted, peeled and thinly sliced
- ⅓ cup pickled red onions
- Olive oil for drizzling
- Salt and black pepper
- Fresh thyme for garnish
For the Dijon Herb Dressing
- 1 tablespoon dijon mustard
- 1 large lemon, juiced
- 2 tablespoon olive oil
- 2 teaspoons fresh oregano, roughly chopped
- 2 teaspoons fresh thyme, roughly chopped
- Salt and black pepper to taste
INSTRUCTIONS
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Spread the Brussels sprouts out on the parchment paper in a single layer, flat side down. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes.
- Remove baking sheet from the oven and using the backside of a flat glass, press down slowly on each Brussels sprout until they are smashed. Return the baking tray to the oven, drizzle with additional olive oil, and bake for another 10-12 minutes, until they are crispy.
- While the Brussels sprouts roast, prepare the dressing by mixing all ingredients in a small bowl until creamy and well-combined.
- In a large bowl, add the Brussels sprouts, roasted red peppers, and pickled red onions then drizzle the dressing over the top and toss gently until all the vegetables are coated.
- Garnish with fresh thyme and serve warm.
