Recipes - Side Dishes - vegan recipes

Roasted Brussels Sprout Salad

Brussels Sprout Recipe

Roasted Brussels Sprout Salad

Recipe by Jennifer-JuneCourse: Miscellaneous


Prep time


Cooking time






  • Dressing

  • 2 Tbsp olive oil

  • 2 Tbsp balsamic vinegar

  • 1 small Red onion, diced

  • 1 Tbsp maple syrup

  • 1 tsp Dijon mustard

  • Juice of 1 small (or 1/2 large) lemon

  • Salt and pepper to taste

  • Salad
  • 1 Tbsp olive oil
    1 pound Brussels sprouts trimmed

  • 1/2 cup Almonds, whole or chopped

  • 2 Tbsp Pickled mustard seeds


  • Preheat oven to 350 degrees and bake the almonds on a baking sheet about 7 to 8 minutes, until golden and fragrant. Set aside to cool.
  • Increase oven heat to 400 degrees and line a baking sheet with parchment paper.
  • Trim the ends and outer leaves from the Brussels sprouts and slice in half lengthwise.
    Transfer to the prepared baking sheet, drizzle with olive oil and add a dash of salt and pepper.
    bake for 30 minutes or until tender on the inside and crispy on the outside.
    Remove from oven and set aside.
  • Whisk together the olive oil, vinegar, lemon juice, maple syrup, and dijon mustard in a small bowl. Season to taste with salt and pepper.
  • Stir red onion and pickled mustard seeds to dressing
  • Roughly chop the almonds
  • Toss together the Brussels sprouts, chopped almonds, and dressing and serve at room temperature
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