This Brussels sprout salad is probably the most filling and flavor-packed veggie dish we’ve had in a while. We designed it as a main recipe for our vegetarian Thanksgiving menu, and we couldn’t be more satisfied with the result. Sticky maple roasted Brussels sprouts and sweet potato, dried cranberries, toasted pecans, millet and crumbled goat cheese, all bathed in a delicious mustard dressing – the sweet and the sour are perfectly balanced in this cooked Brussels sprout salad!
How to cook Brussels sprouts so they are not bitter
Brussels sprouts aren’t probably the main veggie you would consider for a salad. Their raw version reminds a lot of its cabbage relative, and it’s only when you cook them that their actual flavors and taste stand out.
We like our Brussels sprouts maple roasted, because we think it’s the best way to cook Brussels sprouts so they are not bitter, but actually on their sweet side and so delicious. To get the perfectly roasted sprouts, you need to season them with salt, pepper, extra virgin olive oil and a maple syrup drizzle. In this way you will get sticky, perfectly roasted and delicious Brussels sprouts.
How to make a Brussels sprouts salad
Depending on your preference and dietary recommendations, you can use shaved raw Broccoli sprouts or cooked ones. The raw sprouts work perfectly for a light, detoxifying, vitamin-packed salad, while the roasted ones create a filling, fibre and minerals packed dish, that will please the whole family. Roasted Brussels sprouts pairs perfectly with toasted nuts, dried cranberries and other roasted veggies such as root ones, like sweet potatoes. Add a goat cheese crumble and you’ve got a filling, delicious salad you will put on repeat throughout the winter. Here are the steps of making a Brussels sprout salad:
- Prepare the sprouts – cut their stems, remove their outer leaves and cut into halves, rinse well.
- Prepare the sweet potatoes – peel them and cut into cubes.
- Add both veggies onto a baking sheet, drizzle with extra virgin olive oil, maple syrup, season with salt and pepper and toss well.
- Roast for 30 minutes, then add them into a large bowl.
- Add cooked millet, toasted pecans, parsley, pomegranate seeds and crumbled goat cheese, drizzle with mustard dressing, toss and serve warm.
Health benefits of Brussels sprouts
Packed with vitamins, minerals and fibre, Brussels sprouts have special health benefits, specific to all its relatives from the Cruciferous family. Their glucosinolates and antioxidants offer detoxifying support, have cancer fighting properties and have anti-inflammatory effects, together with vitamin K, also present in high concentrations in Brussels sprouts.
Looking for more inspiring way to cook with Brussels sprouts? Try our Stir Fry with Tempeh and Brussels sprouts, our Crispy Cacio e Pepe Brussels sprouts, or our Brussels Sprout and Apple Pizza.
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Maple Roasted Brussels Sprouts Salad
A perfect balance of textures and flavours, this brussels sprouts salad recipe is made with roasted veggies, crumbled cheese, cooked millet and toasted pecans, bathed in a delicious mustard dressing
Ingredients
- 4 cups brussels sprouts
- 2 sweet potatoes
- 2 tbsp dried cranberries
- 1/2 cup goat cheese crumbles
- 1 large bunch fresh parsley chopped
- 1/2 pomegranate, seeds only
- 1/2 cup cooked millet
- 1/2 cup pecan nuts lightly toasted
- 1 tbsp Dijon mustard
- 2 tbsp olive oil extra virgin
- 1 tbsp maple syrup
- 2 tbsp lemon juice
- 1/2 tsp salt
- Freshly ground black pepper
Instructions
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Preheat the oven to 175C/350F. Line a baking sheet with parchment paper and set aside.
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Trim the broccoli sprouts, by removing their outer leaves and their little stems. Cut in halves and transfer onto the baking sheet.
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Peel the sweet potatoes and cut into cubes. Add onto the baking sheet.
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Drizzle the vegetables with maple syrup, 1 tbsp olive oil, season with salt and pepper and toss to combine.
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Roast for 30 minutes, until golden and tender.
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While the veggies are cooking, add the mustard, lemon juice and olive oil into a small jar, lid it and shake well to obtain a creamy dressing.
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Remove the vegetables from the oven and transfer into a large bowl.
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Add the rest of the ingredients, drizzle the mustard sauce, toss to combine and serve warm
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