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Wholesome Maple Roasted Brussels Sprout Salad Recipe

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A warm, cozy salad featuring caramelized Brussels sprouts coated in sweet maple syrup, balanced with salty Parmesan, tart dried cranberries, and crunchy toasted pecans. Perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1.5 pounds (680 grams) Brussels sprouts, trimmed and halved
  • 3 tablespoons (60 ml) pure maple syrup
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1/3 cup (40 grams) dried cranberries
  • 1/3 cup (30 grams) Parmesan cheese, shaved or grated
  • 1/4 cup (30 grams) toasted pecans, roughly chopped
  • 1/2 teaspoon (3 grams) salt
  • 1/4 teaspoon (1 gram) black pepper, freshly ground
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) Dijon mustard
  • For the optional maple vinaigrette:
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) maple syrup
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1/2 teaspoon (2 ml) Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Rinse Brussels sprouts under cold water and pat completely dry. Trim off tough stem ends (about 1/4 inch) and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise through the stem; quarter any large ones.
  3. In a medium mixing bowl, combine halved Brussels sprouts with 2 tablespoons olive oil, 3 tablespoons maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated.
  4. Spread seasoned sprouts in a single layer on the prepared baking sheet, cut-side down. Roast for 20 minutes, then flip each sprout. Return to oven for another 10-15 minutes until edges are deeply browned and crispy, and centers are tender.
  5. While sprouts roast, toast pecans in a small dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant. Remove from heat and set aside.
  6. Make the vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, 1/2 teaspoon Dijon mustard, and a pinch of salt and pepper until emulsified.
  7. Transfer hot roasted Brussels sprouts to a serving bowl. Drizzle with about half the vinaigrette and toss gently. Let cool for 5 minutes.
  8. Sprinkle dried cranberries, toasted pecans, and shaved Parmesan over the top. Drizzle with remaining vinaigrette. Toss gently or leave layered. Serve immediately while warm.

Notes

Don’t skip drying the sprouts to ensure crispy edges. Arrange cut-side down for best caramelization. Watch oven closely to avoid burning. Toast nuts fresh for best flavor. Let sprouts cool 5 minutes before adding Parmesan to prevent melting.

Nutrition

Keywords: Brussels sprout salad, maple roasted Brussels sprouts, healthy salad, vegetarian salad, gluten-free salad, holiday side dish, easy weeknight dinner

Find it online: https://coracooks.com/wholesome-maple-roasted-brussels-sprout-salad-recipe/