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Crispy Maple Dijon Brussels Sprouts Salad Recipe

Crispy Maple Dijon Brussels Sprouts Salad - featured image
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A quick and easy roasted Brussels sprouts salad with a sweet-tangy maple Dijon dressing, crunchy toasted almonds, and optional dried cranberries and Parmesan. Perfect for weeknights, meal prep, or holiday gatherings.

Ingredients

Scale
  • 1.5 lbs (about 680g) Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 1/3 cup (about 40g) slivered almonds
  • 1/3 cup (about 40g) dried cranberries (optional)
  • 1/4 cup (about 25g) shaved Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Rinse Brussels sprouts under cold water and pat completely dry. Trim tough stem ends and remove yellow or wilted leaves. Slice each sprout in half lengthwise, then slice each half into thin ribbons about 1/4-inch thick.
  3. In a large mixing bowl, toss sliced sprouts with 2 tablespoons olive oil, a generous pinch of salt, and a few cracks of black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast for 18-22 minutes, stirring halfway through, until deep golden brown and crispy on the edges.
  5. While sprouts roast, toast almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl immediately.
  6. In a small bowl or mason jar, whisk together remaining 1 tablespoon olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Add a pinch of salt and pepper. Adjust sweetness or tanginess to taste.
  7. Remove roasted sprouts from oven and let cool for 2-3 minutes. Transfer to a large serving bowl. Pour dressing over warm sprouts and toss gently to coat.
  8. Add toasted almonds and dried cranberries (if using) and toss again. Top with shaved Parmesan if desired. Serve immediately or let rest for 5 minutes before serving.

Notes

Dry sprouts thoroughly to ensure crispy edges. Don’t overcrowd the baking sheet. Toast almonds separately for best crunch. Dress sprouts while warm for better absorption. Store almonds separately if meal prepping. Salad keeps in fridge for up to 4 days.

Nutrition

Keywords: Brussels sprouts salad, maple Dijon, roasted Brussels sprouts, healthy salad, quick side dish, vegetarian, gluten-free

Find it online: https://sagestirs.com/crispy-maple-dijon-brussels-sprouts-salad-recipe/