Are you looking for a simple recipe for a roasted shaved Brussels sprouts salad? Well then you are in the right place! This roasted shaved Brussels sprouts salad is made with just a few toppings that perfectly compliment the crispy, salty roasted shaved Brussels sprouts. All you need to make this roasted shaved Brussels sprouts salad is roasted shaved Brussels sprouts, mandarin oranges, pomegranate seeds, pecans, feta cheese, and a creamy poppyseed dressing.
We provide instructions for how to make a creamy poppyseed dressing in this recipe. However, you can also use a store bought poppyseed dressing if you prefer.
What is in a roasted shaved Brussels sprout salad?
What is in this recipe for roasted shaved Brussels sprout salad? Here are the main ingredients you need to make this roasted shaved Brussels sprout salad.
- Brussels sprouts. The first ingredient you need to make this roasted shaved Brussels sprouts salad is Brussels sprouts. The Brussels sprouts should be cleaned and thoroughly dried before they are used to make this salad. This will help to ensure that the roasted Brussels sprouts are crispy and not soggy.
- Mandarin oranges. Mandarin oranges are peeled and used as a topping for this roasted shaved Brussels sprouts salad. The mandarin oranges bring a bright, citrusy flavor that serves as a perfect companion to the salty flavor of the Brussels sprouts. If you cannot find mandarin oranges, you can also use clementines or another type of oranges.
- Pomegranate seeds. Some pomegranate seeds are also added to this roasted shaved Brussels sprouts salad. The pomegranate seeds bring some additional sweetness to the salad.
- Pecans. Pecans are also added to this roasted shaved Brussels sprouts salad. For best results, we recommend using chopped pecan pieces so that the pecan pieces get evenly distributed throughout the salad. If you have a nut allergy, you can exclude the pecans from this recipe.
- Feta cheese. Feta cheese is the final topping that is used in this roasted shaved Brussels sprouts salad. The salty flavor of the feta cheese pairs well with the salty roasted Brussels sprouts.
- Olive oil. The Brussels sprouts are coated in olive oil before they are baked to ensure that they come out nice and crispy. For best results, we recommend using a smooth, buttery olive oil such as this California Olive Ranch olive oil. This way, the flavor of the olive oil will not overshadow the flavor of the Brussels sprouts.
- Salt. Before the Brussels sprouts are roasted, they are heavily salted. The salt serves two purposes. First, it draws some of the water out of the Brussels sprouts so that they become even more crispy. Second, it enhances the flavor of the Brussels sprouts.
- Creamy poppyseed dressing. Finally, a creamy poppyseed dressing is used to finish off this roasted Brussels sprouts salad. We provide instructions for making your own creamy poppyseed in this recipe, but you can also use a store bought dressing if you prefer.
How do you make roasted Brussels sprouts salad?
How do you make this roasted Brussels sprouts salad? Here are all the steps you need to take in order to make this roasted Brussels sprouts salad.
- Prepare the Brussels sprouts. The first step in making this roasted shaved Brussels sprouts salad is preparing the Brussels sprouts. After the Brussels sprouts are washed and dried, they should be sliced into very thin slices. This will be difficult to do without a sharp knife because Brussels sprouts have many layers. For best results, we recommend using a high quality chef’s knife (we use this chef’s knife by Vicrotinox).
- Toss the Brussels sprouts in olive oil and salt. After the Brussels sprouts are sliced, they are tossed in olive oil and salt. The salt and oil help to ensure that the Brussels sprouts get nice and crispy.
- Cook the Brussels sprouts. Next it is time to cook the Brussels sprouts. Spread the shaved Brussels sprouts on a few baking sheets that are lined with parchment paper. Make sure not to crowd the Brussels sprouts together so that they do not steam each other and become soggy. Cook the shaved Brussels sprouts for 20 – 22 minutes at 350 degrees. Take the Brussels sprouts out and stir them at least once during the process.
- Make the creamy poppyseed dressing. When the Brussels sprouts are cooking, you can make the creamy poppyseed dressing. All you have to do is combine the ingredients for the poppyseed dressing and mix them well.
- Assemble the salad. Finally, it is time to assemble the salad. Combine all of the ingredients in a large bowl and toss the salad.
How to make crispy shaved Brussels sprouts crispy
Are you wondering how to make your Roasted Brussels sprouts particularly crispy? Here are a few tips to ensure that your roasted shaved Brussels sprouts come out nice and crispy.
- Dry the Brussels sprouts. One of the most important things you can do to make Brussels sprouts crispy is make sure that you thoroughly dry your Brussels sprouts after you clean them. If you do not thoroughly dry the Brussels sprouts, they will steam rather than bake. This will prevent them from getting crispy.
- Salt the Brussels sprouts. It also helps to salt the Brussels sprouts before you cook them. The salt will draw more water out of the Brussels sprouts so that they crisp up faster.
- Do not overcrowd the Brussels sprouts. Perhaps the most important thing you can do to ensure that your shaved Brussels sprouts turn out nice and crispy is make sure you do not overcrowd the baking sheet when you cook them. If the Brussels sprouts are too close together, they will release water and steam each other. This will prevent them from getting crispy.
Can you eat this salad leftover?
Can you eat this roasted shaved Brussels sprouts salad leftover? For best results, we recommend eating this salad the day it is made. The reason for this is that the roasted shaved Brussels sprouts become less crispy when they are stored in the refrigerator. If you do not mind the shaved Brussels sprouts getting a little soft, the salad will still taste great leftover.
Roasted shaved brussels sprouts salad
- 2 mandarin oranges
- 1/2 cup pomegranate seeds
- 1/2 cup feta cheese
- 1/2 cup pecan pieces
Roasted shaved Brussels sprouts
- 2 lbs Brussels sprouts
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 2 tsp sugar
- 1 1/2 tsp salt
- 1/4 cup mayo (we use vegan mayo to keep this recipe egg-free)
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp sugar
- 1/8 tsp salt
- 1/4 tsp poppy seeds
Roasted shaved Brussels sprouts
- Preheat your oven to 350 degrees.
- Chop the nubby ends off of the Brussels sprouts then slice the Brussels sprouts as thinly as possible.
- Toss the Brussels sprouts in olive oil, salt, sugar, and lemon juice. Spread the Brussels sprouts out over a few baking sheets that are lined with parchment paper.
- Bake the Brussels sprouts at 350 degrees for 20 – 22 minutes or until at least half of the Brussels sprouts are lightly browned. Take the Brussels sprouts out and stir them every 7 – 10 minutes to prevent the Brussels sprouts at the edges of the pan from burning.
Roasted Brussels sprouts salad
- Mix the ingredients for the creamy poppyseed dressing.
- When the Brussels sprouts are done cooking, let them cool for a few minutes then mix all of the ingredients for the roasted Brussels sprouts salad.
Substitutions for roasted shaved Brussels sprouts salad
- Mandarin oranges. If you cannot find mandarin oranges, you can also use another type of orange or a similar fruit. Clementines would make a great substitute!
- Pecans. If you do not have pecans, walnuts would also go well with this salad. If you have a nut allergy, you can exclude the nuts from this recipe altogether.
- Mayo. If you have an egg allergy, you can use vegan mayo to make the creamy poppyseed dressing. A simple 1:1 substitution will work just fine.
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