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Roasted shaved brussels sprouts salad

This roasted shaved Brussels sprouts salad is topped with mandarin oranges, pomegranate seeds, feta, and pecans. The salad is finished off with a sweet and creamy poppyseed dressing.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer, Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: egg free, gluten free, vegetarian
Servings: 4 people


  • 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.