Roasted Brussels Sprout Salad
Quick answer
Brussels sprouts are halved and tossed with olive oil, then roasted at high heat until the outer leaves blacken at the edges and the cut faces turn deep brown and caramelized.
What makes this special
- Intense oven heat chars Brussels sprout leaves while developing a caramelized core.
- High-heat oven chars outer leaves crisp while caramelizing the core
- Dried cranberries lift the heaviness of roasted brassica with fruity tang
Key ingredients
Core cooking flow
- 1 Preheat the oven fully to 220C or 425F.
- 2 Place the Brussels sprouts in a large bowl with 1.5 tablespoons olive oil and 0.5 teaspoon salt.
- 3 Spread the sprouts on the pan in one layer, cut side down where possible.
Brussels sprouts are halved and tossed with olive oil, then roasted at high heat until the outer leaves blacken at the edges and the cut faces turn deep brown and caramelized. That concentrated sweetness is the foundation of the salad. Roughly chopped walnuts echo the roasted nuttiness of the sprouts, and dried cranberries cut through with a tart-sweet fruitiness that prevents the dish from feeling too heavy. A vinaigrette made from Dijon mustard and apple cider vinegar introduces sharp acidity and a mild pungency that balance the caramelized sweetness of the sprouts. Grated parmesan scattered over the top adds a salty, umami-forward finish that ties the other flavors together. Winter sprouts that have been exposed to frost lose their bitterness and develop a pronounced natural sweetness, making the cold-weather season the best time for this salad. Dressing the sprouts while they are still hot allows the vinaigrette to absorb into the cut surfaces and season them from within, rather than coating them on the outside.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven fully to 220C or 425F.
Trim just the dry base from 300 g Brussels sprouts, then halve them through the stem so each piece stays intact during roasting.
- 2Season
Place the Brussels sprouts in a large bowl with 1.5 tablespoons olive oil and 0.5 teaspoon salt.
Toss until the cut faces and loose outer leaves look lightly glossy, adding no extra liquid.
- 3Prep
Spread the sprouts on the pan in one layer, cut side down where possible.
Leave space between pieces because crowded sprouts steam instead of crisping, then roast for about 18 minutes before checking.
- 4Step
Remove the pan when the edges are deep brown and the loose leaves are crisp.
If the color is still pale, roast 2 minutes longer, but lift out any leaves that are turning black.
- 5Season
While the sprouts roast, whisk 1 tablespoon apple cider vinegar with 1 teaspoon Dijon mustard in a bowl.
Stir until the mustard is fully dispersed so the vinaigrette seasons evenly instead of leaving sharp clumps.
- 6Prep
Pour the vinaigrette over the hot sprouts first so it soaks into the cut sides.
Add 40 g walnuts, 30 g dried cranberries, and 25 g parmesan, then toss gently to keep the crisp edges intact.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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