Roasted Brussels Sprouts Salad – a delicious recipe with Brussels, Olive Oil, Red Wine Vinegar, Honey, Capers, Almonds. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut the ends off of the Brussels sprouts and begin peeling the leaves. You may have to do this a couple times in order to get all of the bigger leaves peeled. Once you get close to the core of the sprout, cut it in quarters.
2
In a small bowl, mix together the oil, vinegar and honey. Spread the leaves out on a baking sheet-again, you will probably need to do 2-3 batches in order to ensure the leaves are cooked in a single layer. DON'T cook them in piles!
3
Add the capers and almonds to the baking sheet(s) and toss with the dressing. Spread out evenly and bake for 15-25 minutes, or until the leaves are crispy on the edges but still a bit green at the center.
4
Tip: I turned all of my leaves so that the edges were down on the baking sheet in order to prevent them from burning too quickly. Also, if your oven has a hot spot, you may need to rotate the pan once while cooking.
5
This is a tricky recipe but sooo worth it! I could honestly eat bowl after bowl of this, but don't be discouraged if you find it to be finicky at first!
195
kcal
Calories
16
g
Fat
10
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound Brussels Sprouts, 2 Tablespoons Olive Oil, 3 Tablespoons Red Wine Vinegar, 2 Tablespoons Honey, and more.
Yes, Roasted Brussels Sprouts Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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