Roasted Brussels Sprouts Salad

5 from 18 votes

Crispy Roasted Brussels Sprouts Salad with balsamic vinaigrette and pomegranate. The perfect healthy and festive side dish for holidays and weeknights.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

For the Brussels Sprouts

2 pounds Brussels sprouts trimmed and halved
2 tablespoons olive oil
kosher salt and freshly cracked black pepper
½ teaspoon red pepper flakes
1 cup pomegranate arils

For the vinaigrette

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic chopped
kosher salt and freshly cracked black pepper to taste

Instructions

Preheat the oven to 425 degrees F.
Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper, and red pepper flakes. Toss to coat and arrange cut side down.
Roast for 25 to 30 minutes until tender and the edges are crispy. Remove from the oven and set aside.
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
Add the warm roasted Brussels sprouts to the vinaigrette and toss to combine. Top with pomegranate arils and serve warm.

Notes

Halve the sprouts (or quarter the big ones). Even sizes roast evenly. This gives you crispy edges and tender centers… the dream combo.
Dry the sprouts really well. Moisture = steaming. Dry sprouts = caramelized, golden goodness. A quick pat with a towel goes a long way.
Roast at a high heat. Crank that oven so the sprouts actually char. The darker edges give the salad big flavor and balance the fresh components.
Don’t overcrowd the pan. Give the sprouts space so they roast instead of wilt. If they’re touching, spread them out or use two sheet pans. Totally worth it.
Let them roast undisturbed at first. Resist the urge to stir too early. Let one side get nice and crispy before flipping. Patience pays off here.
Season generously. Salt brings out the sprouts’ sweetness and keeps the salad from tasting flat. Add pepper, chili flakes, or garlic powder if you’re in the mood.
Balance warm + cold. Adding the warm sprouts to cool components (greens, cheese, nuts, dressing) gives you the most interesting texture. It’s what makes this salad feel special.
Dress the salad while the sprouts are warm. Warm veggies soak up vinaigrette better, making everything taste brighter and more flavorful.
Add a crunchy topper. Toasted nuts, seeds, or breadcrumbs give the whole salad personality and texture. Don’t skip the crunch, it’s the best part.
Finish with something bright. A squeeze of citrus or a sprinkle of fresh herbs wakes up the whole bowl and keeps the salad feeling fresh, not heavy.

Nutrition