Nut-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette
Elevate your salad game with this Nut-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette, a vibrant and healthy dish that perfectly balances bold flavors and fresh ingredients. Roasted Brussels sprouts take center stage, crisped to golden perfection before being tossed with thinly sliced shallots, grated Parmesan, and a sprinkle of fresh parsley. The zesty lemon vinaigrette, made with Dijon mustard, honey, and a touch of garlic, ties everything together with a tangy, slightly sweet finish. Quick to prepare and packed with wholesome ingredients, this salad is a nut-free, nutrient-rich option that's perfect as a side dish or a light main course. Ideal for weeknight dinners or festive gatherings, it’s best served warm or at room temperature for maximum flavor.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Lemon juice
- 1 teaspoons Dijon mustard
- 1 teaspoons Honey
- 1 clove Garlic, minced
- 50 grams Parmesan cheese, grated
- 1 medium Shallot, finely sliced
- 2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper.
Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they are deeply golden and crispy. Shake the pan halfway through to ensure even cooking.
While the Brussels sprouts are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, minced garlic, and the remaining 1 tablespoon of olive oil. Adjust seasoning with salt and pepper to taste.
Once the Brussels sprouts are done, let them cool slightly.
In a large salad bowl, combine the roasted Brussels sprouts, finely sliced shallot, grated Parmesan cheese, and chopped parsley.
Drizzle the lemon vinaigrette over the salad and toss to combine.
Serve the salad warm or at room temperature, garnished with extra Parmesan cheese and parsley, if desired.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 20.8 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
