Best 3 Roasted And Raw Brussels Sprouts Salad Recipes

Roasted and raw Brussels sprouts salad is a delicious and healthy dish that combines the best of both worlds. The roasted Brussels sprouts add a slightly sweet and nutty flavor, while the raw Brussels sprouts provide a refreshing crunch. This salad is also packed with nutrients like vitamins A and C, and fiber. It's a great option for a light lunch or dinner, and it can also be served as a side dish.

Here are our top 3 tried and tested recipes!

ROASTED AND RAW BRUSSELS SPROUTS SALAD

Roasted and Raw Brussels Sprouts Salad image

If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.

Provided by Susan Spungen

Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound or 2 (9-ounce) containers brussels sprouts
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1 small shallot, halved
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Black pepper
5 tablespoons extra-virgin olive oil
1 1/2 ounces Pecorino Sardo, or other sharp sheep's milk cheese, shaved with a vegetable peeler (about 1 scant cup)
1/3 cup whole raw almonds, roughly chopped

Steps:

Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY

Roasted Brussels Sprouts Salad Recipe by Tasty image

Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they're perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you'll want to make a big batch of for later.

Provided by Tiffany Lo

Categories Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 lb brussels sprouts
salt, to taste
pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
¼ cup greek yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dijon mustard
1 clove garlic, minced
salt, to taste
pepper, to taste
½ lb mixed greens
⅓ cup carrot, shredded
⅓ cup almond, sliced
⅓ cup dried cranberry
⅓ cup shredded parmesan cheese

Steps:

Cut the stems off the brussels sprouts, then cut into quarters.
Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
Lightly grease the baking sheet with oil and spread evenly.
Bake for 20-25 minutes at 400°F (200°C).
For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
Pour dressing over the salad and mix well.
Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Provided by JAQATAC

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 1h

Yield 6

Number Of Ingredients 4

Ingredients

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g

Tips for an Irresistible Roasted and Raw Brussels Sprouts Salad:

Select Firm and Fresh Brussels Sprouts: Choose small to medium-sized sprouts with tightly packed leaves for optimal flavor and texture.
Roast Sprouts to Perfection: Toss them with olive oil, salt, and pepper, ensuring they're evenly coated. Roast at high heat (425°F) for 15-20 minutes, or until tender and slightly charred.
Don't Overcook: Keep an eye on the roasting sprouts to prevent overcooking, as they can quickly turn bitter if left in the oven for too long.
Add Raw Sprouts for Texture: Thinly slice or shred some raw Brussels sprouts to add a crisp, peppery contrast to the roasted ones.
Use a Variety of Nuts and Seeds: Experiment with different nuts and seeds, such as walnuts, almonds, pecans, sunflower seeds, or pumpkin seeds, for added crunch and nutty flavor.
Create a Flavorful Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create a tangy and well-balanced dressing.
Garnish with Fresh Herbs: Top the salad with fresh herbs like parsley, chives, cilantro, or mint for a burst of aromatic freshness.

Conclusion: A Symphony of Flavors and Textures:

This roasted and raw Brussels sprouts salad is a delightful combination of flavors and textures that caters to various dietary preferences. The roasted sprouts offer a tender and caramelized sweetness, while the raw ones add a refreshing crunch. The nuts and seeds provide a satisfying nutty flavor and a textural contrast. The tangy dressing ties all the elements together, creating a harmonious and unforgettable salad experience.

With its vibrant colors, diverse textures, and balanced flavors, this salad is a true masterpiece that will impress both vegetarians and meat-eaters alike. It's a versatile dish that can be served as a side salad, a light lunch, or even as a main course when paired with a protein of your choice. Experiment with different ingredients and dressings to create your personal favorite variation of this extraordinary salad.