Name: Roasted Brussel Sprout Salad Recipe - Greek Style!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 700 grams Brussels sprouts (approximately 8 cups, 24.69 ounces); ¼ cup olive oil; 3 tablespoons lemon juice; 2 teaspoons Greek oregano, dried; 1 teaspoon chilli flakes; Sea salt and cracked black pepper; 100 grams feta (approximately ¾ cup, 3.53 ounces); ⅓ cup dried tomatoes; 2 oregano sprigs (to garnish - mint and parsley are good too); 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice

Are you looking for an easy, delicious winter salad? Look no further than this Roasted Brussel Sprout Salad! With its smoky, nutty flavour and classic Greek ingredients, this salad is sure to make your next dinner a hit. Get ready to be the talk of the town!

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A close-up of Roasted Brussel Sprout Salad on a blue plate.

This Mediterranean style sprouts salad is made with Brussels that have been roasted to a nutty, golden perfection and then tossed with feta, dried oregano, and zingy lemon, plus we have added some dried tomato strips and chilli flakes for an extra kick!

It makes a great side dish for weeknight dinners, and it’s fancy enough to serve at a dinner party.

I love roasted vegetables during the winter months as it lets me get in my vitamins while being all toasty and warm. Some of my other favourites are our Cauliflower Tahini Salad, our Rocket and Sunchoke Salad and our Exotic Pumpkin Salad; why not give them a try?

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Let’s Talk Ingredients

Brussels sprouts – use fresh sprouts for this salad.
Olive oil – make sure to use good quality extra virgin olive oil here to enhance the flavour of the sprouts.
Feta – we have crumbled hard feta cheese crumbled; if you prefer something creamier, try Danish feta, ar Persian feta or goat’s cheese.
Oregano – we have used some Greek dried oregano, “rigani”; it is just so much more aromatic than anything store-bought. You can get it from any good deli.
We have fresh oregano growing in the garden, so I used a few oregano sprigs as a garnish, but you can use any other green herb you have on hand – parsley, mint, and basil are both excellent.
Dried tomatoes – we have used vacuum-packed dried tomatoes; their flavour is just well extra tomatoey. The ones in oil don’t have the same intense flavour; in Australia, they are available from Coles. You can use the ones in oil but be sure to drain the oil well and give them a good rinse first.
Salad dressing – we have used a simple lemon vinaigrette for some zingy flavour. If you prefer something sweeter, try our sweet balsamic dressing or maple vinaigrette instead. You could also drizzle this Roasted Brussel Sprout Salad with some honey so for added decadence.

Labelled ingredients needed to make Roasted Brussel Sprout Salad.

How To Make It

Step 1 – Prepare Your Brussels Sprouts

Preheat the oven to 205°C/400°F and line a baking tray with baking paper.

The dry base of each leaf connects to the core of the sprout, so once you cut off the bottom of each Brussels sprouts, most of the bad leaves will fall away on their own.

Be careful that you you do not cut too close; otherwise, the sprouts will start coming apart, and you will be left with just leaves.

Just peel off any wilted or discoloured Brussels sprout leaves that you see. Then we are just going to cut them in half vertically for this salad.

Hands trimming sprouts on a wooden board with a knife.

Hands slicing washed sprouts on a wooden board.

Place brussels sprouts in a colander and rinse in the sink under cold water, drain well and dry.

Sprouts in a colander in the sink with running water.

Put them in a mixing bowl with the olive oil, chilli flakes, and dried oregano, season with salt and pepper, and mix them well until all the sprouts are coated with the oil and spices.

Mixing cut sprouts, oil and spices in a glass bowl.

Step 2 – Roast the Brussels Sprouts

⚠️ Mistakes To Avoid When Roasting Brussels Sprouts ⚠️

The oven is not hot enough – crank up the heat on your oven. To get some gorgeous caramelisation on your Brussels you must cook them at high temperatures of 205C/400F. Low temperatures won’t allow them to brown properly.
Unevenly coated sprouts – don’t mix them on the baking tray; you will need to toss them in a large bowl with a good quality olive and some sea salt; that way, they are all evenly coated and will brown evenly.
Overcrowding the pan – do not squish them altogether in the pan; make sure they have room to move so that they will roast crisp and golden and not stew and turn mushy.
Constantly opening the oven – they might be small and adorable, but honestly, they will be fine on their own for half an hour. Opening the oven door too many times prevents the oven from remaining hot. Check them halfway through and if one side is golden, ONLY THEN open the door and turn them to brown on the other side.

Add the brussels sprouts mix to your lined baking tray and spread them apart evenly but remember not to overcrowd them on the pan; we want to roast them, not stew them.

Oiled and seasoned cut sprouts on a lined baking tray.

Place them in the hot oven and bake for 20-30 minutes, ONLY opening the oven door to check on them after 10-15 minutes. Roast the sprouts until tender and browned.

Step 3 – Prepare the Remaining Ingredients

While your sprouts are roasting, thinly slice your dried tomatoes; if you are using the ones in the oil, drain them first and rinse them under cold water and pat dry. Reserve a tablespoon or two for a garnish.

Either whisk your vinaigrette ingredients together in a small bowl or add them to a glass jar and shake well to emulsify.

Dried tomato strips on a wooden board with a knife on the side.

Crumble your feta.

Step 4 – Assemble your Salad

When your sprouts are tender and crispy on the outside, take them out of the oven and place them in a bowl while still piping hot.

Add the dried tomato strips and most of the feta, pour over the vinaigrette and toss together to combine.

Doing this while the sprouts are hot allows them to absorb the flavours of the zingy lemon dressing and for the feta to melt slightly melt into them.

Hands pouring dressing over Roasted Brussel Sprout Salad.

Season with some sea salt and cracked black pepper and mix well to combine.

Arrange your roasted Brussels in a salad bowl, scatter the extra crumbled feta, reserved sun-dried tomato strips and the oregano sprigs on top, and then serve. If you want to be extra naughty, drizzle with some honey.

Roasted Brussel Sprout Salad on a blue plate with sprouts and oregano sprigs on the side.

❤️ What I Love About this Salad ❤️

Just because the temperature dial has gone down doesn’t mean I am not going to enjoy a good salad; I am just going to make it warm and hearty 😉.

This zingy roasted Brussels sprout salad recipe is sensational; Brussels are roasted until golden and crisp, then tossed while hot in a tangy zingy lemon dressing so that they become bursts of citrusy flavour.

Then to top it all off, we have added some crumbled feta which slightly melts into them – oh my, oh my! Next, we add some gorgeous dried tomato strips for tomatoey flavour – are you drooling yet? Cause this is the best brussels sprouts recipe I have made!

Serving Suggestions 🍽

Greek roasted Brussels sprouts make a delicious side dish to a variety of main courses. Serve it with any roast, some grilled chicken or fish. It’s also great alongside a warming winter casserole or stew.

For a Greek-inspired feast, serve them with a Greek lamb roast, lemon roast potatoes, tzatziki and a Greek salad.

Tips and Questions

How to Avoid the “Dirty Socks” Smell and Taste of Brussels Sprouts

The trick to cooking these hated veggies is not to overcook them. Overcooking them makes them release a sulphurous compound (glucosinolate sinigrin) which, by the way, is anti-carcinogenic.
For delicious Brussels sprouts that don’t smell like dirty socks, cook them until they are tender but still firm; then, they will taste savoury and nutty instead.
Adding a bit of citrusy lemon juice, a zesty Dijon mustard, or some tangy wine or cider vinegar can also help to reduce the strong flavour of Brussels sprouts.

Are Brussels and Cabbage the Same?

While they are both brassicas like broccoli, cauliflower and kale, they are not mini cabbages.
Cabbages are heads grown out of the ground, while Brussels are buds that are grown on long, thick stalks.

Why Are My Roasted Brussels Sprouts Not Crispy?

If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat.

Roasting at a low temperature won’t allow them to brown properly, so you want to get that oven nice and hot before tossing them on your baking sheet.

Roast Brussels sprouts at a minimum of 205°C/400°F.

Can I Make Roasted Brussel Sprout Salad Ahead of Time?

I love serving this salad while it is still warm, but that doesn’t mean you can’t get ahead on the day by prepping the other ingredients.
If you trim and cut the brussels sprouts the day before, make sure that you keep them tightly closed and give them a good rinse, as they will have that old socks smell the following day.
Cut up the tomato strips and crumble the feta a few days before and keep them in separate air-tight containers in the fridge.
You can also make up the dressing in a glass jar the day before and place it in the fridge. Just take it out a half hour or so before making up the salad so that it comes to room temperature, and give it a good shake before pouring over your salad.
Store any leftovers in an airtight container in the fridge, and they should keep for a few days. Heat them up in your microwave, a pan on the stove the next day or cut them up to add to a frittata.

Suitable Diets

This salad is gluten-free, nut-free, keto and vegetarian. To make it vegan, paleo and whole 30 compliant then, you will have to substitute the feta for one that is suitable.
Each of our serves contains approximately 356 kcals and total net carbs of 13 grams.
_{(Please note we use a nutritional database to calculate the nutritional information and should be considered as an estimate).}