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!
This Mediterranean Brussel 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?
Table of contents
- ❤️ What I Love About this Salad ❤️
- Let's Talk Ingredients
- You Will Need
- How Do You Get Rid of the Taste of Brussel Sprouts?
- How to Trim Brussels Sprouts
- ⛔️ Mistakes To Avoid When Roasting Brussels Sprouts
- How To Make It
- What to Serve with Greek Roasted Brussels Sprouts
- People Also Ask
- More Savory Winter Salad Recipes
- Recipe Card
❤️ 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!
Heaven is just a forkful away.
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.
You Will Need
How Do You Get Rid of the Taste of Brussel 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.
How to Trim Brussels Sprouts
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 not 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.
⛔️ Mistakes To Avoid When Roasting Brussels Sprouts
As the key ingredient, we are going to take extra care that they are super delicious! Here are a few pitfalls to look out for -
- 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.
🔥 Our Hot Tip 🔥 While your Brussels are roasting, prepare the rest of the ingredients and the dressing to add and toss through the sprouts while they are still hot. |
How To Make It
Step 1- Prepare your Brussels
Preheat the oven to 205°C/400°F and line a baking tray with baking paper.
Trim the raw Brussels sprouts, and cut them in half lengthwise.
Place brussels sprouts in a colander and rinse in the sink under cold water, drain well and dry.
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.
Step 2 - Roast the Brussels Sprouts
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.
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.
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.
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.
What to Serve with Greek Roasted Brussels Sprouts
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.
People Also Ask
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.
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. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
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.
In the unlikely event that you have some leftovers, keep them in an airtight container in the fridge, and they should keep for a few days. Heat them up in a pan on the stove the next or cut them up to add to a frittata.
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).
More Savory Winter Salad Recipes
kale salad
Recipe Card
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
Instructions
- Preheat the oven to 205°C/400°F and line a baking tray with baking paper.
- Trim the raw Brussels sprouts, and cut them in half lengthwise.
- Wash them under cold water, drain well and pat dry.
- Put them in a mixing bowl with the olive oil, chilli flakes, and dried oregano, season with salt and pepper, and toss to coat.
- Add the brussels sprouts mix to your lined baking tray and spread them apart evenly - do not overcrowd them on the pan.
- Roast in the hot oven for 20-30 minutes, ONLY opening the oven door to check on them after 10-15 minutes. Roast the sprouts until tender and browned.
- In the meantime, 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.
- When your sprouts are done, 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.
- 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.
Brenda Gray says
When you publish/post a recipe please also include the recipe measurements in cups and ounces for the recipe and for the people that don’t know the measurements of the recipe that you post.
Anastasia says
Hi Brenda,
Most of my newer recipes now include cup measures. But, at the bottom of the ingredient list, there is an option to convert from metric to imperial which will give you the weight in ounces.
Many thanks
Anastasia