This Roasted Brussels Sprout salad recipe is a real crowd-pleaser. Roasting the Brussels sprouts gives them a nice smoky, nutty flavour which is a great combination with the classic Greek flavours of feta, oregano and lemon.
Brussels were first cultivated in the Belgium capital - Brussels (surprise) and that is why an ‘s’ is always included at the end.
The trick too cooking these hated veggies is to not to not 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.
Are Brussels & Cabbage the same?
While they are both brassicas like broccoli, cauliflower and kale they are not mini cabbages. Cabbages are heads grown grown out of the ground while Brussels are buds that are grown on long, thick stalks.
How to make this Roasted BRUSSELS SPROUT salad
1Prepare your Brussels
Preheat your oven to 200°C.
Wash the Brussels sprouts and trim the dry base of each sprout, but not too close so that the sprout starts coming apart. Peel away any outer browning, yellow or blemished leaves, then cut in half.
2Roast them
In a baking tray lined with baking paper add your Brussel sprouts, whole garlic cloves, dried oregano, chilli, then squeeze half the lemon on top. Season well with sea salt and freshly cracked pepper, toss to coat evenly, then place in the oven for 20-30 minutes until golden brown.
Remove from the oven when done, squeeze the garlic cloves on top of the sprouts, add the olive oil and lemon juice, then add half the sun-dried tomatoes and mix well to combine.
3Assemble your salad
Arrange your roasted Brussels in a salad bowl, scatter the crumbled feta, reserved sun-dried tomato strips and the oregano sprigs on top, then serve.
What to serve with Greek roasted Brussels
This salad pairs well with corned beef, lamb, pork, turkey as well as chicken.
Ingredients
- 500 grams Brussels sprouts
- 2 tbsps olive oil
- 1 tbsp lemon juice (Juice of ½ a lemon)
- 1 tsp Greek oregano (dried)
- ½ -1 tsp chili flakes
- 2 garlic cloves
- Sea salt and cracked black pepper
- 50 grams feta (crumbled)
- ½ cup sun dried tomatoes (cut into strips)
- 2 oregano sprigs (fresh)
- 2 tbsps olive oil
- 1 tbsp lemon juice (Juice of ½ a lemon)
Instructions
- Preheat your oven to 200°C.
- Wash the Brussels sprouts and trim the dry base of each sprout, but not too close so that the sprout starts coming apart. Peel away any outer browning, yellow or blemished leaves, then cut in half.
- In a baking tray lined with baking paper add your Brussel sprouts, whole garlic cloves, dried oregano, chili, then squeeze half the lemon on top. Season well with sea salt and freshly cracked pepper, toss to coat evenly, then place in the oven for 20-30 minutes until golden brown.
- Remove from the oven when done, squeeze the garlic cloves on top of the sprouts, add the olive oil and lemon juice, then add half the sun-dried tomatoes and mix well to combine.
- Arrange in a salad bowl, scatter the crumbled feta, reserved sun-dried tomato strips and the oregano sprigs on top, then serve.
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.
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