Roasted Brussel Sprout Salad
45 Min

Roasted Brussel Sprout Salad

Local brussels sprouts season here in Texas is glorious but short lived. The cabbage-like buds, which are native to the Mediterranean region, resemble nothing like you’ve ever seen at a supermarket. The Brussels may be a cluster of tiny ones on a large stem or an awkwardly large one with few more trailing on the stem. Eli, the farmer at Urban Harvest with a table covered with brassicas will proudly show you a spectacular range. And there are infinite ways to enjoy them. Trying to stay away from the ultra-sweet sauces that they are often doused with at restaurants, I’ve made salads with Brussels sprouts by shaving them raw alongside punchy minced herbs like parsley or cilantro, accompanied by ginger and lime juice. You can add grated coconut or a few currants for a touch of sweet.

I found this little beauty last week at the market – sliced it right down the middle and roasted it in the oven long and slow with a sprinkling of salt, pepper, and a generous drizzle of olive oil. It gets almost buttery soft while the leaves around get crispy and crackly and even the stem is edible. The sesame dressing makes a little over a cup. You will need just a little bit for this salad but store the remaining in your refrigerator and pull it out to dress just about anything from salad greens to roasted potatoes, vegetables, or fish. 

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Cook Time

45 Minutes



Step 1
Preheat the oven to 400°F. Slice the Brussels in half lengthwise and marinate in black pepper, salt, and olive oil. Spread them on a baking pan and place in the oven. After 8 to 10 minutes, lower the heat to 300°F and let them cook until they are golden brown and crispy. How long this takes will depend on the size of the brussels sprouts, should range between 5 to 15 minutes.
Step 2
In the meanwhile, make the sesame dressing by placing the orange juice, olive oil, ginger, serrano pepper, sesame seeds, pine nuts and salt in a blender. Puree until smooth – this will take time as the sesame seeds will need to puree completely. If the mixture becomes too thick, add a tablespoon or two of water. Refrigerate until ready to use.
Step 3
To assemble the salad, layer lettuce leaves with the warm Brussel sprouts, mint leaves, and radishes. Drop the dressing in little puddles. Squeeze the juice of a lemon over the entire salad and scatter the pine nuts over it.

12 oz or a large head of brussel sprouts 

1 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons olive oil

Sesame Dressing:

1 cup fresh orange juice

1/4 cup olive oil

2-inch piece of ginger, rough chopped

1 serrano pepper

1/2 cup sesame seeds

2 tablespoons pine nuts, few reserved for garnish

3/4 teaspoon sea salt

For the salad:

Few leaves of green leaf lettuce

3 to 4 mint leaf stems

2 to 3 radishes, sliced thin

Juice of one lemon

Notes & Variations

  • The sesame seeds can be switched out 3 tablespoons of tahini instead and puree the dressing same way. Instead of pine nuts, which add a different dimension of flavor, add almonds or cashews.
  • The mint leaves add aroma to the salad but can be easily replaced with other herbs like basil or parsley.
45 Min


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