I’m so excited to share this recipe for a delicious Brussels sprouts salad that my family and I just love. This dish is a perfect addition to any occasion, whether it’s a holiday gathering or a quick weeknight dinner.
The best part is that it’s incredibly easy to make and requires no special cooking skills. My kids are always asking for this salad, and I love that it’s packed with nutrients from the fresh veggies.
Plus, it’s a great way to get them to eat their greens! The key to this recipe is the simple technique of roasting the Brussels sprouts until they’re tender and caramelized, which brings out their natural sweetness.
This technique is essential for making the dish shine. I’ve experimented with various seasonings and dressings over the years, but the classic combination of olive oil, salt, and pepper is still our favorite.
It’s a testament to how versatile this recipe is that we’ve never gotten tired of it. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a staple in your household.
Crispy Brussels Sprouts Salad with Bacon and Balsamic Glaze
4.5 from 1282 votes
This salad combines crispy Brussels sprouts, savory bacon, and a tangy balsamic glaze. It’s a perfect blend of flavors and textures, ideal for a light yet satisfying meal.
2Trim the ends of the Brussels sprouts and cut them in half lengthwise.
3Place them on a baking sheet lined with parchment paper, ensuring they are in a single layer.
4Drizzle with 1 tablespoon of olive oil, salt, and pepper.
5Toss to coat evenly.
6Roast for 20-25 minutes, or until the edges are crispy and golden brown.
7While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes.
8Remove the bacon from the skillet and set it on a paper towel-lined plate to drain excess fat.
9Once cooled, chop the bacon into small pieces.
10In a small saucepan, combine the balsamic vinegar, honey, 1 tablespoon of olive oil, Dijon mustard, salt, and pepper.
11Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 5-7 minutes, or until the glaze has thickened slightly.
12Remove from heat and let it cool.
13Finely chop the red onion.
14In a large mixing bowl, combine the roasted Brussels sprouts, chopped bacon, red onion, shredded carrots, dried cranberries, and feta cheese.
15Drizzle the balsamic glaze over the salad and toss gently to combine.
16Serve the salad immediately, while the Brussels sprouts are still crispy and warm.
Tips: For added crunch, you can sprinkle some toasted almonds or walnuts on top of the salad. If you prefer a sweeter glaze, increase the amount of honey.
Watch Video Of How Crispy Brussels Sprouts Salad with Bacon and Balsamic Glaze Works
This Brussels sprouts salad recipe has been a staple in our household for years, and I’m confident it will become one in yours too! It’s perfect for any occasion, whether you’re looking for a quick weeknight dinner or a show-stopping side dish for your next holiday gathering.
The best part is that it’s incredibly easy to make and requires no special cooking skills – even my kids can help with prep work! When not serving immediately, store leftover salad in an airtight container in the refrigerator for up to 3 days.
❓ Frequently Asked Questions About Crispy Brussels Sprouts Salad with Bacon and Balsamic Glaze
1. What type of Brussels sprouts should I use for this recipe?
For this salad, you’ll want to use fresh, young Brussels sprouts with tight buds. Avoid using older sprouts that are past their prime or have started to open up.
2. Can I roast the Brussels sprouts ahead of time?
No, it’s best to roast the Brussels sprouts just before serving to ensure maximum flavor and texture. However, you can prepare all the other ingredients ahead of time and store them in separate containers in the refrigerator until ready to assemble the salad.
3. How do I prevent the Brussels sprouts from becoming too brown when roasting?
To prevent over-browning, make sure you’re using high-quality olive oil that won’t burn easily at high temperatures. Also, keep an eye on the sprouts while they’re roasting and give them a shake halfway through cooking.
4. Can I substitute other types of greens for the kale in this recipe?
No, kale adds a unique texture and flavor that complements the Brussels sprouts perfectly. Feel free to experiment with other leafy greens like spinach or arugula if you prefer.
5. What’s the best way to store leftover salad for later?
You can store leftover salad in an airtight container in the refrigerator for up to 3 days. Be sure to keep it away from strong-smelling foods like fish or onions as these can transfer their flavors to your salad.
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