Maple Glazed Brussels Sprouts Salad

$- 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 3 tablespoons pure maple syrup Brussels sprouts are the star of this salad. I love their earthy taste and crunchy texture. When you roast them, they turn sweet and tender. I use fresh, high-quality Brussels sprouts for the best flavor. Olive oil adds richness, while maple syrup gives a delightful sweetness. - 1/2 teaspoon sea salt - 1/4 teaspoon black pepper - 1/2 cup pecans, roughly chopped Sea salt brings out the natural flavors. Black pepper adds a hint of spice. I toast the pecans for extra crunch and a nutty taste. This mix of flavors makes the salad exciting. - 1/3 cup dried cranberries - 1/2 cup crumbled feta cheese (optional) - Fresh parsley, chopped for garnish Dried cranberries add a fruity burst of flavor. Feta cheese provides creaminess and tang. Fresh parsley brightens the dish with color and taste. You can mix and match these ingredients based on your preference. {{ingredient_image_1}} 1. Preheat the oven: Start by setting your oven to 400°F (200°C). This helps the Brussels sprouts roast evenly. 2. Prepare the Brussels sprouts: Take 1 pound of Brussels sprouts. Trim the ends and cut each one in half. This allows them to cook faster and soak in the flavors better. 1. Combine ingredients in a bowl: In a large bowl, add the halved Brussels sprouts. Pour in 2 tablespoons of olive oil and 3 tablespoons of pure maple syrup. Sprinkle in 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Toss everything well. Make sure each sprout gets coated nicely. 2. Roast the Brussels sprouts: Spread the coated Brussels sprouts in a single layer on a baking sheet. Place them in the preheated oven. Roast for 20 to 25 minutes, stirring halfway through. Look for a golden brown color and a tender texture. 1. Toasting method and time: While the Brussels sprouts roast, take 1/2 cup of chopped pecans. Heat a skillet over medium heat. Add the pecans and toast them for about 4 to 5 minutes. Stir often to prevent burning. They should smell nutty and fragrant. 2. When to prepare the pecans: You can toast the pecans while the Brussels sprouts are roasting. This way, both components are ready at the same time, making your cooking efficient. To get great caramelization, make sure to space the Brussels sprouts out on the baking sheet. This helps them roast rather than steam. I recommend using a high-quality olive oil. It adds flavor and helps with browning. Aim for a golden brown color on the outside. Check for tenderness by piercing a sprout with a fork. If it goes in easily, they are done. If not, give them a few more minutes in the oven. Remember, the goal is a crispy outside and a soft inside. You can tweak the maple syrup amount to fit your taste. If you like it sweeter, add more syrup. If you prefer less sweetness, reduce it. You can also use honey or agave syrup if you want to switch things up. Each sweetener brings its unique flavor, so feel free to experiment. This salad pairs well with roasted meats, especially chicken or pork. It also goes great with grain dishes like quinoa or farro. For events, serve the salad in a large bowl to showcase its colors. Garnish with fresh parsley for a pop of green. You can even add a sprinkle of feta on top for a beautiful finish. Pro Tips Choose Fresh Brussels Sprouts: Look for firm, bright green sprouts without any yellowing or blemishes for the best flavor and texture. Adjust the Sweetness: Depending on your preference, you can add more or less maple syrup to achieve your desired level of sweetness. Toast Pecans for Extra Flavor: Always toast nuts before adding them to a dish to enhance their flavor and crunch. Serve Warm: This salad is best enjoyed warm, right after tossing everything together, to maintain the texture of the Brussels sprouts. {{image_2}} You can change up the nuts in this salad. Adding walnuts or almonds gives a nice crunch. Both nuts add different flavors, making the salad more interesting. If you need a nut-free option, try seeds like pumpkin or sunflower seeds. They still add that nice crunch without the nuts. Cheese can change the taste of the salad. If you want a dairy-free option, go for vegan cheese. It melts well and adds creaminess. You can also swap feta cheese for goat cheese. Goat cheese brings a tangy flavor that pairs well with the sweet maple glaze. For more texture, add grains like quinoa. Quinoa is full of protein and makes the salad heartier. You can also mix in fresh veggies like bell peppers or cucumbers. Fruits like apples or pears add sweetness and freshness. These additions not only enhance flavor but also create a beautiful presentation. You can store leftover maple glazed Brussels sprouts salad in the fridge. Place the salad in an airtight container. This helps to keep it fresh. Make sure to use a container that seals well to prevent moisture loss. If you have a lot of salad, consider using two smaller containers. Reheat Brussels sprouts in the oven for the best results. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10 minutes. This keeps the sprouts crispy and tasty. You can also reheat them in a microwave. If you do, use a microwave-safe plate. Heat in short bursts of 30 seconds, checking often. Avoid reheating too long to keep them fresh. You can freeze the salad, but it’s not the best option. Freezing can change the texture of Brussels sprouts. If you want to freeze it, do so without the cheese and cranberries. Pack the sprouts and nuts in a freezer-safe bag. Squeeze out as much air as possible. To thaw, place in the fridge overnight. Heat gently before serving. Yes, you can make this salad ahead of time. To keep it fresh, store the components separately. Roast the Brussels sprouts and let them cool. Place them in an airtight container in the fridge. Keep the pecans, cranberries, and feta in their own containers. When ready to serve, combine everything in a bowl. Drizzle with maple syrup and toss gently. This method maintains the crunch of the ingredients. If you don’t have maple syrup, you can use honey or agave nectar. Both options add sweetness but have different flavors. For a vegan choice, agave is best. Use the same amount of the substitute as you would maple syrup. Adjust to taste if needed. Each sweetener brings its own twist to the dish, so feel free to experiment! You’ll know Brussels sprouts are done when they are golden brown and tender. Check for a nice caramel color on the outside. Pierce them with a fork; it should go in easily. Roasting time is usually 20-25 minutes. Stir halfway through to ensure even cooking. Perfectly roasted Brussels sprouts will have a sweet, nutty flavor that pairs well with the salad. In this post, we explored how to make a delicious Brussels sprout salad. We discussed the key ingredients like Brussels sprouts, olive oil, and maple syrup. You learned tips for prepping and roasting the sprouts, as well as ways to customize the flavors. Finally, I shared storage tips to keep leftovers fresh. Enjoy this salad as a side dish or main meal. It’s healthy, easy, and packed with flavor!$

Maple Glazed Brussels Sprouts Salad

A delicious salad featuring roasted Brussels sprouts with a maple glaze, topped with pecans, cranberries, and feta.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
3 tablespoons pure maple syrup
0.5 teaspoon sea salt
0.25 teaspoon black pepper
0.5 cup pecans, roughly chopped
0.33 cup dried cranberries
0.5 cup crumbled feta cheese (optional)
1 tablespoon fresh parsley, chopped for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, sea salt, and black pepper. Toss until the Brussels sprouts are well coated.
Spread the Brussels sprouts out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
While the Brussels sprouts are roasting, toast the chopped pecans in a skillet over medium heat for about 4-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
Once the Brussels sprouts are done, let them cool slightly before assembling the salad.
In a large serving bowl, combine the roasted Brussels sprouts, toasted pecans, dried cranberries, and feta cheese (if using).
Drizzle a little extra maple syrup on top for added sweetness if desired and gently toss the salad to mix everything together.
Garnish with fresh parsley before serving.

Notes

Feta cheese is optional. Adjust maple syrup for desired sweetness.

Keyword Brussels sprouts, maple syrup, salad, vegetarian