Crispy Brussels Sprouts Salad with Creamy Dressing
Crispy Brussels Sprouts Salad with Creamy Dressing
Ingredients
For the Crispy Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and outer leaves removed
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more, as needed
- 1/4 teaspoon black pepper, freshly ground, plus more, as needed
For the Creamy Dressing
- 1 shallot, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and boil for 5-7 minutes, or until they are slightly tender when pierced with a fork but still have some bite. Drain thoroughly.
⏱️ 10 min
- 3
Transfer the drained Brussels sprouts to a mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with nutritional yeast, dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss thoroughly to ensure all Brussels sprouts are evenly coated.
⏱️ 5 min
- 4
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Using the flat bottom of a drinking glass or a sturdy mug, firmly smash each Brussels sprout until it is flattened.
⏱️ 5 min
- 5
Roast the smashed Brussels sprouts in the preheated oven for 20-25 minutes, flipping halfway through, until they are deeply crispy and caramelized. Keep an eye on them to prevent burning.
⏱️ 25 min•🌡️ 400
- 6
While the Brussels sprouts are roasting, prepare the dressing. In a separate medium mixing bowl, combine the thinly sliced shallot, chopped fresh dill, chopped fresh chives, and chopped fresh parsley.
⏱️ 5 min
- 7
Add the mayonnaise, plain Greek yogurt, maple syrup, and apple cider vinegar to the herb mixture. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min
- 8
Stir all the dressing ingredients together thoroughly until they are well combined and the mixture is creamy. Taste and adjust seasoning as needed.
⏱️ 2 min
- 9
Once the Brussels sprouts are roasted and crispy, add them to the bowl containing the creamy dressing. Toss gently until the sprouts are fully coated.
⏱️ 3 min
- 10
Serve immediately on a plate and enjoy this ultimate Christmas side dish!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Brussels Sprouts Salad with Creamy Dressing
For the Crispy Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and outer leaves removed
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more, as needed
- 1/4 teaspoon black pepper, freshly ground, plus more, as needed
For the Creamy Dressing
- 1 shallot, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and boil for 5-7 minutes, or until they are slightly tender when pierced with a fork but still have some bite. Drain thoroughly.
⏱️ 10 min - 3
Transfer the drained Brussels sprouts to a mixing bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with nutritional yeast, dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss thoroughly to ensure all Brussels sprouts are evenly coated.
⏱️ 5 min - 4
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Using the flat bottom of a drinking glass or a sturdy mug, firmly smash each Brussels sprout until it is flattened.
⏱️ 5 min - 5
Roast the smashed Brussels sprouts in the preheated oven for 20-25 minutes, flipping halfway through, until they are deeply crispy and caramelized. Keep an eye on them to prevent burning.
⏱️ 25 min•🌡️ 400 - 6
While the Brussels sprouts are roasting, prepare the dressing. In a separate medium mixing bowl, combine the thinly sliced shallot, chopped fresh dill, chopped fresh chives, and chopped fresh parsley.
⏱️ 5 min - 7
Add the mayonnaise, plain Greek yogurt, maple syrup, and apple cider vinegar to the herb mixture. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 3 min - 8
Stir all the dressing ingredients together thoroughly until they are well combined and the mixture is creamy. Taste and adjust seasoning as needed.
⏱️ 2 min - 9
Once the Brussels sprouts are roasted and crispy, add them to the bowl containing the creamy dressing. Toss gently until the sprouts are fully coated.
⏱️ 3 min - 10
Serve immediately on a plate and enjoy this ultimate Christmas side dish!
⏱️ 2 min