This Sheet Pan Brussels Sprouts Salad with bacon, shallots, pecans, pomegranate, and Parmesan, all roasted and tossed in a maple balsamic vinaigrette, is easy to make and tastes totally elevated. These fancy Brussels steal the show!
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Meet the most scrumptious way to eat Brussels sprouts.
Can’t talk a veggie skeptic into trying simple Roasted Brussels Sprouts? Add a creamy maple balsamic dressing and crispy bacon! The sweet-savory-crispy-caramelized Brussels sprouts dish is one of the most delicious sides to come out of my kitchen. You can make it year-round, but adding pomegranate seeds, pecans, and Parmesan cheese gives it a festive flare that makes it worthy of a special occasion.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Brussels Sprouts. Beautiful baby cabbages, they are. Slice off the bottoms and cut them in half—quarters if you’ve got some big ones.
- Thick-Cut Bacon. For maximum meatiness.
- Shallots. Can’t find them? The best substitute is not red onions, as you might expect, but yellow onions.
- Pecans. Walnuts are another possibility, but pecans somehow feel more decadent.
- Pomegranate Arils. When pomegranates aren’t in season (and you don’t want to pay an obscene amount of money for a container of arils), you can swap in dried cranberries.
- Grated Parmesan. This is the ideal cheese for pairing with Brussels sprouts because it’s strong enough to stand up to that assertive sprout flavor.
- Dressing. A balsamic maple dressing adds sweetness and richness.
How to Make Sheet Pan Warm Brussels Sprouts Salad
- Make the Dressing. Whisk the oil, vinegar, maple syrup, honey, salt, and black pepper until it emulsifies (i.e., the oil and vinegar no longer separate).
- Assemble. Add the Brussels sprouts, shallots, and bacon to a parchment-lined baking sheet and toss with half the dressing.
- Roast. Place the pan in the oven and roast for 20 minutes, then toss again. Continue baking for 5 to 10 minutes more, until the Brussels sprouts are caramelized and tender. Transfer the Brussels sprout salad to a serving bowl.
- Toast. Add the pecans to the emptied baking sheet and toss to coat. Toast in the oven for 5 minutes.
- Finish. Top your warm Brussels sprout salad with the toasted pecans, pomegranates, and Parmesan. Drizzle with a little more dressing. ENJOY!
More Delicious Brussels Sprouts Recipes
- Bacon Brussels Sprouts
- Bacon Wrapped Brussels Sprouts
- Balsamic Brussels Sprouts
- Shaved Brussels Sprouts Salad
Sheet Pan Warm Brussels Sprouts Salad
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Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 4 strips thick-cut bacon cut into 1/2-inch pieces
- 2 medium shallots thinly sliced into rings
- ½ cup chopped pecans
- ⅓ cup pomegranate arils
- ¼ cup freshly grated Parmesan
FOR THE DRESSING:
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Place a rack in the center of your oven and preheat oven to 425ºF. Line a baking sheet with parchment paper.
- Whisk together the dressing ingredients: oil, vinegar, maple syrup, honey, salt, and black pepper (or shake them together in a mason jar). Place the Brussels sprouts, shallots, and bacon on the baking sheet and drizzle half of the dressing over the top. Toss to coat, then spread into a single layer. Roast for 20 minutes, then remove from the oven and toss. Continue baking for 5 to 10 additional minutes, until the Brussels sprouts are caramelized outside and fork tender. With a spatula, transfer to a serving bowl.
- To the now-empty sheet pan, add the pecans and toss to coat in any drippings left on the pan. Return the pan to the oven until the pecans are toasted, about 5 minutes. Don't walk away!
- Top with the toasted pecans, pomegranates, and Parmesan. Drizzle with a little more dressing. Enjoy warm or at room temperature.
Notes
- TO REHEAT: Rewarm in a 350°F oven.
Nutrition
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