Sheet Pan Warm Brussels Sprouts Salad
This sheet pan Brussels sprouts salad with bacon, shallots, pecans, and Parmesan, all roasted and tossed in a maple balsamic vinaigrette, is easy to make and tastes totally elevated. It's the most delicious way to eat Brussels sprouts!
Prep: 10 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
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
Calories: 495kcalCarbohydrates: 26gProtein: 12gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.05gCholesterol: 28mgSodium: 954mgPotassium: 688mgFiber: 7gSugar: 14gVitamin A: 927IUVitamin C: 99mgCalcium: 155mgIron: 3mg
