Gluten-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette

Transform your side dish game with this irresistible Gluten-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette—an elegant, nutrient-packed blend of fresh, roasted goodness and zesty flavors. Perfectly caramelized Brussels sprouts are roasted to golden-brown perfection, bringing out their natural sweetness, and then tossed in a vibrant dressing made from lemon juice, Dijon mustard, honey, and garlic for a tangy, slightly sweet kick. The crunch of toasted almonds adds texture, while optional Parmesan cheese lends a savory depth, making this salad equally suitable for a casual lunch or a stunning dinner party centerpiece. Ready in just 35 minutes, this healthy, gluten-free recipe is as easy to prepare as it is to enjoy, served warm or at room temperature. Whether you're hosting or meal-prepping, this wholesome dish will be a standout addition to your table!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Brussels sprouts
• 4 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1 Garlic clove, minced
• 0.25 cup Sliced almonds
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse and trim the Brussels sprouts, removing any yellow or damaged outer leaves. Cut them in half lengthwise.

Step 3

Toss the Brussels sprouts in a large bowl with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.

Step 4

Spread the Brussels sprouts in a single layer on a baking sheet, cut side down, and roast for 18-20 minutes, or until crisp and golden brown, turning them halfway during cooking.

Step 5

While the Brussels sprouts are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, and minced garlic until well combined.

Step 6

In a dry skillet over medium heat, toast the sliced almonds for about 3-4 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and set aside.

Step 7

Once the Brussels sprouts are done roasting, transfer them to a serving bowl. Drizzle the lemon vinaigrette over them and toss gently to coat evenly.

Step 8

Add the toasted almonds and Parmesan cheese (if using) to the salad and toss again. Adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the crispy Brussels sprout salad warm or at room temperature, garnished with extra slices of lemon if desired.

Nutrition Facts

Serving size	(666.4g)

Amount per serving	% Daily Value*
Calories	1177.9

Total Fat 90.7g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 47.4mg	0%
Sodium 2280.3mg	0%
Total Carbohydrate 56.8g	0%
Dietary Fiber 20.8g	0%
Total Sugars 18.7g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 882.7mg	0%
Iron 4.0mg	0%
Potassium 389.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 14.9%

Carbs: 18.5%