Nut-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette

Brighten up your table with this Nut-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette, a vibrant and wholesome dish that combines the earthy warmth of roasted Brussels sprouts with a zesty, homemade lemon vinaigrette. Perfectly crisped in the oven, the Brussels sprouts are tossed with finely sliced shallots, nutty Parmesan cheese, and fresh parsley, creating a medley of flavors that’s as comforting as it is light. The tangy vinaigrette, made with lemon juice, Dijon mustard, honey, and garlic, adds a refreshing brightness to every bite. Ready in just 40 minutes, this quick-and-easy side dish is both nut-free and packed with nutrients, making it ideal for busy weeknights or a crowd-pleasing addition to your holiday spread. Serve warm or at room temperature for a versatile salad that’s sure to turn heads.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Brussels sprouts
• 3 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 3 tablespoons Lemon juice
• 1 teaspoons Dijon mustard
• 1 teaspoons Honey
• 1 clove Garlic, minced
• 50 grams Parmesan cheese, grated
• 1 medium Shallot, finely sliced
• 2 tablespoons Parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Step 3

In a large mixing bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper.

Step 4

Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they are deeply golden and crispy. Shake the pan halfway through to ensure even cooking.

Step 5

While the Brussels sprouts are roasting, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, minced garlic, and the remaining 1 tablespoon of olive oil. Adjust seasoning with salt and pepper to taste.

Step 6

Once the Brussels sprouts are done, let them cool slightly.

Step 7

In a large salad bowl, combine the roasted Brussels sprouts, finely sliced shallot, grated Parmesan cheese, and chopped parsley.

Step 8

Drizzle the lemon vinaigrette over the salad and toss to combine.

Step 9

Serve the salad warm or at room temperature, garnished with extra Parmesan cheese and parsley, if desired.

Nutrition Facts

Serving size	(703.2g)

Amount per serving	% Daily Value*
Calories	860.5

Total Fat 58.2g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 50mg	0%
Sodium 2241.9mg	0%
Total Carbohydrate 58.3g	0%
Dietary Fiber 18.9g	0%
Total Sugars 20.8g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 716.8mg	0%
Iron 3.8mg	0%
Potassium 187.8mg	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: 57.3%

Protein: 17.1%

Carbs: 25.5%