Gluten-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette
Brighten up your table with this *Gluten-Free Crispy Brussels Sprout Salad with Lemon Vinaigrette*—a flavorful, satisfying dish that’s as nutritious as it is delicious! Roasted Brussels sprouts are cooked to crispy, golden perfection and paired with the zesty punch of a homemade lemon vinaigrette, blending Dijon mustard, honey, and garlic for the perfect balance of tangy and sweet. Toasted almonds add a nutty crunch, while optional Parmesan cheese lends a touch of savory richness. Ready in just 35 minutes, this quick and easy salad is a fantastic side dish or a light, gluten-free entree. Perfect for weeknights, gatherings, or holiday feasts, it’s sure to become a new favorite on your menu!
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C).
Rinse and trim the Brussels sprouts, removing any yellow or damaged outer leaves. Cut them in half lengthwise.
Toss the Brussels sprouts in a large bowl with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
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.
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.
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.
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.
Add the toasted almonds and Parmesan cheese (if using) to the salad and toss again. Adjust seasoning with additional salt and pepper if needed.
Serve the crispy Brussels sprout salad warm or at room temperature, garnished with extra slices of lemon if desired.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 18.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 883 mg | 68% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 390 mg | 8% | |
*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.
