Warm Brussels Sprouts Salad recipe is a scrumptious side dish perfect for even the sprouts haters. They will be amazed at how this green vegetable tastes so good at your next Thanksgiving dinner. This veggie dish is allergy friendly, gluten free, and vegan.
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The Quick Lowdown:
Flavour: Sweet and tangy dressing adds a wonderful contrast to early sprouts.
Texture: Warm with crunchy bits to make eating your vegetables fun.
Return for effort: Easy and can be made ahead and reheated, just leave off the dressing until serving.
Why We Like This Recipe
Of all the ways to make brussels sprouts as a large gathering side dish this is my favourite brussels sprouts recipe. It is one of the ways to cook them that even those who don't like this polarising vegetable ask us for the recipe. The brussels sprouts shine in this recipe but adding texture and the gluten free toasted panko bread crumbs is what takes this dish over the top.
This warm brussels sprouts recipe is a must make for holiday gatherings, thanksgiving, and Christmas. It works well with roast turkey, ham, or lamb. Our kids ask us to make this recipe for our Sunday roasts all the time.
Ingredients
- Brussels Sprouts
- Pepitas, green pumpkin seeds
- Gluten Free Panko Bread Crumbs
- Avocado Oil
- Salt
- Pepper
- Balsamic Vinegar
- Lemon juice
- Maple Syrup
See recipe card for quantities.
The Ingredient Low Down
Brussels Sprouts
Usually brussels sprouts are grown on stalks and are a part of the brassica family of vegetables. Some people find them bitter so choosing smaller, more tender sprouts is ideal for this recipe. Fresh brussels sprouts are best for this recipe. We have not tested it with frozen ones.
Cleaning Tip
To get the brussels sprouts ready for cooking you will want to pull off any large, tough or damaged outer leaves and trim the ends. Wash them well and let them dry before shredding the brussels sprouts.
Methods to Shred Brussels Sprouts
Shredding brussel sprouts can be done a few different ways. The first way is to buy the sprouts preshredded. Some companies have done the prep for you. Double check that they are packaged in conditions that are safe for your allergies with the manufacturers.
The second way is to use a knife and finely slice the brussels sprouts. To start, trim the ends and cut the sprouts in half from top to bottom. Then place them on their flat side and slice the leaves very finely, across the sprout. This is my preferred method
The third way you can shred them on a mandolin. Be very careful with this method it can be very dangerous and can cause injuries. I am too clumsy and lack the dexterity for this way. I do not want to lose a finger tip wo a sharp blade.
The last way to shred the sprouts and the best way to speed up the food prep, is to use a food processor to shred the brussels sprouts. You can use a continuous feed tube and a slicing disk in the food processor. For more information check out this article from the Kitchn.com and what each blade of the food processor is for.
Pepitas
Pepitas are a green pumpkin seed without a hull. They are great in salads or as added crunch for those that can have them to replace tree nuts and peanuts in recipes. If you prefer sunflower seeds, they can be used in place of pepitas.
Allergens Tip
Many seeds can be processed on shared lines or with shared facilities as peanuts and tree nuts, or other allergens. Make sure you contact the manufacturer to see which brands are safe for you if you cannot have items that have come into cross contact with your allergens.
Gluten Free Panko Bread Crumbs
We really like the gluten free panko bread crumbs. They are safe for us. When toasted they don't really get golden but they pack a nice crunch in salads.
If you cannot use gluten free panko bread crumbs, there are options you can make.
To make homemade bread crumbs use whatever bread is safe for you. It can be dried out by laying the slices on cookie sheets on the counter. Alternatively, if you live in a humid area you may need to dry it out by drying it in the oven on a really low heat.
To crumb the bread use a food processor to chunk it up. You'll want them a bit chunkier rather than fine bread crumbs. In a similar size and texture to the panko crumbs.
Easy Panko-Style Tip
Plain flavoured crackers crushed and used as bread crumbs are a great substitute, as long as the crackers are safe for you. Made Good Stars are top 9 free. They can be placed in a plastic baggie then crushed with a meat tenderising hammer or rolling pin to make crumbs.
Avocado Oil
We like to use avocado il in this recipe. The Chosen Avocado Oil is the brand that works for us, check it out before buying to see if it is safe for you.
It is neutral tasting and has a light feel in the dressing. If it is not safe for you or you prefer a different neutral oil, use it. Just make sure that what you use is not made from any of the top 9 allergens and is able to handle the heat of cooking without any issues.
Oil Tip
Olive oil can be used, it works well in place of avocado oil.
Salt & Pepper
We use sea salt but you can use kosher, table, himalayan or whichever works best for you and your allergies. It is important to check your spices, including salt and pepper, for cross contact with allergens.
We use black peppercorns that we grind freshly when we use it. You can also use already ground black pepper, or white pepper.
Tree Nut Allergy Tip
Do NOT use pink peppercorns, they are part of the cashew and pistachio family and not the peppercorn family. There could be cross reactivity between pink peppercorns, cashews and pistachios.
"People with cashew allergy may be at higher risk for allergy to pink peppercorn (known as Brazilian Pepper, Rose Pepper, Christmasberry and others). This dried berry (Schinus, related to cashew) is used as a spice but is different from standard black pepper and fruits with "pepper" in their name (e.g., bell peppers, red peppers or chili peppers). "- FARE Tree Nut Allergy Information
Balsamic Vinegar
The best vinegar for this vinaigrette salad dressing. A lot of the flavour is based on using this vinegar. If you cannot use balsamic vinegar it can be replaced with apple cider vinegar. The taste if the balsamic is replaced will be changed.
Lemon Juice
We are partial to freshly squeezed lemon juice. It is something we choose as we always have lemons on hand. There are also fewer ingredients in a lemon than the bottled lemon juice.
You can, however, use bottled lemon juice, if you prefer it and it is safe for you. Another option is if you have too many lemons you can squeeze the juice out, portion it into an ice tray and freeze it. When frozen, pack it in a freezer safe airtight container and store for later.
Maple Syrup
We come from an area that has a lot of real maple syrup. It is what we use to make this recipe. We have not tried it with imitation maple or pancake syrup. Make sure the real maple syrup you use doesn't use soy as a defoaming agent.
You can use agave or monk fruit syrup to make this a reduced sugar recipe. If you use either of these options use ⅓ of the amount of maple syrup. Instead of 2 tablespoons, scale the syrup back to 2 teaspoons.
Vegan Tip
Honey can also be substituted for maple syrup in this warm brussels sprouts salad recipe. If you do use honey, be aware the recipe will no longer be considered vegan friendly.
Instructions/ Directions and Tips
Step 1
Prepare the Brussels sprouts by cutting and trimming them.
Step 2
Wash the shredded sprouts and let them dry.
Top Tip
Washing them after shredding will help get rid of any dirt in the sprout heads. We like a fine mesh sieve to use to wash them easily.
Step 3
Preheat the oven to 425°F. Line a large cookie sheet with parchment paper. Set aside.
Top Tip
It is best to use a pan with sides so you can flip the shredded brussels sprouts easily.
Step 4
In a large bowl combine shredded Brussels sprouts with 1-2 Tbsps avocado oil stirring to coat.
Top Tip
You want just enough to coat the vegetable leaves so they don't burn. Don't drench the leaves, if you don't use all of it that is okay.
Step 5
Spread the oiled Brussels sprouts in a single layer on the lined cookie sheet. Sprinkle all over with salt and pepper.
Step 6
Place the cookie sheet covered in brussels sprouts in the middle of the rack on the middle rack of the oven.
Step 7
Cook for 15 minutes, flip the Brussels sprouts and cook for another 10-15 minutes. Some leaves will crisp and start to brown, that is normal.
Step 8
Whilst the Brussels sprouts are cooking, mix the panko bread crumbs with 2-4 Tbsps of olive oil in a medium bowl.
Top Tip
Or the large bowl from earlier if you want to save yourself a dish to clean. Start with a bit of oil and work your way up to the full amount so the panko isn't greasy but will brown well.
Step 9
Mix with a spoon until all the bread crumbs are oiled.
Step 10
Heat the oiled panko bread crumbs over medium high heat in a medium pan stirring continuously until golden brown. This can take about 5-6 minutes.
Step 11
When the panko is golden brown, remove from heat and set aside. It can be kept in the pan until you need it.
Step 12
In a small bowl combine the dressing ingredients and whisk to combine. Set aside.
Top Tip
Sometimes we like to use a small jar and shake the dressing instead of making more dishes.
Step 13
When the Brussels sprouts are cooked, remove them from the oven and let them cool for 2-3 minutes. Then place the sprouts in the large bowl.
Step 14
Add pepitas and toasted panko bread crumbs to the large bowl. Drizzle the dressing over the salad and mix well with salad tongs.
Top Tip
Only put on the dressing and add in the pepitas right before serving. If you need to reheat it, leave those out and reheat then add them in.
Step 15
Serve warm.
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Substitutions, Variations, & Adaptations
- Sunflower Seeds - If pumpkin seeds aren't your thing sunflower seeds can be swapped in, if they are safe for you.
- Kale - Instead of brussels sprouts you can use kale. It is a green from the same family and will hold up well to roasting and shredding.
- Broccoli - Also a brassica vegetable broccoli can be finely chopped, roasted and tossed with the dressing for a change of side dish.
- Spicy - A healthy dash of chili oil added to the dressing will spice up the dish in a jiffy.
- Cabbage -Don't like brussels sprouts? not to worry you can use shredded green cabbage in exactly the same method.
Storage and Reheating Instructions
Storage
Once the dressing is on the salad it is best to store it in an air tight, well sealing container. We do not recommend freezing the shaved brussels sprouts salad.
Fridge
This brussels sprouts recipe will keep in the fridge for up to 24 hours. Any longer and the salad will wilt too much to be appetising. If the salad is stored and it has dressing on it serve it cold the second day, don't reheat it with the dressing on it.
Reheating
When the dressing has been put on the warm brussels sprouts salad it is really tough to reheat it without having it go slimy.
If you know you are going to reheat the salad don't put the dressing on it. This is for a situation where you cook the salad beforehand, bring it with you to a gathering or dinner and reheat it on the stovetop in dry pan over medium heat. Then put the dressing on right before serving.
Equipment
Cookie Sheet with edges - to cook the shredded brussels sprouts in the oven you will need a sheet large enough to lay them out in a single layer. The edges will help to keep the shreds from falling off the sheet when they are being flipped.
Parchment Paper - we like to cover our pans with parchment but you can skip this if you aren't partial to it. I find it helps with easing the clean up.
Large, Medium, and Small Bowl - we use all three sizes in this recipe for different parts of the recipe. To reduce the amount of dishes this recipe uses, you can wash out the larger bowl and reuse it at multiple points.
Cooking Utensils - a whisk for mixing the dressing and a utensil to turn and flip the sprouts are great to have.
Salad Tongs - to toss the salad and serve it up. Many cooking utensil sets come with tongs and they can be used to incorporate the dressing.
Medium pan - to toast the panko in a dry medium pan works best.
Knife and Cutting Board - to cut the brussels sprouts. You can use a food processor or a grater, instead.
What To Pair With
Warm brussels sprouts salad is the most amazing Thanksgiving or Christmas dinner. Pair it with a roast turkey, mashed potatoes, and gravy for the best holiday dinner menu! It is also fabulous with any roast dinner or warm main course as a vegetable side dish.
📖 Recipe
Equipment
- Cookie Sheet with edges
- Parchment paper
- Large Bowl
- Small bowl
- Medium Bowl
- Cooking Utensils
- Medium Pan
- Salad Tongs
- Knife and Cutting Board
Ingredients
Salad:
- 2 Pounds Brussels Sprouts shredded
- ½ Cup Pepitas green pumpkin seeds
- 1 Cup Gluten Free Panko Bread Crumbs or gluten free Bread crumbs
- 4-5 Tablespoons Avocado Oil divided
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Pepper
Dressing:
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Lemon Juice freshly squeezed
- 2 Tablespoons Maple Syrup
Instructions
- Prepare the Brussels sprouts by cutting and trimming them.2 Pounds Brussels Sprouts
- Wash the shredded sprouts and let them dry.
- Preheat the oven to 425°F. Line a large cookie sheet with parchment paper. Set aside.
- In a large bowl combine shredded Brussels sprouts with 1-2 Tbsps avocado oil stirring to coat.4-5 Tablespoons Avocado Oil
- Spread the oiled Brussels sprouts in a single layer on the lined cookie sheet. Sprinkle all over with salt and pepper.½ teaspoon Sea Salt, ¼ teaspoon Ground Pepper
- Place the filled cookie sheet in the middle of the rack on the middle rack of the oven.
- Cook for 15 minutes, flip the Brussels sprouts and cook for another 10-15 minutes. Some leaves will crisp and start to brown, that is normal.
- Whilst the Brussels sprouts are cooking, mix the panko bread crumbs with 2-4 Tbsps of olive oil in a medium bowl (or the large bowl from earlier if you want to save yourself a dish to clean). Start with a bit of oil and work your way up to the full amount so the panko isn't greasy but will brown well.1 Cup Gluten Free Panko Bread Crumbs, 4-5 Tablespoons Avocado Oil
- Mix with a spoon until all the bread crumbs are oiled.
- Heat the oiled panko bread crumbs over medium high heat in a medium pan stirring continuously until golden brown.
- When the panko is golden brown, remove from heat and set aside.
- In a small bowl combine the dressing ingredients and whisk to combine.2 Tablespoons Balsamic Vinegar, 1 Tablespoon Lemon Juice, 2 Tablespoons Maple Syrup, 2 Tablespoons Avocado Oil
- When the Brussels sprouts are cooked, remove them from the oven and let them cool for 2-3 minutes. Then place the sprouts in the large bowl.
- Add pepitas and toasted panko bread crumbs to the large bowl. Drizzle the dressing over the salad and mix well with salad tongs.½ Cup Pepitas
- Serve warm.
Video
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
Emily says
Really tasty, our family loved this dish.