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Crispy Maple Brussels Sprout Salad: Easy Fall Side Dish

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This Crispy Maple Brussels Sprout Salad features halved Brussels sprouts roasted until crackling crisp, tossed with a creamy maple-tahini dressing, crunchy pecans, and dried cranberries. It’s a quick, easy, and crowd-pleasing fall side dish that converts even Brussels sprout skeptics.

Ingredients

Scale
  • 1.5 pounds fresh Brussels sprouts
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 cup tahini
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of cinnamon
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup dried cranberries
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Rinse the Brussels sprouts under cold water and pat them completely dry. Trim the tough stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem. Quarter any very large sprouts.
  3. In a medium mixing bowl, toss the halved sprouts with 3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder if using. Use your hands to coat every cut surface.
  4. Arrange the sprouts in a single layer on the prepared baking sheet, cut-side down. Do not overcrowd. Roast for 20-25 minutes, without stirring, until the cut sides are deeply golden and the edges are crispy.
  5. While the sprouts roast, make the dressing: In a small bowl or mason jar, combine 1/4 cup tahini, 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 2 tablespoons warm water, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch of cinnamon. Whisk or shake until smooth and creamy. Add more warm water if needed to reach desired consistency.
  6. Optional: Toast the pecans in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until fragrant.
  7. Let the roasted sprouts cool on the baking sheet for about 5 minutes. Transfer to a large serving bowl. Drizzle with about half the dressing and toss gently to coat. Add the toasted pecans, dried cranberries, and crumbled feta if using. Drizzle with more dressing to taste. Garnish with fresh parsley and serve immediately.

Notes

For the crispiest results, roast sprouts cut-side down on the bottom rack. Do not flip them halfway. Make sure sprouts are bone-dry before oiling. If making ahead, store roasted sprouts and dressing separately; reheat sprouts in a 400°F oven for 5-7 minutes before assembling. The dressing thickens when refrigerated; let it come to room temperature and whisk in a splash of warm water to loosen.

Nutrition

Keywords: Brussels sprout salad, maple Brussels sprouts, fall side dish, crispy Brussels sprouts, maple tahini dressing, Thanksgiving side, Friendsgiving recipe, easy side dish

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