Sides
Sheet Pan Warm Brussels Sprouts Salad
Description
This Sheet Pan Brussels Sprouts Salad with bacon, shallots, pecans, pomegranate, and Parmesan, all roasted and tossed in a maple balsamic vinaigrette, is easy to make and tastes totally elevated. These fancy Brussels steal the show!
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 4 strips thick-cut bacon cut into 1/2-inch pieces
- 2 medium shallots thinly sliced into rings
- ½ cup chopped pecans
- ⅓ cup pomegranate arils
- ¼ cup freshly grated Parmesan
- FOR THE DRESSING:
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Directions
- Place a rack in the center of your oven and preheat oven to 425ºF. Line a baking sheet with parchment paper.
- Whisk together the dressing ingredients: oil, vinegar, maple syrup, honey, salt, and black pepper (or shake them together in a mason jar). Place the Brussels sprouts, shallots, and bacon on the baking sheet and drizzle half of the dressing over the top. Toss to coat, then spread into a single layer. Roast for 20 minutes, then remove from the oven and toss. Continue baking for 5 to 10 additional minutes, until the Brussels sprouts are caramelized outside and fork tender. With a spatula, transfer to a serving bowl.
- To the now-empty sheet pan, add the pecans and toss to coat in any drippings left on the pan. Return the pan to the oven until the pecans are toasted, about 5 minutes. Don't walk away!
- Top with the toasted pecans, pomegranates, and Parmesan. Drizzle with a little more dressing. Enjoy warm or at room temperature.
