Warm Brussels Sprouts Salad

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If you don’t like Brussels sprouts…It might be because you’ve never tried this amazing warm Brussels sprouts salad! Served with maple mustard vinaigrette and vegan parmesan, it’s simply out of this world.

Yield: 4 servings

Recipe by Carleigh Bodrug

Carleigh Bodrug is the CEO and Founder of PlantYou, a New York Times Bestselling cookbook author and self-taught plant-based chef, famous for her simple take on low-waste and vegan recipes. Boasting over eight million followers between her social channels, Carleigh has gripped social media with her simple and delicious low-waste recipes that make plants the star of the show. Order her new book Scrappy Cooking releasing April 2024.


12 ounces Brussels sprouts

1 shallotminced

½ cup breadcrumbsoptional

2 tablespoons olive oil

¾ cup crushed nutswalnuts, almonds, or other

½ cup pickled red onions

¼ cup vegan parmesanoptional, shredded

Salt and pepperto taste

For Maple Mustard Vinaigrette:

2 teaspoons mustard

2 cloves garlicminced

1 teaspoon maple syrup

2 lemonsjuiced

 cup olive oil

¾ tsp salt

Black pepper, freshly cracked, to taste


  1. Preheat the oven to 400˚ and line a baking sheet with parchment or a reusable sheet.
  2. Trim any browning bits off of your Brussels sprouts, then to make life easy, transfer to a food processor and blitz until shredded. Alternatively, you can slice the Brussels sprouts into thin strips.
  3. Transfer to the baking sheet with minced shallot, bread crumbs if using and olive oil. Add a bit of salt and pepper, and bake for 25 minutes, until the Brussels are golden.
  4. While that bakes, crush your nuts (lol) and then whip up your maple mustard vinaigrette.
  5. Remove the Brussels sprouts from the oven, and pour into a bowl with the maple mustard dressing, crushed nuts, pickled onions and vegan parmesan. Enjoy immediately.