This Roasted Brussels Sprout Slaw is a multi-layered salad with a crazy amount of flavor and texture. I promise you’ll love it even if you don’t consider yourself a fan of Brussels sprouts! Healthy, gluten-free, and 100% delicious.
Easy Roasted Brussels Sprouts Slaw Recipe
While my husband absolutely L*O*V*E*S Brussels sprouts, I’ve never been a huge fan. I want to be because they’re so darn good for us, but they’re just not a veggie I like to eat. But, as someone who loves food, I want to keep an open mind. So, when we ate at Metropole in Cincinnati, and Jim ordered the Roasted Brussels Sprouts, I decided to give them a try.
To say that I was surprised is an understatement. I LOVED them. First of all, you’d never know you were eating Brussels sprouts at all. Shredding and roasting the Brussels sprouts all but obliterated any textural issue I sometimes have, and the dressing was divine. I could guess some of the ingredients, but I was dying to see the recipe.
So, I took a gamble and asked if the chef would be willing to share his secret. The chef made my night and wrote the recipe on the back of an order ticket. And now, I’m happy to be able to share it here with you.
Thank you, Chef Michael Paley; best of luck here in Cincinnati!
What You’ll Need
This is a fun recipe that will make an excellent side dish. The key is crispy Brussels sprouts as the base of the most amazing slaw. Scroll down to the recipe card for actual ingredient amounts.
For the Brussels Sprouts
- Brussels Sprouts – We’re going to shred and roast these in the oven until they’re nice and crispy.
- Olive Oil
- Radish – Fresh radishes add excellent texture and a nice peppery flavor to the slaw.
- Almonds – Look for sliced, blanched almonds.
- Red Onion – We’ll thinly slice and quarter the onion so the flavor doesn’t overpower the slaw.
- Salt & Pepper
- Lemon – Juice from a fresh lemon.
- Toasted Bread Crumbs – You can make your own bread crumbs, or pick up a gluten-free option at the store.
- Unsalted Butter
For the Dressing
- Egg Yolks – Egg yolks make this dressing rich and velvety. Save the leftover egg whites for an omelet!
- Anchovy Fillet – This dressing doesn’t taste fishy at all; anchovies add an incredible depth of flavor and saltiness that you can’t get with any other ingredient.
- Dijon Mustard
- Lemon Juice – Use freshly squeezed lemon juice if possible.
- Ice Water
- Olive Oil – Use a nice fruity olive oil for a great tasting dressing.
How to Make This Brussels Sprout Slaw
This brussels sprouts recipe is courtesy of Chef Michael Paley at Metropole in downtown Cincinnati. It’s the first brussels sprout dish that I ever liked, and I was thrilled when he shared the recipe with me. Try this one even if you’ve avoided this little brassica in the past!
To Make the Brussels Sprouts
- Preheat the Oven. Preheat the oven to 400°F
- Prep the Brussels Sprouts. Cut the brussels sprouts in half crosswise and toss them with 2 tablespoons of olive oil, salt, and pepper. Slicing this way helps the sprouts naturally fall into shreds when you stir them. When you’re stirring, make sure that all the veggies are evenly coated so they’ll brown up nicely and be well-seasoned. Spread them out on a greased baking sheet.
- Roast the Sprouts. Roast the Brussels sprouts for 30-35 minutes or until they’re a deep golden brown. Stir them once or twice to help avoid any issues with sticking. The veggies should be crisp on the outside and tender on the inside. Any loose leaves will be especially brown and crispy. So good!
- Toast the Bread Crumbs. While the sprouts are roasting, melt the butter in a small skillet over medium heat. Once the butter melts, add the bread crumbs and stir until they’re toasted and smell amazing. You’ll want to stir them pretty constantly to avoid burning. Remove from the heat and set aside.
To Make the Dressing
This dressing comes together really quickly and there’s usually enough leftover to use on other veggies throughout the week.
- Blend the Ingredients. In a food processor, add all the ingredients except the water and oil. Blend on high until the ingredients have come together. In a separate bowl, whisk together oil and water the best you can, and then pour the mixture through the tube while the food processor is running. This will help emulsify the dressing.
- Combine the Slaw. Add the roasted brussels sprouts and all the other ingredients to a large serving bowl. Top with the dressing and stir to combine. Serve and enjoy!
How to Serve Brussels Sprout Slaw
This Brussels sprout recipe will pair well with just about any protein. I think it would also be an excellent side for a pasta dish to make sure you’re getting your greens in with the meal. Personally, I love this slaw with Pan Seared Pork Chops with Fig Sauce, Gluten-Free Oven Fried Chicken, or a Blue Cheese Crusted Filet. Finish your meal with an Amaretto Cranberry Spice Cocktail and you’ll be enjoying a 5-star meal at home!
On a side note, you can serve the roasted Brussels sprouts with just olive oil, salt, and pepper if you are looking for a veggie dish during the week. Also, the dressing is great on steamed broccoli or on top of green beans. I reserve any leftover dressing in the fridge to pull out during the week. Make sure you finish it in one week or discard the rest.
How to Store and Make Ahead
This Brussels Sprout Slaw tastes terrific right after you put it together. The crispy brussels sprouts, toasted bread crumbs, radish, and almonds add a unique texture that livens up every bite. But it also tastes excellent after sitting in the fridge for 2-3 days. All those tasty flavors meld together beautifully. Just be sure to cover the bowl tightly with plastic or place the slaw in an airtight container.
If you want to make the slaw ahead, I recommend doing all the prep ahead of time but cooking the day of. You don’t want to miss the textures of day one!
Love Brussels Sprouts? Try These Other Tasty Recipes
Roasted Brussels Sprouts Slaw
- Food Processor
- Baking Sheet
- Small Skillet
- 4 egg yolks
- 3 anchovy fillet
- 1 shallot sliced
- 1 garlic sliced
- 1 teaspoon of dijon
- 1 1/2 teaspoon lemon juice
- 1 teaspoon ice water
- 1/4 cup olive oil
- 2 pounds Roasted brussels sprouts shredded (directions below)
- 2 tablespoon olive oil
- 1 tablespoon parsley
- 3 radishes shaved and roughly chopped
- 1/4 cup sliced blanched almonds
- 1 small red onion sliced thinly and quartered
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 lemon juiced
- 1/4 cup toasted bread crumbs gluten free
- 1 tablespoon unsalted grass fed butter
- In a food processor add all ingredients except water and oil. Process to blend, then in a bowl blend oil and water, then pour through tube while processor is running.
To Roast Sprouts:
- Preheat oven to 400°F. Cut brussels sprouts in half, toss with 2 tablespoons of oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. You shred Brussels sprout by slicing them across their leaves. To shred sprouts slice crosswise. The slices will fall into shreds when you stir them.
To Toast Bread crumbs:
- In a small skillet melt butter over medium heat, once butter melts add bread crumbs and stir until toasted. Remove from heat and set aside.
- Add shredded sprouts and all other ingredients to a serving bowl, top with dressing and stir to combine. Serve