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+ servings

Brussel Sprouts Side Dish

Vegetarian option for lunch or dinner
Total Time: 35 minutes
Course: Salad, Side Dish
Keyword: brussel sprouts, dinner, lunch, quick, salad, sides, vegetables, vegetarian
Servings: 6 people


For Vinaigrette

  • 1/3 cup fresh orange juice (from about 2 oranges)
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup olive oil
  • kosher salt
  • reshly ground black pepper

For Salad

  • 1/2 cup canola oil
  • 1 lb small Brussels sprouts trimmed and halved (quartered if large)
  • Kosher salt
  • 8 to 10 ounces mixed baby lettuces
  • 1 1 tart-sweet apple (such as Honeycrisp or Pink Lady), quartered and thinly sliced
  • 1/3 cup sliced or slivered almonds toasted
  • 1 tbsp chopped fresh chives


    1. Make vinaigrette: Place orange juice, vinegar, lemon juice, and mustard in a blender. Blend until well combined, 10 to 15 seconds. With blender running, gradually add oil until emulsified, 45 to 60 seconds. Season with salt and pepper. Store in a jar in refrigerator up to 1 week. 
  • 2. Make the salad: Line a plate with paper towels. Heat oil in a large cast-iron skillet over medium-high heat until very hot but not smoking, 1 minute. Carefully add Brussels sprouts, cut sides down, and cook, without turning, until crisp-tender and golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate with a slotted spoon. Season with salt.
  • 3. Toss together lettuces, apple, Brussels sprouts, and 1/4 cup vinaigrette in a serving bowl. Top with almonds and chives. Serve immediately with the remaining vinaigrette alongside.
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