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Roasted Brussels Sprouts Salad

Roasted Brussels Sprouts Salad is a perfect side dish for your fall get-togethers and especially Thanksgiving! Serve it hot or cold - it's sure to please!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts
Servings: 6 side servings
Calories: 271kcal
Author: Sam @ The Culinary Compass


  • 8 ounces bacon cut into pieces
  • 1 pound Brussels sprouts cut thin or shaved
  • 2 tablespoons balsamic glaze
  • 1/2 cup pecans crushed
  • 1/4 cup dried cranberries


  • Preheat the broiler of your oven and place the top rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper or a silicone mat.
  • Heat a 10-inch saute pan over medium heat and add diced bacon; about 8 minutes. Cook until the pieces are just barely crisp, then add shaved brussels sprouts. Stir to combine and cook for an additional 5 minutes. Drizzle in balsamic glaze and stir to combine.
  • Spread the sprouts and bacon mixture evenly onto the prepared baking sheet. Roast under the broiler for 2 minutes, then stir and roast again for another 2 minutes. Repeat this process a few times until the sprouts are crispy around the edges. Mine usually take 4-5 cycles.
  • Top with crushed pecans and dried cranberries, stir and serve warm.


Calories: 271kcal | Carbohydrates: 15g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 269mg | Potassium: 403mg | Fiber: 4g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 64mg | Calcium: 39mg | Iron: 1mg