Roasted Brussel Sprout Salad [with Maple Bacon & Blue Cheese]

March 8, 2023

Roasted Brussel Sprout Salad [with Maple Bacon & Blue Cheese]

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Roasted Brussel Sprout Salad with Bacon and Blue Cheese: the perfect side dish to add balance and freshness to your brunch or holiday spread, pairs well with steak, and is equally loved as a main dish!

If you’re going to have salad for brunch, make it special with Brussels sprouts two ways (roasted with bacon and maple syrup, and raw/shaved), and the most delicious easy homemade blue cheese dressing.

A handful of greens, chives, and thinly sliced red onions complete this flavorful salad. 🌿

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Roasted Brussel Sprout Salad with Bacon and Blue Cheese

The idea for this recipe came to me when I was reading The Flavor Bible: Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs”. I turn to this book often when I’m looking for inspiration for my next recipes. It has about every ingredient you can think of in alphabetical order, with suggested cooking methods, flavor affinities, and more. It’s quite interesting for a home cook like me!

What Tastes Good with Brussel Sprouts?


I was looking in the Brunch section of the Flavor Bible book and there wasn’t too much there; however, right next to brunch was brussel sprouts. According to the chefs, ingredients like bacon, blue cheese, cream, lemon juice, parsley and red onion taste good with brussel sprouts.

The first thing that came to mind was a fresh yet flavorful and indulgent salad. Special enough for Easter, Mother’s Day, anytime brunch, but simple enough for a weeknight dinner.

And that’s how this Roasted Brussel Sprout Salad with Bacon and Blue Cheese was created!

Yes, Brussels sprouts can be eaten raw in a salad. Just make sure to slice them thinly or shave them to make them easier to chew and digest. They add a crunchy texture and a slightly nutty flavor to salads.

In this roasted brussel sprout salad recipe, I shave the brussels sprouts (as well as roast them, of course!)

Close up of Roasted Brussel Sprout Salad in a tan bowl and blue cheese dressing in a dish in the background.

Homemade Blue Cheese Dressing

Blue cheese dressing – you either love it or you hate it. I personally love the funky, tangy, savory, garlicky, herbaceous flavor you get from my homemade version. There’s nothing better than a homemade dressing (in my opinion). I like being able to control the amount and quality of each ingredient!

What is Blue Cheese Dressing Made of?

Homemade blue cheese ingredients spread out in a cluster in separate bowls on a light wooden surface.

Most of the ingredients in the homemade blue cheese dressing may already be in your pantry! The ingredients needed are:

  • Sour Cream
  • Mayonnaise
  • Milk
  • Fresh Parsley
  • Lemon Juice
  • Worcestershire Sauce
  • Garlic Powder
  • Salt & Pepper
  • Blue Cheese Crumbles

How to Make the Best Chunky Blue Cheese Dressing

Blue cheese chunks laying over top the rest of the dressing before being mixed in.

This is the easiest/quickest part of the Roasted Brussel Sprout Salad with Bacon and Blue Cheese recipe!

Whisk together the sour cream, mayonnaise, milk, Worcestershire sauce, lemon juice (you can also use apple cider vinegar), minced parsley, garlic powder, salt, and pepper. Stir in the blue cheese crumbles. You can add more or less than half a cup, depending on your preferences!

Chill the blue cheese dressing in the refrigerator until you’re ready to serve the salad. For maximum flavor, I suggest making it the night before and chilling it in the fridge in a mason jar overnight.

You can add a little extra milk to thin it out, as needed.

How Long Does Home Made Blue Cheese Dressing Last?

The dressing remains eatable in a sealed tight container in the refrigerator for up to seven days. I personally like to try to use it within 4 days.

Roasted Brussel Sprouts with Bacon

The Ingredients

Roasted brussel sprout salad with bacon and blue cheese ingredients spread in a cluster in separate bowls.
  • Halved Brussel Sprouts
  • Extra-Virgin Olive Oil
  • Maple Syrup
  • Lemon Juice
  • Salt & Pepper
  • Diced Bacon

Full disclosure: I added the bowl of shaved brussels sprouts in this ingredient photo when it does not belong. For the record, those are left raw, and the halved brussel sprouts are the ones that’ll be roasted! 🤭

How to Make It

I tested this Roasted Brussel Sprout Salad with Bacon and Blue Cheese recipe in several different ways. Quartering the brussels sprouts prior to roasting doesn’t work because they get mushy quickly.

On the other hand, cooking the bacon separately on a rack to get it crispy may sound like a promising idea, but you’ll be sacrificing flavor.

When cooked together, the halved brussels sprouts absorbs the smokey bacon flavor, and the maple syrup caramelizes the bacon, making it even more delicious!

Prepare the Brussel Sprouts
Two separate white bowls with shaved and halved brussel sprouts.

First, I measure the brussels sprouts into two separate piles: a half pound and a pound, using a food scale. You can also measure them using the scale at the grocery store (if you’re not buying them pre-packaged).

Since we’ll be roasting the one-pound pile, you’ll want to choose the largest brussels sprouts in the bunch. The bigger the better so they have the least chance to turn mushy. Cut the stem off each of the brussels sprouts, then cut them in half. Don’t discard the little leaves that may fall off. They get charred in the oven and add another dimension of flavor to this Roasted Brussel Sprout Salad with Bacon and Blue Cheese!

For the half-pound pile, cut the stems off, shave the brussels sprouts into a bowl, and set aside. We’ll use the shaved brussels sprouts as a base for the salad. Shaved raw brussel sprouts add a nice crunchy texture and are similar in flavor to other cruciferous vegetables like cabbage and broccoli.

What Does Brussel Sprouts Do To Your Body?

Brussels sprouts are a low-calorie vegetable, high in fiber, vitamins, and minerals. There are many ways these mini cabbage-like veggies may potentially benefit your health, which include but are not limited to:

  • They’re rich in antioxidants, which may prevent damage to cells, reduce inflammation, and promote overall health.
  • They’re high in fiber, which is great for digestive health, and may reduce the risk of heart disease and diabetes.

For more in-depth information regarding the health benefits of brussels sprouts, you may find this article helpful: 8 Ways Brussels Sprouts Benefit Your Health!

Roast the Brussel Sprouts with Bacon

Preheat the oven to four-hundred fifty degrees Fahrenheit, or two-hundred thirty-two degrees Celsius.

Next, you’ll:

  1. Whisk together the olive oil, maple syrup, lemon juice, salt, and pepper.

  2. Pour the mixture over the brussels sprouts and toss until everything is coated.

  3. Dice the bacon into small pieces and stir into the brussels sprouts.

  4. Place the brussels sprouts cut side down on the baking sheet and spread the bacon out as much as possible.

Everyone’s oven is different so cooking times may vary a bit. I cook them for ten minutes at four-hundred fifty degrees Fahrenheit, then remove them from the oven and toss them around with a spatula. I finish cooking the brussels sprouts under the broiler on high for three to four minutes until the bacon is cooked through; tossing every minute to ensure the bacon is evenly cooked, and nothing is burning.

Assembling the Brussel Sprout Salad with Bacon and Blue Cheese Recipe

Close up of roasted brussel sprouts salad and blue cheese in separate dishes on a wooden surface.

To serve the salad, place a handful of salad greens in the bottom of a serving bowl (I use whatever I have on hand, such as spring mix, romaine, kale, or spinach). Pile on the raw shaved brussels sprouts, then the roasted brussels sprouts and bacon. Sprinkle with thinly sliced chives.

To complete the Brussel Sprout Salad with Bacon and Blue Cheese recipe, I like to serve the following ingredients on the side:

  • Thinly sliced red onion.
  • Lemon wedges.
  • Extra maple syrup, to drizzle over the salad for a little added sweetness.

Serve that tasty homemade blue cheese dressing on the side, and you’ve got yourself an amazingly flavorful salad that is sure to please your taste buds. I truly hope you love it!!!

And, if you were wondering, yes, that is a gravy boat holding the blue cheese dressing; it was my grandma’s. 🖤

Close up of a prepared brussel sprout salad with bacon and blue cheese dressing being drizzled.

I’d love to hear from you! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. Please leave a question, comment, and/or review below, or get in touch via email.

Follow me on social media to stay connected and keep up with the fun! I sometimes post different recipes my husband and I make that I don’t share here on the blog, other cooking, and lifestyle tips, and more.

I hope you love my roasted brussel sprout salad recipe! – Jenna G.

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    Close up of roasted brussel sprouts salad and blue cheese in separate dishes on a wooden surface.

    Roasted Brussel Sprout Salad [with Maple Bacon & Blue Cheese]


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 8 reviews

    • Author: Jenna
    • Total Time: 35 minutes
    • Yield: 4 servings 1x

    Description

    This salad uses brussel sprouts two ways (roasted with bacon and maple syrup, and raw/shaved), and the most delicious homemade blue cheese dressing. Great for brunch, as a side with your steak, or as a main course!


    Ingredients

    Units Scale

    HOMEMADE BLUE CHEESE DRESSING:

    • 3/4 cup sour cream
    • 1/2 cup mayonnaise
    • 2 tablespoons milk, plus more for a thinner dressing
    • 2 tablespoons fresh parsley, minced
    • 1 tablespoon lemon juice
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon fine sea salt
    • 1/2 teaspoon freshly cracked black pepper
    • 1/2 cup blue cheese crumbles

    ROASTED BRUSSEL SPROUT SALAD:

    • 1 1/2 pounds (24 ounces) Brussels sprouts, separated into one pound and half pound piles
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons pure maple syrup
    • 1 teaspoon lemon juice
    • 1 teaspoon fine sea salt
    • 3/4 teaspoon freshly cracked black pepper
    • 5 slices bacon, small dice
    • a small handful of salad greens, Spring mix, romaine, spinach, kale, etc.
    • 2 tablespoons fresh chives, thinly sliced

    SERVED ON THE SIDE (OPTIONAL):

    • red onion, sliced very thinly with a mandolin
    • lemon, cut into wedges
    • maple syrup, for drizzling

    Instructions

    1. MAKE THE BLUE CHEESE DRESSING. Whisk together the sour cream, mayonnaise, milk, Worcestershire sauce, lemon juice (you can also use apple cider vinegar), minced parsley, garlic powder, salt, and pepper. Stir in the blue cheese crumbles. You can add more or less than half a cup, depending on your preferences. Chill the blue cheese dressing in the refrigerator until you’re ready to serve the salad. For maximum flavor, I suggest making it the night before and chilling it in the fridge in a mason jar overnight. You can add a little extra milk to thin it out, as needed.
    2. PREPARE THE BRUSSELS SPROUTS. First, I measure the brussels sprouts into two separate piles: a half pound and a pound, using a food scale. Since we’ll be roasting the one-pound pile, you’ll want to choose the largest brussels sprouts in the bunch. The bigger the better so they have the least chance to turn mushy. Cut the stem off each of the brussels sprouts, then cut them in half. Don’t discard the little leaves that may fall off. They get charred in the oven and add great flavor! For the half-pound pile, cut the stems off, shave the brussels sprouts into a bowl using a mandolin, and set aside.
    3. MAKE THE MARINADE. Whisk together the olive oil, maple syrup, lemon juice, salt, and pepper. Pour this over the brussels sprouts and stir until everything is fully coated.
    4. INCORPORATE THE BACON AND ROAST. Preheat the oven to 450° F (232° C). Dice the bacon into small pieces and stir into the brussels sprouts. Place the brussels sprouts cut side down on the baking sheet and spread the bacon out as much as possible. Everyone’s oven is different so cooking times may vary a bit. I cook them for ten minutes, then remove them from the oven and toss them around with a spatula. I finish cooking the brussels sprouts under the broiler on high for three to four minutes until the bacon is cooked through; tossing every minute to ensure the bacon is evenly cooked, and nothing is burning.
    5. ASSEMBLE THE SALAD. To serve the salad, place a handful of salad greens in the bottom of a serving bowl. Pile on the raw shaved brussels sprouts, then the roasted brussels sprouts and bacon. Sprinkle with thinly sliced chives. To complete the Brussel Sprout Salad with Bacon and Blue Cheese recipe, I like to serve very thinly sliced onions, lemon wedges, and extra maple syrup (for an optional sweet drizzle) on the side. I hope you enjoy!

    Notes

    • You can enjoy the homemade blue cheese dressing right away, but for maximum flavor, I suggest making it the night before and chilling it in the fridge overnight!
    • The dressing remains eatable in a sealed tight container in the refrigerator for up to seven days. I personally like to try to use it within 4 days.
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Main Dishes, Sides, Breakfast and Brunch
    • Method: Oven
    • Cuisine: American
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