Irresistible Roasted & Shaved Brussels Sprouts Salad with Tangy Pomegranate Molasses Vinaigrette
Prepare to be enchanted by a truly remarkable salad experience: a vibrant medley of roasted and thinly shaved Brussels sprouts, beautifully complemented by crunchy toasted hazelnuts, rich grated Parmesan, and an exquisitely tangy pomegranate molasses vinaigrette. This dish isn’t just a side; it’s a celebration of textures and flavors that will redefine your perception of Brussels sprouts.
I have a little confession to make – and it’s a delicious one! Not long ago, I embarked on a wonderful journey to New York City to visit my sister, brother-in-law, and my incredibly adorable, six-week-old nephew. As you can imagine, our weekend was filled with cherished family moments, laughter, and, of course, an array of amazing culinary delights. Among all the fantastic meals we shared, one dish stood out as an absolute favorite: this extraordinary Brussels sprouts salad, lovingly prepared by my sister. All credit for this inspired creation goes directly to her brilliant cooking!
Even though the subtle hints of spring were beginning to emerge, promising warmer days and lighter fare, I knew immediately that I couldn’t wait. This recipe was simply too good, too vibrant, and too essential not to recreate and share with all of you right away. Its unique combination of textures and its bright, complex flavors instantly captivated me, making it an instant classic in my mental recipe book.
So, upon my return home on Sunday morning, still slightly adrift in the haze of daylight savings time, my mission was clear. I made a bee-line for the grocery store, grabbing every ingredient needed – especially a fresh haul of Brussels sprouts. Rushing back, I wasted no time in preparing it right then and there. Some things simply can’t wait, and delicious food is definitely one of them. Priorities, wouldn’t you agree?
Embracing the Brussels Sprout: A Culinary Journey
If you’ve been following along, you’ll know that this year has truly been the year of Brussels sprouts on the blog. My appreciation for this humble, versatile vegetable has grown exponentially. Back in November, I even dedicated an entire week to developing and sharing new Brussels sprouts recipes, and honestly, I’m already looking forward to doing it all over again next year. It’s a tradition I fully intend to keep alive! However, for this particular gem, I simply couldn’t hold out until next year. It’s too good to keep a secret for that long.
Consider today’s recipe a delightful, final hurrah to my absolute favorite winter sprouted vegetable! But seriously, don’t delay – head out and purchase some Brussels sprouts right now. Despite my silent protests against the changing seasons, I have a strong feeling that this seasonal delicacy will soon disappear from grocery store shelves. And trust me, you absolutely need to make this incredible dish before they’re gone.
The Magic of Textures: Roasted Meets Raw
What makes this Brussels sprouts salad truly exceptional? It’s the ingenious combination of both caramelized, tender roasted Brussels sprout halves with crisp, delicate raw, shaved Brussels sprouts! This thoughtful duality creates a textural wonderland, offering a soft, sweet chew alongside a refreshing, vibrant crunch in every single bite. This dish serves as the perfect “gateway” for anyone who might still be a little hesitant about trying raw Brussels sprouts, gently introducing them to their fresh, earthy flavor. And for those of us who already adore these miniature cabbages, it’s nothing short of texture heaven!
While this salad is typically tossed with its exquisite vinaigrette and served at room temperature or chilled from the fridge, its versatility knows no bounds. It makes an outstanding side dish for a wide variety of main courses, or it can stand proudly on its own as a light, satisfying meal. We personally enjoyed it alongside a perfectly seared and roasted pork tenderloin, which was a fantastic pairing – perhaps that gives you some delicious ideas for your own table!
Crafting the Perfect Vinaigrette: The Star Ingredient
To begin your culinary adventure with this salad, you’ll first need to gather a few key ingredients, particularly for the incredible vinaigrette. This tangy dressing calls for fresh lemons, robust red wine vinegar, high-quality extra virgin olive oil, a touch of savory Dijon mustard, and my absolute new favorite discovery: pomegranate molasses.
For those who may be unfamiliar with this unique ingredient, let me introduce you to a true kitchen gem. Pomegranate molasses is essentially concentrated pomegranate juice that has been slow-cooked until it thickens into a rich, syrupy consistency. It’s not as dense as traditional molasses derived from sugar cane, but it shares some similarities in its deep, complex flavor. This staple ingredient in Lebanese and Middle Eastern cooking is revered for its distinctive thick texture and its intensely tangy, yet subtly sweet and musky flavor profile. It brings an unparalleled depth and brightness to dishes that you simply can’t achieve with anything else.
While it can sometimes be a bit of a specialty item to locate, it’s well worth the effort. (Note: I was fortunate enough to find some at my local Whole Foods, often located in the baking or international foods section!) I wholeheartedly, enthusiastically recommend picking up a bottle. You can even conveniently order it online from retailers like Amazon if you prefer. And don’t worry about it sitting idle in your pantry; pomegranate molasses is incredibly versatile! It has all sorts of uses in the kitchen, from glazes for meats and vegetables, to dressings, marinades, and even desserts. Once you start experimenting with it, you’ll find it disappears much faster than you anticipate!
The Perfect Ensemble: Hazelnuts and Parmesan
Beyond the star Brussels sprouts, the salad itself requires a few more crucial players to achieve its symphony of flavors and textures. You’ll need beautifully toasted and expertly chopped hazelnuts – their earthy, buttery crunch adds a wonderful dimension. And then, there’s my favorite ingredient in the whole wide culinary world: genuine Parmigiano-Reggiano cheese. Its salty, umami-rich notes are absolutely essential, elevating the entire dish.
The resulting combination is truly out of this world: the delicate sweetness and slight bitterness of the roasted sprouts mingling with the fresh, crisp bite of the raw ones, all coated in that vibrant, tangy pomegranate molasses vinaigrette. Add in the satisfying crunch and nutty aroma of the hazelnuts, and the savory, salty kick of the Parmigiano-Reggiano, and you have a salad that is complex, balanced, and utterly addictive. For an extra pop of color and an additional burst of fresh, juicy sweetness, I also highly recommend garnishing the finished salad with a sprinkling of glistening pomegranate arils. They not only look stunning but add another layer of flavor that ties everything together perfectly.
Brussels Sprouts Salad with Hazelnuts, Parmesan, and Pomegranate Molasses Vinaigrette
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Ingredients
Pomegranate Molasses Vinaigrette:
- 2 tablespoons (30 mL) fresh lemon juice
- 2 tablespoons (30 mL) red wine vinegar
- 2 teaspoons pomegranate molasses
- 2 teaspoons Dijon mustard
- ¼ cup (60 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
Brussels Sprouts Salad:
- 2½ lbs Brussels sprouts divided
- 2 tablespoons (30 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
- ¾ cup chopped toasted, skinned hazelnuts
- 2½ ounces coarsely grated parmigiano-reggiano cheese
- 1½ tablespoons pomegranate molasses
Optional Garnish:
- pomegranate arils
Instructions
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Preheat your oven to a robust 425°F (220°C), ensuring a rack is set in the center position. This high heat is key for achieving perfectly caramelized Brussels sprouts. From your total bounty of Brussels sprouts, set aside about 1¾ lbs specifically for roasting. Thoroughly trim their ends, removing any tough or discolored outer leaves, and then slice each sprout in half lengthwise. Arrange these halved sprouts on a half sheet pan, ensuring they have enough space to roast without steaming. Drizzle them generously with 2 tablespoons of extra virgin olive oil, then season liberally with kosher salt and freshly ground black pepper. Toss everything together until the sprouts are evenly coated.
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Roast the Brussels sprouts in the preheated oven for approximately 20 to 25 minutes. About halfway through the cooking time, give them a gentle toss with a spatula to ensure even caramelization on both sides. Continue roasting until they are beautifully tender-crisp and deeply caramelized, with some charred edges, which adds incredible flavor. Once roasted to perfection, transfer them to a wire rack and allow them to cool until they reach a pleasant lukewarm or room temperature. This cooling step is important for combining them with the raw sprouts without wilting.
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Prepare the Pomegranate Molasses Vinaigrette: In a generously sized salad bowl – one large enough to comfortably toss the entire salad – whisk together the fresh lemon juice, red wine vinegar, 2 teaspoons of the exquisite pomegranate molasses, and the Dijon mustard. Once these base ingredients are combined, slowly begin to pour in the ¼ cup of extra virgin olive oil in a thin, steady stream, continuously whisking with your other hand. This slow addition and constant whisking are crucial for emulsifying the ingredients, creating a smooth, cohesive, and creamy vinaigrette rather than a separated mixture. Continue whisking until the dressing is beautifully emulsified. Finally, season the vinaigrette with kosher salt and freshly ground black pepper to taste, adjusting until it reaches your desired balance of tangy, sweet, and savory.
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Assemble the Brussels Sprouts Salad: Now, take the remaining ¾ lb of raw Brussels sprouts. Trim their ends and remove any loose outer leaves. For the perfect delicate texture, thinly shave these sprouts. You can achieve this using a mandoline for ultra-thin slices, or by utilizing the thinnest blade disc attachment of your food processor. Add both the roasted and now cooled Brussels sprout halves and the freshly shaved, raw Brussels sprouts to the bowl with your prepared vinaigrette. Next, incorporate the crunchy chopped toasted hazelnuts. Gently toss the entire salad with the vinaigrette, ensuring all the components are evenly coated and glistening with the dressing. Finally, add the coarsely grated Parmigiano-Reggiano cheese, then drizzle an additional 1 to 2 tablespoons (15 to 30 mL) of pomegranate molasses over the salad for an extra layer of bold flavor and sheen. Toss again to distribute the cheese and molasses. Taste and adjust the seasoning with more salt and pepper if needed. Serve this magnificent salad immediately at room temperature for optimal flavor, or chilled directly from the fridge if you prefer. For an extra vibrant touch and a burst of juicy sweetness, top generously with fresh pomegranate arils, if desired.
Tips for Success & Variations:
- Make Ahead Magic: This salad is wonderfully versatile and holds up beautifully. It can be prepared in advance and stored in an airtight container in the fridge for up to 3 to 4 days, making it an excellent option for meal prep or entertaining. Just remember to add any fresh pomegranate arils right before serving for the best texture and visual appeal.
- Enhance the Crunch: For even more textural excitement, consider adding toasted pumpkin seeds or walnuts alongside the hazelnuts.
- Herbaceous Freshness: A sprinkle of fresh chopped parsley or mint can add a delightful herbaceous note that complements the tanginess of the dressing.
- A Touch of Sweetness: If you enjoy a slightly sweeter profile, a few dried cranberries or thinly sliced dates can be tossed in to balance the tang.
- Protein Power: To transform this into a more substantial main course, consider adding grilled chicken, seared halloumi cheese, or roasted chickpeas.
- Perfect Hazelnuts: To toast hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Rub them in a clean kitchen towel while warm to remove the skins.
This Brussels sprouts salad isn’t just a recipe; it’s an invitation to experience the full potential of a vegetable often misunderstood. The masterful blend of roasted and raw elements, enhanced by the deep tang of pomegranate molasses, the earthy crunch of hazelnuts, and the savory richness of Parmesan, creates a truly unforgettable dish. It’s robust enough for colder months yet bright and refreshing enough to carry into spring. Whether you’re a long-time Brussels sprout enthusiast or someone looking for a delightful introduction, this salad promises a culinary experience that is both satisfying and surprising. Give it a try, and let this vibrant, textured creation become a new favorite in your kitchen!