Description
Make this vegan Brussel sprout salad with a creamy mustard dressing for an easy, nourishing side dish full of sweet, savory, tangy flavor!
Ingredients
Units
Scale
- 1/2 cup real mayo or hummus for vegan option (adjust to desired thickness)
- 1/4 cup Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 - 1/2 teaspoon sweet paprika or regular paprika, to taste
- 1 teaspoon lemon juice
- Optional: 1/4 teaspoon ground mustard
- Optional: 1 teaspoon dried herbs (chives, parsley, dill, etc.)
- 1/4 cup olive oil
- 1-2 Tablespoons honey or agave nectar
- Kosher salt, to taste
- Black pepper, to taste
Sautéed Brussel Sprouts
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 1/2 to 2 lbs Brussels sprouts, trimmed and quartered or sliced in half (about 5 cups)
- 1 shallot (sliced) or 1/3 cup red onion slices
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
Garnishes/Mix-ins
- Grated parmesan or dairy free cheese of choice
- Fresh thyme
- Optional - Fresh or dried cranberries
Instructions
For the Creamy Mustard Sauce
- In a small mixing bowl or food processor, combine the creamy mustard sauce ingredients.
- Mix until creamy. Adjust thickness as desired and season to taste.
For the Sauteed Brussels Sprouts Salad
- Prepare/wash the Brussels sprouts by removing the stems and slicing in half or quarters.
- Add 1 Tablespoon of olive to a large skillet or fry pan. Heat the pan over medium heat until olive oil sizzles. Add the garlic and cook until fragrant, about 1-2 minutes.
- Add the Brussels sprouts and sliced onion. Sauté on medium to medium-high heat for 6-8 minutes or until Brussels sprouts are tender and start to brown.
- Add the balsamic vinegar, and sauté for an additional 1-2 minutes to help caramelize the Brussels sprouts. Season with salt and pepper.
- Turn the heat to medium low and stir in 1/2 cup of the creamy mustard sauce. Mix to combine. (Save the extra sauce for other uses or for reheating the dish later).
- Cook for another 3-5 minutes on low heat until Brussels sprouts are well coated in the sauce and tender.
- Remove from the heat. If desired, toss the sauteed Brussels sprouts with Parmesan and thyme leaves. Serve immediately, hot or cold (see notes).
- Store in an airtight container in the fridge for up to 3 days.
Notes
Flavor Tip – Brussels sprouts pair well with acid, which can balance and enhance their flavor. I use balsamic vinegar for browning, though you can try a different vinegar.
Serving Tip – If serving this dish cold, consider adding a handful of roasted nuts, fresh cranberries, or a sprinkle of feta just before serving for a fresh, flavorful crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 218
- Sugar: 5.9 g
- Sodium: 256.6 mg
- Fat: 14.4 g
- Saturated Fat: 2.3 g
- Carbohydrates: 18.8 g
- Fiber: 5.4 g
- Protein: 7.5 g
- Cholesterol: 0 mg