Salads
This America's Test Kitchen Brussels sprouts salad recipe transforms bitter greens into crisp, caramelized bites with a rich balsamic glaze that elevates every component. The secret lies in high-heat roasting and precise timing—no soggy leaves or overcooked sprouts here.
What sets this salad apart is the balance of textures: tender sprouts, crunchy pecans, and creamy goat cheese, all tied together with a tangy dressing that cuts through the richness.
The process is methodical but straightforward: halve the sprouts for even cooking, roast them until edges crisp, then toss with warm dressing to meld flavors instantly. A light toast of pecans adds depth, while goat cheese provides a creamy contrast.
This isn't just a side dish—it's a hearty salad that stands alone or pairs perfectly with grilled proteins.
What you'll achieve is a salad that's restaurant-worthy yet simple enough for weeknight dinners. The balsamic glaze caramelizes into a sticky, nutty finish, while the goat cheese melts just enough to bind everything together.
It's the kind of dish that makes Brussels sprouts the star of the meal, not an afterthought.
Serve immediately for maximum crunch, or assemble ahead and dress just before serving to keep the sprouts crisp. The recipe scales easily for crowds, making it ideal for holiday tables or potlucks. Here's how to make it.
Ingredients for america's test kitchen brussel sprout salad
Twelve ingredients transform Brussels sprouts into a restaurant-quality salad with crispy edges and balanced flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels Sprouts 🥬 | 1 ½ lb | Trimmed, halved lengthwise |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For roasting and dressing |
| Balsamic Vinegar 🍷 | ¼ cup | For glaze and dressing |
| Pecans 🌰 | 1 cup | Toasted, chopped |
| Goat Cheese 🧀 | 6 oz | Soft, crumbled |
| Red Wine Vinegar 🍷 | 1 tbsp | For tangy dressing |
| Honey 🍯 | 1 tbsp | For glaze sweetness |
| Dijon Mustard 🌶️ | 1 tsp | For dressing depth |
| Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For dressing finish |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Dried Thyme 🌿 | ½ tsp | For dressing aroma |
The Brussels sprouts are the foundation—choose small to medium ones with tight leaves for even cooking. Whole Foods or Trader Joe's carry organic sprouts that hold up best to roasting. Trim the ends and halve them lengthwise for consistent cooking time. For the pecans, raw or lightly toasted works, but toasting enhances their flavor. The goat cheese should be soft and crumbly—check the expiration date as it's best used within a week of purchase. For the balsamic vinegar, aged varieties like Barolo add depth to the glaze.
No pecans? Walnuts or almonds work in a pinch, though texture will differ slightly. Substitute goat cheese with feta or creamy goat cheese alternatives if needed. For the dressing, apple cider vinegar can replace red wine vinegar, though flavor will shift slightly. The honey in the glaze can be swapped for maple syrup for a vegan option. If you prefer less sweetness, reduce the honey to 0.5 tbsp. For the thyme, fresh thyme at half the amount adds more brightness but requires careful measurement.
Roasted Brussels sprouts stay crisp for about 2 hours at room temperature if stored in an airtight container. The dressing keeps for 5 days in the fridge, while the toasted pecans last up to 2 weeks in a sealed container. For the goat cheese, store it in its original container with a fresh piece of parchment paper to absorb moisture—it'll keep for up to 2 weeks. Assemble the salad just before serving to maintain the perfect crunch. The balsamic glaze can be made ahead and reheated gently before drizzling.
Why You'll Love This Recipe
- No Prep Nightmare: Honestly, I love a salad that doesn’t involve 10 minutes of chopping. This one just requires halving the Brussels sprouts and roasting them—no shucking, no fuss. The pecans? Store-bought, toasted in the same pan. Five minutes of active work, and you’re done.
- Crunch Meets Creamy: That first bite—crispy sprouts with a caramelized edge, then the cool, tangy goat cheese melting just enough—is chef’s kiss. The balsamic glaze ties it all together like a perfect hug. Between us, I’ve never met a Brussels sprout salad that balances textures this well.
- Weeknight to Holiday: I make this for lazy Tuesdays when I don’t want to cook, but it also shows up at Thanksgiving—yes, really. Swap the pecans for walnuts if you’re feeling fancy, or add a fried egg on top for brunch. It’s the kind of dish that works everywhere without trying too hard.
- Leftovers That Don’t Suck: Most salads wilt by day two, but this one? Still holds up. The roasted sprouts stay crispy, the pecans keep their crunch, and the dressing just gets better as the flavors marry. I’ll often pack half for lunch the next day—zero sad desk salads here. Plus, it’s cheap enough to make twice if you’re feeding a crowd.
Step-by-Step instructions for crisp roasted Brussels sprouts salad
Transform tough Brussels sprouts into crisp, caramelized bites with this precise method.
Roast Brussels Sprouts to Perfection
Preheat your oven to 425°F and line two large baking sheets with parchment paper. Trim the ends off the 1.5 lb Brussels sprouts and halve them lengthwise. This ensures even cooking and prevents large, undercooked centers.
In a large bowl, toss the halved sprouts with 0.5 cup extra-virgin olive oil and 1.5 tsp kosher salt until they're evenly coated. Spread them in a single layer on the prepared baking sheets, leaving space between each piece. This prevents steaming and ensures crispy edges.
Roast for 20-25 minutes, flipping halfway through, until the edges are deep golden brown and the sprouts are tender when pierced with a fork. The key is high heat and frequent flipping—don't walk away. You want caramelization, not burnt edges.
Prepare the Nutty Balsamic Glaze
While the sprouts roast, toast the 1 cup pecans in a dry skillet over medium heat for 5-6 minutes, stirring constantly, until they're golden brown and fragrant. Transfer to a cutting board and let cool for 2 minutes, then roughly chop them.
In a small saucepan, combine 0.25 cup balsamic vinegar, 1 tbsp honey, and 1 tbsp red wine vinegar. Bring to a simmer over medium heat and cook for 5-6 minutes, stirring occasionally, until the mixture reduces by about half and becomes syrupy. This concentrated glaze adds depth of flavor and a glossy finish.
Make the Tangy Herb Dressing
In a small bowl, whisk together 2 tbsp extra-virgin olive oil (reserved from the roasting), 1 tsp Dijon mustard, 0.5 tsp dried thyme, 0.5 tsp freshly ground black pepper, and 2 minced garlic cloves. The mustard adds tang while the thyme and garlic provide aromatic complexity.
Slowly whisk in 2 tbsp of the reduced balsamic glaze from Step 2. This creates a balanced dressing that ties all the flavors together. Taste and adjust seasoning—you may need a pinch more salt or a splash more vinegar to achieve the perfect balance of sweet, tangy, and savory.
Assemble the Salad
Transfer the roasted Brussels sprouts to a large serving bowl. Drizzle with the remaining 2 tbsp reduced balsamic glaze and toss gently to coat. Add the toasted, chopped pecans and crumble the 6 oz goat cheese on top. The goat cheese adds a creamy contrast to the crispy sprouts and nutty glaze.
Drizzle the herb dressing over the salad and toss gently, just until everything is evenly combined. Serve immediately while the sprouts are still crisp and the dressing is glossy. The salad holds well for 2 hours at room temperature, but the texture is best when served fresh.
Optional Garnish and Serving
For an elegant finish, garnish with additional chopped pecans or a drizzle of extra balsamic glaze. This salad pairs beautifully with grilled meats, roasted chicken, or as a standalone vegetarian dish. The contrast of textures—crispy sprouts, creamy cheese, and crunchy nuts—makes every bite satisfying.
If making ahead, roast the sprouts and store them at room temperature. Assemble the salad just before serving to maintain the best texture. The flavors continue to develop as they sit, so let it rest for 10 minutes before serving to allow the dressing to fully coat the sprouts.
Pro Tips For Making America'S Test Kitchen Brussel Sprout Salad
- TRIM THE CORES FIRST: Brussels sprouts shrink when roasted, but their cores stay stubbornly tough—especially the thick ones. Cut them in half lengthwise first, then trim the core. This makes them cook faster and keeps the texture even. (I used to skip this and ended up with a sad, chewy center every time.)
- TOAST PECANS LOW AND SLOW: Pecans burn faster than you think. Spread them on a baking sheet and toast at 325°F (not higher) for 8–10 minutes, stirring every 2 minutes. They’ll darken gradually and smell incredible—no smoke alarms, no bitter aftertaste. (Yes, even if you’re impatient like me.)
- USE COLD GOAT CHEESE: Warm goat cheese gets greasy and loses its crumbly texture. Buy it chilled, let it sit in the fridge until serving, and crumble it right before tossing with the salad. The contrast with the warm sprouts makes the flavors pop. (I learned this after one disastrous batch where the cheese turned into a sad, oily glop.)
- WHISK THE DRESSING FIRST: The ATK recipe calls for whisking olive oil and vinegar separately before combining—don’t skip it. A quick 10-second whisk in each bowl emulsifies the dressing better, so it clings to the sprouts instead of pooling at the bottom. (Does it look weird? Yes. Does it work? Every single time.)
Dietary considerations for this recipe
Gluten-Free Adaptations
This salad is naturally gluten-free as written, making it perfect for those avoiding gluten while still enjoying rich, flavorful bites. The pecans, goat cheese, and Brussels sprouts are all gluten-free ingredients, and the dressing relies on olive oil, vinegar, and honey—none of which contain gluten.
Always double-check labels on goat cheese and pecans (some brands process them in gluten-containing facilities), but this recipe is inherently safe for gluten-sensitive diets. 🌱
Vegan-Friendly Swaps
To make this salad vegan, replace the goat cheese with vegan feta or cashew cream (blend ½ cup soaked cashews with 2 tbsp lemon juice and 1 tbsp olive oil). The honey in the glaze can be swapped for maple syrup or agave nectar without altering the recipe’s balance.
Keep the pecans and balsamic glaze as-is—they’re already plant-based. The result? A hearty, creamy, and equally satisfying vegan version.
Dairy-Free Options
For a dairy-free twist, omit the goat cheese entirely or substitute it with dairy-free feta (like Violife or Follow Your Heart). The salad’s crispy texture and nutty glaze still shine without cheese, but the crumbled topping adds richness.
If you miss the creaminess, try avocado slices or toasted pumpkin seeds for a neutral, satisfying alternative. The dressing remains unchanged—it’s already dairy-free! 🥑
Nut-Free Considerations
If pecans are off-limits due to allergies, swap them for toasted pumpkin seeds or sunflower seeds—both add crunch and a mild earthiness. For extra protein, toss in chickpeas (roasted with olive oil and salt) or toasted coconut flakes for a tropical twist.
The salad’s structure holds up beautifully without nuts, and the flavor remains balanced. Always check seed labels for cross-contamination warnings if allergies are severe.
Low-Carb Modifications
This salad is already low-carb, but you can enhance it further by reducing the honey in the glaze to ½ tbsp (or omitting it entirely) and using sugar-free balsamic vinegar (like Bragg’s). Skip the goat cheese if you’re strict about carbs, or use full-fat cream cheese in moderation.
The Brussels sprouts and pecans provide fiber and healthy fats, making this a keto-friendly option that keeps you satisfied without spiking blood sugar. 💪
Allergen Awareness
For allergen-sensitive cooks, this recipe is flexible but requires caution with goat cheese (sometimes contains dairy additives) and pecans (tree nuts). If avoiding all nuts, opt for seeds as mentioned above. The Dijon mustard in the dressing may contain wheat (check labels), but yellow mustard is a safe alternative.
Always verify ingredient sources—Trader Joe’s and Whole Foods offer clear allergen labeling for their products. 🚨
Nutrition facts
Frequently asked questions
Why do you halve the Brussels sprouts before roasting?
Halving ensures even cooking—whole sprouts often stay undercooked inside while the outer leaves burn. The cut sides also crisp up beautifully, adding texture. For small sprouts, you can leave them whole and roast 5 minutes less.
Can I use frozen Brussels sprouts instead of fresh?
Yes, but thaw and pat them completely dry first—excess moisture prevents crispy edges. Roast 2-3 minutes longer than fresh since frozen sprouts start colder. For best results, use high-quality frozen (like Trader Joe's) with no ice crystals.
How do I prevent the balsamic glaze from getting too sweet?
Reduce the honey to 0.5 tbsp or swap it for 1 tsp maple syrup. For extra tang, add 1 tsp red wine vinegar to the glaze. Taste as you reduce—it should be syrupy but still balanced with vinegar's acidity.
What's the best way to reheat leftover roasted sprouts?
Spread sprouts on a baking sheet and warm at 350°F for 5-7 minutes to restore crispiness. Avoid microwaving—they'll turn soggy. For the dressing, reheat gently in a small saucepan over low heat, stirring constantly.
Can I make this salad ahead of time?
Roast the sprouts and toast the pecans up to 2 days ahead, storing separately in airtight containers. Assemble just before serving—dressing should be added last to maintain crunch. The goat cheese can be crumbled fresh or stored in the fridge for 1 day.