Roasted Brussels Sprouts Salad


  • 16 oz brussels sprouts halved
  • 1/2 teaspoon salt (I use pink himalayan)
  • 1/4 teaspoon black pepper
  • 1 tablespoon avocado oil
  • 1/4 cup pine nuts

Lemon Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove minced
  • 1 teaspoon honey (or vegan sweetener)


  1. Pre-heat oven to 400 degrees.
  2. Toss the brussels sprouts with salt, pepper, and avocado oil. Add to a nonstick baking sheet.
  3. Roast brussels sprouts for 25-35 minutes (depending on how crispy you like them).
  4. Whisk all lemon vinaigrette ingredients in a small bowl and set aside.
  5. A few minutes before the brussels sprouts are ready to come out of the oven, add pine nuts to a pan over the stove on low heat. Do NOT add any oil.
  6. Toast the pine nuts for 5-8 minutes until slightly brown and fragrant.
  7. Once the brussels sprouts are finished roasting, pour into a large bowl, add lemon vinaigrette, and pine nuts then toss to combine.
  8. Enjoy right from the oven or room temp!


This dish will keep in the refrigerator for up two 5 days. I do not recommend freezing.

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