I roast sprouts till the edges go golden and a little crisp then I toss them with warm lentils and a bright maple mustard dressing. This bowl checks the boxes for brussel sprout recipes and it also echoes brussels sprout recipes and brussel sprout salad recipes with the same easy spirit. I like that it cooks fast that it eats hearty and that cleanup stays light. We keep the parts simple. Shaved sprouts roast on a sheet pan. Cooked French lentils turn to toast and crunch. Pecans give a warm nut bite. Potato croutons add cozy comfort that feels like a hug on a chilly night. The dressing leans tangy from red wine vinegar with a little maple for balance and a spoon of Dijon for backbone. It slides right into easy brussel sprout recipes and healthy brussel sprout recipes since the pantry does most of the work. I wrote this as a weeknight plan yet it plays well on a holiday table too. You can bake the sprouts and the lentils ahead then warm them before serving which nods to baked brussel sprout recipes. The whole thing stays plant based so it fits vegan brussel sprout recipes with no swaps. From my Camila Cooks kitchen to yours this one feels calm simple and very doable.
Table of Contents
- 1) Key Takeaways
- 2) Easy Warm Brussels Sprout Salad with Lentils Recipe
- 3) Ingredients for Warm Brussels Sprout Salad with Lentils
- 4) How to Make Warm Brussels Sprout Salad with Lentils
- 5) Tips for Making Warm Brussels Sprout Salad with Lentils
- 6) Making Warm Brussels Sprout Salad with Lentils Ahead of Time
- 7) Storing Leftover Warm Brussels Sprout Salad with Lentils
- 8) Try these salad recipes next
- 9) Warm Brussels Sprout Salad with Lentils
- 10) Nutrition
1) Key Takeaways
I roast sprouts till they turn deep gold and smell nutty. Warm lentils bring comfort and bite. A maple mustard dressing ties the parts with a clean tang. The bowl lands on the table fast and feels calm to cook. I call it weeknight smart and guest ready. Camila for Camila Cooks at https://www.camilacooks.com.
The recipe uses pantry gear you know. Sheet pans. A whisk. A big bowl. The texture shifts with each forkful. Crisp edges. Tender middles. Toasty pecans. Little potato cubes that eat like croutons. I like how the flavors stay bright yet cozy.
You can scale for a party or keep it small for two. Leftovers taste good. The salad sits well on a buffet and slides into many menus. I treat it as a bridge dish between comfort and fresh. It fits vegans and meat eaters at the same table.
2) Easy Warm Brussels Sprout Salad with Lentils Recipe
I build this bowl with speed in mind. I say brussel sprout recipes often and I reach for this one twice each week. brussel sprout recipes help me plan fast meals and this one works like a charm. The method stays simple. Shave or thin slice the sprouts. Toss with oil. Roast till the edges turn crisp. Cook the lentils in advance or buy them ready.
The dressing stays bold yet friendly. I whisk Dijon with red wine vinegar and maple. The spoon of maple softens the bite. The Dijon gives grip. The oil rounds it out. I like how each sip tastes clean not heavy. The bowl feels full yet light which makes it a steady weeknight salad.
Friends ask for the link then cook it the next night. It checks the same boxes as brussels sprout recipes and reads like brussel sprout salad recipes in spirit. It also lands under easy brussel sprout recipes on my site. Short keywords that match here include vegan salad and holiday side. Longtail matches include warm brussels sprout salad with lentils and maple mustard brussels sprout salad.
3) Ingredients for Warm Brussels Sprout Salad with Lentils
Brussels sprouts I trim the ends then shave thin. The thin cut helps quick browning and sweet flavor. Aim for an even slice so the sheet pan cooks them at the same pace.
French lentils I cook them till tender yet firm then dry them on a towel. Dry lentils crisp in the oven which gives a fun crunch in the mix. Pre cooked vacuum packed lentils also work.
Yellow potatoes I dice them small. The bite stays tender inside and crisp outside. They stand in for croutons and make each forkful feel hearty.
Pecans I chop them and toast them light. The nut adds warm flavor and a soft snap. Walnuts or almonds fit if that is what you have.
Parsley I chop a handful for a green finish. The herb wakes the bowl and adds a clean edge that plays well with the maple and Dijon.
Red wine vinegar I lean on it for a sharp lift. It brightens the roasted notes and keeps the dressing lively from the first bite to the last.
Dijon mustard I whisk it in to add body. It helps the oil and vinegar hold together and gives a mellow heat that does not push too hard.
Maple syrup I use a small spoon for balance. The sweetness keeps the vinegar in check and makes a round finish with the pecans.
Olive oil I use extra virgin for roasting and for the dressing. The oil coats the sprouts so they caramelize and it brings the dressing to a glossy shine.
Garlic I grate one small clove. It melts into the dressing and leaves a gentle savor that suits the greens.
Sea salt and black pepper I season at each step. A small pinch on the vegetables. A small pinch in the dressing. Taste and adjust at the end.
4) How to Make Warm Brussels Sprout Salad with Lentils
step one Heat the oven to four hundred twenty five degrees Fahrenheit. Line two sheet pans with parchment. Place racks near the center for even heat.
step two Toss shaved sprouts with oil salt and pepper. Spread on one pan. On the other pan toss diced potatoes with oil and a small pinch of salt. Pat cooked lentils dry and scatter over the potatoes.
step three Roast fifteen minutes. Stir both pans. Swap their positions. Roast ten to fifteen minutes more till sprouts turn golden potatoes turn tender and lentils turn crisp.
step four Whisk vinegar Dijon maple and grated garlic in a small bowl. Stream in oil and whisk till glossy. Season with salt and pepper.
step five Add roasted sprouts potatoes and lentils to a large bowl. Pour on the dressing. Toss while still warm. Fold in pecans and parsley. Taste and adjust. This plate reads as a weeknight salad and fits many menus.
5) Tips for Making Warm Brussels Sprout Salad with Lentils
Dry lentils on a towel so they crisp. Wet lentils steam. Dry lentils crunch. That crunch plays well with tender sprouts. The texture lands just right.
Cut sprouts in even shreds. Even size gives even browning. The sweet notes rise and the bitter notes fade. A sharp knife or a food processor both work.
Dress the salad while warm. Warm greens drink the dressing and hold the flavor tight. The result tastes clean and full. This note shows up often in brussels sprout recipes and it suits this bowl.
6) Making Warm Brussels Sprout Salad with Lentils Ahead of Time
I roast the vegetables a day before a party. I keep the dressing in a jar. At service I warm the sprouts and potatoes on a low oven. I crisp the lentils for five minutes and toss everything in a big bowl.
Hold some dressing back for the table. A fresh splash wakes the dish. Guests like to add a bit more to taste. This plan matches easy brussel sprout recipes and still feels relaxed.
The salad fits a buffet as a holiday side. The flavors sit well at room temp. The texture holds for the length of a meal. It reads like crispy roasted lentil salad and pairs with roasted squash or a simple soup.
7) Storing Leftover Warm Brussels Sprout Salad with Lentils
Place leftovers in an airtight box. Keep in the fridge up to three days. Rewarm in a low oven so the sprouts stay tender and the lentils keep their snap. A short spray of water on the sprouts helps them relax.
The flavors deepen on day two. The dressing settles and soaks in. I add a squeeze of lemon before serving to lift the edges. The bowl still reads clean and bright.
I like a fried egg on top for lunch. The runny yolk makes a quick sauce. This move fits with brussel sprout salad recipes at home and feels simple. It also keeps my plan for brussel sprout recipes moving through the week.
8) Try these salad recipes next
9) Warm Brussels Sprout Salad with Lentils
Warm Lentil Salad for brussel sprout recipes Fans
Ingredients
For the Salad
- one and one half pounds brussels sprouts trimmed and shaved
- one cup cooked French lentils drained and patted dry
- two cups small diced yellow potatoes
- one half cup chopped pecans
- one quarter cup chopped fresh parsley
- two tablespoons extra virgin olive oil
- fine sea salt
- fresh ground black pepper
For the Dressing
- two tablespoons red wine vinegar
- one tablespoon pure maple syrup
- one tablespoon Dijon mustard
- one small garlic clove grated
- three tablespoons extra virgin olive oil
- pinch fine sea salt
- few grinds black pepper
Instructions
Prep
- Heat oven to four hundred twenty five degrees Fahrenheit and place two racks near the center
- Line two sheet pans with parchment for easy cleanup
Roast the Vegetables and Lentils
- Toss the shaved brussels with one tablespoon olive oil a good pinch of salt and pepper then spread on one pan
- On the second pan toss the potatoes with the remaining olive oil and a pinch of salt
- Scatter the drained lentils on the pan with the potatoes then shake the pan so they sit in a single layer
- Roast fifteen minutes then rotate the pans and stir everything
- Roast ten to fifteen minutes more until the sprouts look golden the potatoes feel tender and the lentils turn crisp
Make the Dressing
- Whisk the vinegar maple Dijon and garlic in a small bowl
- Stream in the olive oil while whisking until the dressing looks glossy
- Season with a little salt and pepper to taste
Finish and Serve
- Add the roasted sprouts potatoes and lentils to a large bowl
- Pour on the dressing and toss while everything still feels warm
- Fold in the pecans and parsley
- Taste and add more salt or vinegar if you like a sharper bite
- Serve warm or at room temp
10) Nutrition
Serving size one fourth of the recipe. Calories about five hundred twenty. Carbohydrates sixty grams. Protein eighteen grams. Fat twenty four grams. Fiber fourteen grams. Sodium four hundred twenty milligrams. Figures vary with brands and batch size.
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