Roasted Brussel Sprout Salad with Caper-Mint Vinaigrette and Creamy Almonds

Few cruciferous vegetables speak to the sunshine-induced bounty of summer more than beautiful, bulbous brussel sprouts fresh off the stalk. This roasted brussel sprout salad in particular showcases these magnificent little cabbages by oven roasting them until sweet and crispy, and then pairing them with a zippy caper-mint vinaigrette, quick blended almond cream, and dried apricots.

Here, you’ll discover some helpful tips like

how to roast brussel sprouts well

why I think that buying or growing brussels on a stalk is the way to go

the secret procuring a creamy and quick shaved almond “curd” – for lack of a better word.

Let’s delve into the the world of Brussel Sprouts with this delectable roasted brussel sprout salad!

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Let’s Talk Brussel Sprouts

The Stalk Rocks!

Have you ever considered buying or growing a stalk of fresh brussel sprouts, rather than purchasing the individually picked ones? The stalks themselves, once removed of their immense elephant-ear like leaves, are rather spear-like in appearance, like something vegans might use as lances in a medieval jousting competition.

The little bulbous cabbages known as brussel sprouts grow out of the nooks where the leaves meet the main stem. Picked directly off the stalk, the brussel sprouts are going to be fresher, and therefore retain more flavor and taste much, much better when cooked.

If you have the fortune of finding a brussel sprout stalk in a store or market, snatch it up and use it to make this roasted brussel sprout salad! Also, if you have the opportunity to grow a stalk of brussel sprouts outside somewhere, I encourage you to do so, as nothing from the store can quite compares in taste like a vegetable that’s home-grown. Both of these methods of obtaining a stalk of b. sprouts are entirely worth the effort if you love this vegetable and want to experience it more fully.

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How and Why To Roast Brussel Sprouts

Personally, my favorite way to prepare brussel sprouts is to quarter them, toss them in olive oil, a little salt, and pepper, and then oven roast them at a relatively high temperature. Roasting any vegetable tends to caramelize its natural sugars and so bring about a sweetness that would otherwise have been dormant, and brussel sprouts are no exception to this. They become crispy, toasty and mildly sweet – the perfect centerpiece around which to base a salad, such as this roasted brussel sprout salad.

Additionally, because brussel sprouts tend to naturally shed their outer leaves when you chop them up, and if you include these lost leaves when you roast them, the stray leaves become crunchy brussel sprout chips that give the dish another textural element and flavor, without any effort whatsoever on your part.

So, now that you’re convinced that roasting b. sprouts is the way to go, here’s a simple three-part description of how I like to roast them to obtain the perfect roast brussel sprout.

1. First, quarter the b. sprouts. By doing this, they’ll cook faster, and you’ll have more crunchy, crispy bits, too.
2. Toss the quartered sprouts and the shed leaves in olive oil, and sprinkle a bit of salt and pepper on there too, and then lay them out flat on a silicon baking mat-lined or parchment paper-lined baking sheet.
3. Roast on a hot oven temp like 400°F for about 20 minutes, and you’ll have an exquisite result.

Following these 3 simple steps will ensure that you have the best roasted brussel sprouts for this roasted brussel sprout salad.

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Shaved Almonds, and How To Make A Creamy Element in 5 Minutes

Okay, okay – I know that creamy almond curd does not sound appetizing, but I wasn’t exactly sure what to call this. The closest comparison that I could come up with is cottage cheese, but even that is a bit of a stretch.

Regardless what it can be likened to, this shaved almond cream is the perfect counterbalance to the tangy, zippy lemon-caper-mint vinaigrette. The unctuous, full-bodied nature of the almond gives this roasted brussel sprout salad some relief from the acid and brings more harmony to the dish overall.

To make this, it’s not really hard. The important thing is you need shaved almonds, rather than whole or slivered. Shaved almonds blend much better than whole, and you don’t have to worry about any shards of sharp almonds that went un-blended, especially if your blender is more of an ol’ reliable used car from the 70’s like mine, rather than Vitamix lambo. Also, with shaved almonds, you don’t have to soak them in water beforehand to soften them up, so it saves time, too.

Simply throw the shaved almonds in a blender, along with the other ingredients listed in the recipe, and blend. You may have to add more almonds or water or lemon juice, depending on how well this blends in your blender, and what kind of texture appeals to you most. At the end of the day, you’re the one calling the shots in your kitchen, not me. So ultimately, decide for yourself what texture is best here.

Essentially, I’d advise that you want a creamy, clumpy but mostly smooth almond paste that you can dollop on top of the salad. It should be a bit like cottage cheese in appearance, but not quite so watery or loose.

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Roasted Brussel Sprout Salad, A Must Try

I would highly recommend to anyone who loves brussel sprouts or cabbages or roasted vegetables to make this salad. It’s relatively easy, and full of different textures and tastes.

With the exception of having to fire up the oven on a warm day, it’s a great summer salad to enjoy all the roasted deliciousness that brussel sprouts have to offer.

Get out your stalks, and get to roastin’ your sprouts.

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I hope that you enjoyed this roasted brussel sprout salad recipe. If you did, please consider leaving a recipe rating and comment down below.

Also, if you’re a brussel sprout fanatic, you might want to check out this Vegan Cashew Alfredo with Roasted Brussel Sprouts!

May you have good food in good company,

That Vegan Nephew

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