This is the Thanksgiving side that’s sure to impress! Charred and roasted brussels sprouts get scattered over a creamy, tangy, nutty pecan cream (dairy-free) and topped with pomegranate seeds, toasty pecans, herbs, and plenty of lemon juice. Prep the brussels and make the pecan cream in advance for a quick, festive side!
Ingredient Highlight
Brussels sprouts! are super high in folic acid, vitamin C + K, and beta-carotene. They also contain glucosinolates, which are cancer-fighting phytochemicals. These miniature cabbages are nutrient-dense powerhouses.
Servings 6
Prep Time 20 minutes 
Cook Time 20 minutes Ingredients
- 2 lb brussels sprouts, trimmed, halved
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- ½ cup pomegranate seeds
- ½ cup toasted pecans, chopped
- ½ cup loosely packed fresh parsley, chopped
- 1 lemon, cut into wedges
For the pecan cream:
- 2 cups toasted pecans
- ¾ cup water
- ¼ cup lemon juice
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- ¾ tsp kosher salt
- Note: ~ to save time and oven space, roast your sprouts a day or two ahead. Simply warm them up in the microwave or oven before assembling your dish! Don’t worry, I tested it this way and it was equally as delicious.
Instructions
- Preheat oven to 450F (or 425F convection). Line two baking sheets with parchment paper. Divide brussels sprouts between the baking sheets and toss each with 1 tablespoon oil and ½ teaspoon salt. Spread out to evenly space them and make sure each sprout cut-side-down. Bake for about 20 minutes, or until nicely charred on the bottom. Let cool until just warm or at room temperature.
- In a high-speed blender (not food processor), add the pecans, water, lemon, olive oil, mustard, and salt and blend until totally smooth.
- On a large serving platter, spread all 2 cups of cream into an even, swirly layer. Scatter the warm brussels over top. Top with pomegranate seeds, pecans, herbs, and squeeze lemon generously all over.
Items you can prep ahead (optional)
- Trim/halve 2 lbs brussels sprouts
- Option to roast the sprouts ahead as well (if oven space is an issue). Make sure they at least come to room temperature before serving! You could pop them in the oven for a few minutes to warm them up right before scattering onto the platter.
- Toast 2 ½ cups pecans
- Make pecan cream
- Prep pomegranate seeds
Substitutions:
- Nut allergy? Try this with toasted pumpkin seeds (it may be a bit more gritty).
- Can’t find pomegranate seeds? Sub with cranberries (soak them in warm or hot water before adding on top).
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Leftover brussels salad: in the fridge for up to 4 days.
- Leftover pecan cream: in the fridge for up to 5 days or freeze for up to 2 months
Leftovers + Repurposing:
- This salad is best enjoyed at room temperature. If the salad is already made, let it sit out for 10 minutes or give it a quick hit in the microwave.
- If sprouts are separate (or prepped ahead), pop them in the microwave for 10 seconds or so (or better yet. pop them in a warm oven to warm them up). You can follow the recipe or serve them topped with the pecan cream and toppings
- Thin out leftover pecan cream with water (add some extra salt and lemon) and use as a dressing or sauce for bowls or salads. You could toss leftover brussels in the thinned out sauce or any leftover roasted veggies. Top with toasted pecans, pom seeds, herbs, and lemon!
Servings 6 Prep Time 20 minutes Cook Time 20 minutes Ingredients
- 2 lb brussels sprouts, trimmed, halved
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- ½ cup pomegranate seeds
- ½ cup toasted pecans, chopped
- ½ cup loosely packed fresh parsley, chopped
- 1 lemon, cut into wedges
For the pecan cream:
- 2 cups toasted pecans
- ¾ cup water
- ¼ cup lemon juice
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- ¾ tsp kosher salt
- Note: ~ to save time and oven space, roast your sprouts a day or two ahead. Simply warm them up in the microwave or oven before assembling your dish! Don’t worry, I tested it this way and it was equally as delicious.
Instructions
- Preheat oven to 450F (or 425F convection). Line two baking sheets with parchment paper. Divide brussels sprouts between the baking sheets and toss each with 1 tablespoon oil and ½ teaspoon salt. Spread out to evenly space them and make sure each sprout cut-side-down. Bake for about 20 minutes, or until nicely charred on the bottom. Let cool until just warm or at room temperature.
- In a high-speed blender (not food processor), add the pecans, water, lemon, olive oil, mustard, and salt and blend until totally smooth.
- On a large serving platter, spread all 2 cups of cream into an even, swirly layer. Scatter the warm brussels over top. Top with pomegranate seeds, pecans, herbs, and squeeze lemon generously all over.
Items you can prep ahead (optional)
- Trim/halve 2 lbs brussels sprouts
- Option to roast the sprouts ahead as well (if oven space is an issue). Make sure they at least come to room temperature before serving! You could pop them in the oven for a few minutes to warm them up right before scattering onto the platter.
- Toast 2 ½ cups pecans
- Make pecan cream
- Prep pomegranate seeds
Substitutions:
- Nut allergy? Try this with toasted pumpkin seeds (it may be a bit more gritty).
- Can’t find pomegranate seeds? Sub with cranberries (soak them in warm or hot water before adding on top).
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Leftover brussels salad: in the fridge for up to 4 days.
- Leftover pecan cream: in the fridge for up to 5 days or freeze for up to 2 months
Leftovers + Repurposing:
- This salad is best enjoyed at room temperature. If the salad is already made, let it sit out for 10 minutes or give it a quick hit in the microwave.
- If sprouts are separate (or prepped ahead), pop them in the microwave for 10 seconds or so (or better yet. pop them in a warm oven to warm them up). You can follow the recipe or serve them topped with the pecan cream and toppings
- Thin out leftover pecan cream with water (add some extra salt and lemon) and use as a dressing or sauce for bowls or salads. You could toss leftover brussels in the thinned out sauce or any leftover roasted veggies. Top with toasted pecans, pom seeds, herbs, and lemon!
