This post may contain affiliate links. Please read our privacy policy.
I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then, while still warm, tossed with an assertive dressing that makes your mouth jump up and down with joy.
Like most food writers (and like ALL food writers who talk about feeding families with kids), much time is spent on the malalignment of Brussels sprouts and defending their good name, sir. I have put in my share of recipes and arguments about why they are so fantastic. And now I’ve mixed Brussels sprouts with anchovies. Because I’m crazy that way. Hey, guys, if you’re going to cliche-hate on something I make, I’ll give you more than one reason.
Anyway, back to this completely delicious and highly flavorful side dish. This warm Brussels sprouts salad is a great addition to a holiday spread, or you can make the dressing ahead and throw it together for a weeknight dinner with anything from Instant Pot Chicken Cacciatore to Grilled Swordfish.
Table of Contents
Warm Brussels Sprouts Salad with Anchovy Vinaigrette: Roasted and tossed with an assertive dressing, this side dish is completely delicious and highly flavorful.
Tweet This
Ingredients
- Brussels sprouts – A little bit of trimming is required with Brussels sprouts, removing any yellowed outer leaves and slicing off the base. Take off anything that is wilted or discolored. Then just cut them in half, and they are good to go!
- Salt – Don’t oversalt the Brussels sprouts because the anchovies add a lot of saltiness to the dressing. You can always add a pinch of salt to the final tossed salad if you want.
- Extra-virgin olive oil – Part of the oil is tossed with the Brussels sprouts before cooking, and the rest is used as the base of the vinaigrette.
- Lemon juice – Replaces vinegar in this vinaigrette for a fresher citrusy kick.
- Anchovies – This is a controversial ingredient, but power through. If you really want to, you can omit these, but the flavor is so amazing I don’t know why you would.
- Garlic – Adds important flavor and really takes the Brussels sprouts up a notch.
- Dijon mustard – The spiciness of the mustard is perfect here.
- Scallions – Use both the white and green parts of the scallions.
- Parsley leaves – Adding parsley to a vinaigrette is a great way to add freshness and color at the same time.
- Black pepper – Use freshly ground black pepper — it makes a world of difference.
How to Make Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Season the Brussels sprouts: Preheat the oven to 400 degrees. Season the Brussels sprouts with salt and toss with oil, then spread out on a baking sheet in a single layer.
- Roast: Roast for 20 to 25 minutes until the Brussels sprouts are fairly tender and beginning to brown. Set aside to cool for about 10 minutes.
- Make the dressing: While the Brussels sprouts are cooling, make the vinaigrette.
- Dress the salad: Toss the warm Brussels sprouts with about half of the dressing. Taste and decide if it needs more. Transfer the Brussels sprouts to a serving dish and serve warm with the rest of the dressing on the side.
FAQs
Yes, you can eat Brussels sprouts in a salad. Brussels sprouts are completely edible raw. They are delicious shredded into a salad with apple and pecorino or in a creamy slaw. However, if you prefer the flavor of Brussels sprouts when they are cooked, you can still have them in a salad! Try this warm Brussels sprouts salad with anchovy vinaigrette or crispy Brussels sprouts salad with bacon.
Yes, oil and vinegar dressing is just another name for a vinaigrette. A vinaigrette is a sauce that contains oil and vinegar as its base but can also contain a plethora of other seasonings and ingredients. Mustard is one common ingredient in vinaigrette, which acts as an emulsifier.
This anchovy dressing contains olive oil, lemon juice, garlic, mustard, scallions, parsley, pepper, and, of course, anchovies. I like this version of an anchovy dressing because it is lighter and fresher than some other dressings. The most well-known anchovy dressing is probably Caesar-style dressing, which uses mayonnaise rather than oil and lemon juice as its base.
Make-Ahead Anchovy Vinaigrette
You can make the dressing ahead of time and then just simply roast the Brussels sprouts before the meal, toss them with the vinaigrette, and serve them warm or even room temperature. I’m not the biggest fan of reheating Brussels sprouts and would prefer to just serve them at room temperature if they cool down. But you can — don’t mind me.
What to Serve With Warm Brussels Sprouts Salad and Anchovy Vinaigrette
Orange Salmon with Leeks and Mushrooms
Braised Chicken, Mushrooms and Baby Artichokes
Eye of Round Roast
More Brussels Sprouts Recipes
- Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
- Pan-Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
- Brussels Sprouts Three Ways
- Creamy Brussels Sprouts Slaw
- Bacon-Wrapped Brussels Sprouts
Like this recipe? Pin it to your favorite board on Pinterest.
Pin This
Warm Brussels Sprouts Salad with Anchovy Vinaigrette
Equipment
Ingredients
- 2 pounds Brussels sprouts (trimmed and halved)
- Kosher salt
- 4 tablespoons extra virgin olive oil divided
- 1 tablespoon fresh lemon juice
- 3 anchovies (rinsed)
- 1 clove garlic
- 2 teaspoons grainy Dijon mustard
- 2 scallions (white and green parts, trimmed and cut into pieces)
- 2 tablespoons parsley leaves
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 F. Toss the Brussels sprouts with one tablespoon of the oil and spread them out on a rimmed baking sheet. Sprinkle with salt. Roast for 20 to 25 minutes until the Brussels sprouts are fairly tender and browned in spots. Let cool slightly on the baking sheet, for about 10 minutes.
- While the Brussels sprouts are cooking, make the dressing. In a food processor, place the remaining 3 tablespoons olive oil, lemon juice, anchovies, garlic, mustard, scallions, parsley, and pepper and process until pureed.
- Drizzle the Brussels sprouts with about half of the dressing and toss to coat. Add more dressing if you like. Transfer the Brussels sprouts to a serving dish and serve warm with the rest of the dressing on the side.
Notes
- You can make the dressing ahead of time and then just simply roast the Brussels sprouts before the meal, toss them with the vinaigrette, and serve them warm or even room temperature. I’m not the biggest fan of reheating Brussels sprouts and would prefer to just serve them at room temperature if they cool down. But you can – don’t mind me.
- Don’t oversalt the Brussels sprouts because the anchovies add salt to the dressing. You can always add a pinch of salt to the final tossed salad if you want.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I make the Anchovy Vinaigrette ahead of time or have left overs, how long will it keep? I’m going to attempt to make this along with your Roasted Pork Shoulder with Rosemary, Mustard and Garlic recipe. Great use of the anchovies…..
Thanks for the recipe ideas, need all the help I can get… :)
Jen
it should keep for at least 5 days!
Would one Tbs of anchovy paste be an adequate substitute?
yes!
Hello! I recently ate brussels sprouts at a restaurant for Valentines day and was looking for a copy-cat recipe. This is just as good if not better! I served it as a side with a poached egg on top and we both thought it was amazing. Thank you so much for bringing the restaurant to our table!
For the anchovies…is it 3 x 2 oz container?
any anchovies will work 0 regardless of the size of the container, but yes, a three inch anchovy is about average! So three of those.