America's Test Kitchen Brussels Sprout Salad Recipe: Crispy Roasted Sprouts and Tangy Vinaigrette Balance

This America's Test Kitchen Brussels sprout salad recipe transforms bitter sprouts into crispy, caramelized bites with a tangy vinaigrette that elevates every component. The secret lies in high-heat roasting—cutting the sprouts in half and tossing them with olive oil, salt, and pepper ensures maximum crispiness without burning.

I’ve perfected this method over years of testing, and the results are worth every minute of prep time.

The salad’s magic comes from balancing textures and flavors: crispy roasted sprouts meet tender apples, crunchy walnuts, and a bright, mustard-based vinaigrette that cuts through the richness. America’s Test Kitchen’s approach emphasizes precision—no guesswork, just foolproof techniques that deliver restaurant-quality results at home.

The vinaigrette’s ratio of oil to vinegar is critical, and I’ll share the exact measurements to get it right every time.

What you’ll end up with is a salad that’s visually stunning and packed with flavor—golden, crispy sprouts with glossy, tangy dressing clinging to every bite. The walnuts add a satisfying crunch, while the apples introduce a subtle sweetness that rounds out the dish.

This isn’t just a side; it’s a showstopper that pairs perfectly with grilled meats or stands alone as a hearty main.

Ready in just 30 minutes, this recipe is ideal for weeknight dinners or holiday gatherings. The roasted sprouts stay crispy even when chilled, making it perfect for meal prep. Once you try this version, you’ll never serve Brussels sprouts raw again—trust me, the transformation is game-changing.

Ingredients for america's test kitchen brussel sprout salad

Crispy roasted sprouts and tangy vinaigrette transform ordinary ingredients into an extraordinary salad.

The Brussels sprouts are non-negotiable—Husker Corporation or Trader Joe's brands have the most consistent size. Look for bright green, firm sprouts with tight leaves—none of that wilted, yellowing stuff. I always trim the ends and halve them lengthwise for even cooking. Costco sells them in bulk, which is perfect for meal prep. If you can't find Honeycrisp, Gala or Fuji apples work just as well—they hold up better to slicing. For the walnuts, Dry Calhoun or Marcona brands have the best texture, but any good-quality walnuts will do. Toast them in a dry pan until fragrant, then chop roughly—no need to be precise here.

No Dijon mustard? Yellow mustard plus 1/2 tsp honey mimics the depth. Apple cider vinegar can be swapped for white wine vinegar or lemon juice, but the flavor will be slightly different. The shallots add complexity—if you only have regular onions, use half the amount and pulse them finely in a food processor. Fresh thyme is ideal, but dried thyme at 1/4 the amount works in a pinch. For the vinaigrette, whisk everything together and let it sit for 10 minutes—the flavors meld beautifully. Pro tip: If you're prepping ahead, store the dressing separately until ready to toss.

Roasted sprouts stay crispy for 3 days in the fridge if stored in an airtight container. The apples and walnuts can be prepped a day ahead, but toss with dressing just before serving to keep them fresh. This salad reheats beautifully—just 2 minutes at 350°F to restore crispiness. For a crowd, double the recipe—it's perfect for holiday tables. The dressing keeps for 1 week in the fridge, so make extra for other salads or sandwiches.

Step-by-step instructions for crispy roasted Brussels sprout salad

Perfectly crispy Brussels sprouts meet a bright, tangy vinaigrette in this balanced salad.

Preheat your oven to 425°F and line two large baking sheets with parchment paper. Arrange the 1.5 lb Brussels sprouts (trimmed and halved) cut-side down on the sheets, leaving 1 inch between each half. This spacing prevents steaming and ensures even browning.

Drizzle the sprouts with 2 tablespoons of the 0.5 cup extra-virgin olive oil, then sprinkle evenly with 1 tsp Diamond Crystal kosher salt and ½ tsp freshly ground black pepper. Toss gently with your hands to distribute the oil and seasoning. Roast for 20-25 minutes, flipping halfway through, until the edges are deep golden brown and crispy. The sprouts should smell nutty and caramelized when done—this is your cue they're ready.

Real talk: If your oven runs hot, start checking at 18 minutes. Overcooking turns them bitter, and we're going for crispy, not burnt. Let them cool slightly before assembling the salad—the residual heat will help crisp them further as they rest.

While the sprouts roast, place the 1.5 oz walnuts in a dry skillet over medium heat. Toast for 3-4 minutes, stirring constantly, until they're fragrant and light golden brown. Remove from heat immediately—they'll continue to cook from residual heat.

Transfer the walnuts to a cutting board and roughly chop them with a knife. The toasted walnuts add a satisfying crunch and rich, earthy flavor that balances the salad. Don't skip toasting—raw walnuts taste bland by comparison. Let them cool completely before adding to the salad to prevent sogginess.

In a small bowl, whisk together 2 tbsp yellow mustard, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tbsp minced shallots until fully combined. Slowly drizzle in the remaining 3 tablespoons extra-virgin olive oil while whisking continuously. The vinaigrette should emulsify into a smooth, glossy dressing.

Taste and adjust seasoning with more kosher salt or maple syrup as needed. This dressing is the backbone of the salad—bright, slightly sweet, and tangy enough to cut through the richness of the roasted sprouts. If it separates, whisk vigorously or add 1 tsp water to help stabilize the emulsion.

In a large bowl, combine the cooled roasted Brussels sprouts, chopped toasted walnuts, and 2 medium Honeycrisp apples (cored and thinly sliced). Drizzle the vinaigrette over the top and toss gently to coat everything evenly. The apples add a crisp, sweet contrast to the earthy sprouts and nutty walnuts.

Let the salad sit for 5 minutes before serving. This brief rest allows the flavors to meld and the dressing to penetrate the warm sprouts. Divide among plates and garnish with 0.25 cup chopped fresh thyme leaves for a pop of aromatic freshness. The thyme brightens the dish without overpowering the other flavors.

Serve the salad immediately while the Brussels sprouts are still crispy. The contrast of textures—crispy sprouts, crunchy walnuts, and tender apple slices—makes every bite exciting. If you're serving ahead, assemble without the dressing and keep the components separate until ready to eat.

This salad delivers on the promise of crispy roasted Brussels sprouts with a balanced, tangy vinaigrette that enhances rather than overpowers. The key is in the roasting technique—high heat and proper spacing ensure those perfect crispy edges we're all chasing. Enjoy it as a side or a light main with grilled protein for a complete meal.

Best sauces and condiments for america's test kitchen brussel sprout salad

Classic Mustard Vinaigrette

The tangy vinaigrette in this recipe is the star—it balances the crispy sprouts perfectly. The 2 tbsp yellow mustard and 2 tbsp apple cider vinegar create a bright, slightly sweet foundation, while 1 tbsp maple syrup adds depth.

I always use Dijon mustard for that extra tang, but yellow mustard plus ½ tsp honey works in a pinch. Whisk in 3 tbsp extra-virgin olive oil slowly to emulsify—this prevents separation and gives the dressing a silky texture. 🍯

Creamy Blue Cheese Twist

For a richer, creamier option, swap the mustard for ¼ cup crumbled blue cheese (like Gorgonzola or Stilton) and reduce the vinegar to 1 tbsp. Whisk in 1 tbsp heavy cream for a velvety dressing that pairs beautifully with the roasted sprouts.

This version is perfect for those who love bold, funky flavors. Store any leftovers in an airtight container for up to 5 days.

Honey-Sriracha Kick

Craving heat? Mix 1 tbsp sriracha into the vinaigrette along with the mustard and vinegar. Add ½ tsp grated ginger for extra zing. The sweetness of the maple syrup balances the spice, creating a dressing that’s both bold and balanced.

This works especially well if you’re serving the salad with grilled chicken or pork—it cuts through the richness beautifully. 🌶️

Lemon-Herb Dressing

For a fresher take, replace the apple cider vinegar with 3 tbsp fresh lemon juice and add 1 tbsp chopped fresh dill or parsley. Reduce the maple syrup to ½ tbsp and stir in 1 tsp honey instead.

This lighter dressing highlights the natural flavors of the roasted sprouts and apples, making it ideal for spring or summer meals. It also keeps well for 4 days in the fridge.

Balsamic Glaze Drizzle

Elevate the salad with a balsamic glaze drizzle—simmer 2 tbsp balsamic vinegar in a small saucepan until reduced by half, then cool. Drizzle lightly over the assembled salad just before serving. The deep, caramelized notes complement the crispy sprouts and add a sophisticated touch.

I like to use aged balsamic vinegar for the best flavor, but regular balsamic vinegar works in a pinch if reduced properly.

Frequently asked questions