Roasted Brussels Sprouts and Corn Salad is a vibrant, flavor-packed dish that perfectly balances smoky, sweet, and savory notes. Roasting brings out the natural caramelized richness of Brussels sprouts, while sweet corn adds bursts of juicy freshness in every bite.This salad is ideal for fall gatherings, summer barbecues, or simple weeknight dinners.
Brussels Sprouts and Corn Salad:
The combination of crispy roasted edges and tender kernels creates a delightful contrast in texture that makes this dish both satisfying and wholesome.Whether served warm, at room temperature, or lightly chilled, this salad is versatile, nutritious, and incredibly easy to prepare.
History:
Brussels sprouts have been cultivated in Europe since the 16th century, particularly in Belgium. Corn, on the other hand, has deep roots in Native American agriculture and has been a staple crop in the Americas for thousands of years. Combining roasted European vegetables with sweet American corn reflects a beautiful fusion of culinary traditions, creating a modern farm-to-table style dish loved today.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Roasted Brussels Sprouts and Corn Salad
Ingredients
- 3 cups Brussels sprouts, trimmed and halved
- 1 1/2 cups fresh or frozen corn kernels
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper.
- Spread evenly on a baking sheet and roast for 20–25 minutes until golden and slightly crispy.
- If using frozen corn, thaw and pat dry; if fresh, lightly sauté in a skillet for 3–4 minutes.
- In a large bowl, combine roasted Brussels sprouts, corn, red bell pepper, and red onion.
- Whisk together remaining olive oil, balsamic vinegar (or lemon juice), honey, salt, and pepper.
- Pour dressing over salad and toss gently.
- Garnish with feta and fresh herbs before serving.
Notes
- Roast sprouts cut-side down for better caramelization.
- Avoid overcrowding the baking sheet.
- Use fresh corn in summer for peak sweetness.
- Add dressing while vegetables are slightly warm for better absorption.
- Adjust sweetness based on preference.
- Can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 2 days.
- Feta adds creaminess but is optional.
Tips for Brussels Sprouts and Corn Salad:
- Add toasted pecans or almonds for crunch.
- Include cherry tomatoes for extra color.
- Add avocado just before serving for creaminess.
- Try lime juice instead of balsamic for a fresher twist.
- Sprinkle chili flakes for subtle heat.
- Toss in cooked quinoa for a heartier meal.
- Use smoked paprika for extra depth.
- Finish with a drizzle of honey for balanced flavour.
FAQs for Brussels Sprouts and Corn Salad:
Q: Can I use frozen Brussels sprouts?
Fresh is best for roasting, but thawed and well-dried frozen sprouts can work.
Q: Can this salad be made ahead?
Yes, prepare and refrigerate. Add herbs and cheese before serving.
Q: Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
Q: How can I make it vegan?
Skip feta or use a plant-based alternative.
Q: What pairs well with this dish?
It pairs beautifully with grilled chicken, steak, roasted turkey, or baked salmon.
Conclusion:
Roasted Brussels Sprouts and Corn Salad is a beautiful blend of smoky roasted vegetables and sweet corn freshness. Easy to prepare and full of vibrant flavor, it works as both a comforting side dish and a light, nourishing main. With its colorful presentation and wholesome ingredients, this salad is sure to become a favorite at your table.