Roasted Brussels Sprouts and Corn Salad
This Roasted Brussels Sprouts and Corn Salad is colorful and hearty.Roasting enhances the sprouts’ natural sweetness.Corn adds bright, juicy flavor.A simple vinaigrette ties everything together.Perfect as a side dish or light main.Nutritious, satisfying, and easy to prepare.
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.