Roasted Brussels Sprouts Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ lbs Brussels Sprouts
  • 2 tablespoons olive oil, plus 2 more tablespoons for the dressing
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 8 slices turkey bacon, cooked
  • 4 eggs
  • Feta crumbles or Parmesan shavings for topping
  • Pomegranate seeds or dried cranberries for topping
  • Salt and pepper for seasoning
  1. Preheat the oven to 400 degrees
  2. Start by cleaning the Brussels sprouts, and peeling off the outer couple of leaves if they look wilted
  3. Cut each one in half, and put them in a large bowl
  4. On top of the sprouts, drizzle 2 T. of EVOO and sprinkle on a liberal amount of salt and pepper
  5. Toss to coat each one
  6. Place the seasoned Brussels sprouts cut side down on a rimmed cookie sheet
  7. Bake them for 25-35 minutes, depending on the size of your sprouts
  8. Remove the sprouts from the sheet and put them back in the large bowl
  9. In a small bowl, whisk together the remaining olive oil and vinegars
  10. Pour the dressing on top of the cooked Brussels Sprouts, and gently toss to combine the dressing and the sprouts. Divide the sprouts among 4 bowls
  11. Poach or fry an over-easy egg for each serving - you want the yolk to still be runny.
  12. Place an egg atop the sprouts in each bowl, then top with turkey bacon, cheese, cranberries or pomegranates, and additional sprinkle of salt and pepper if desired
Recipe by Columbus Culinary Connection at