Baked Brussels Sprouts Salad (High Protein!)
Packed with fiber and protein, this baked Brussels sprouts salad is crispy, warm, and filling. It's made easily by popping everything on a sheet tray and into the oven. And topped with a sweet and tangy high-protein yogurt mustard sauce, it's a vegetarian dinner you'll want to have over and over again!
Servings: 4
Calories: 417kcal
Ingredients
- 4 cups brussels sprouts
- 15 oz chickpeas canned, rinsed and dried
- ½ cup pecans whole
- 1.5 tablespoon olive oil
- 2 tablespoon maple syrup
- ⅛ teaspoon salt
Dressing
- ½ cup Greek yogurt plain, low-fat
- 1 teaspoon dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon olive oil
- 1 tablespoon skim milk
- 1 pinch salt and pepper
Instructions
- Preheat the oven to 400 degreed F.
- Cut the 4 cups brussels sprouts in half. Remove the 15 oz chickpeas from the can and rinse them in a strainer under cold water. Then, use a towel to pat them dry.
- In a large bowl, mix together 1 tablespoon maple syrup, 1 tablespoon olive oil, and ⅛ teaspoon salt. Then, add the brussels sprouts and chickpeas and mix so they're fully coated.
- Place brussels sprouts and chickpeas on a large baking sheet and bake for 25 mintues.
- While this bakes, toss the ½ cup pecans with 0.5 tablespoon olive oil and 1 tablespoon maple syrup so they're fully coated. Also, make the dressing by mixing together the ½ cup Greek yogurt, 1 teaspoon dijon mustard,1 tablespoon maple syrup,1 teaspoon olive oil,1 tablespoon skim milk, and 1 pinch salt and pepper in a large bowl.
- Remove the brussels sprouts and chickpeas from the oven after 25 minutes and add the pecans to the sheet pan. Then, bake an additional 5 minutes. You can also broil at the end for a few minutes to get everything more crispy if you like.
- Remove from the oven, top with dressing, and enjoy!
Video
Notes
Storage
Fridge: Store leftovers in an airtight container for up to 4 days. Store dressing separately.
Reheating: Reheat in the oven at 375°F for 5-10 minutes or air fryer for 3-5 minutes to restore crispiness. You can microwave, but it’ll be softer.
Read this! It may seem like a small thing, but patting your chickpeas really dry helps them roast up extra crispy in the oven. This makes a huge difference in texture. Damp chickpeas = steamed, mushy chickpeas. And no one wants that in a salad!
Can I use frozen Brussels sprouts? I don't recommend them because they release a ton of moisture, resulting in steamed Brussels sprouts instead of wonderfully caramelized ones.
Nutrition
Calories: 417kcal | Carbohydrates: 50g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 140mg | Potassium: 744mg | Fiber: 13g | Sugar: 18g | Vitamin A: 724IU | Vitamin C: 76mg | Calcium: 153mg | Iron: 5mg