Roasted Brussels Sprouts Salad with Deviled Quail Eggs

A plate of Brussels sprouts salad topped with quail deviled eggs.

5 from 3 votes

Roasted Brussels Sprouts Salad with Deviled Quail Eggs

This earthy, roasted Brussels sprouts salad includes diced green apple, frisée, shaved almonds, shaved parmesan, a dreamy sesame vinaigrette and simple, deviled quail eggs so precious, your dinner guests will swoon at the sight of them!

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: International

Servings: salads

Calories: 200kcal

Author: Genevieve Morrison

Ingredients

For the Salad:

1 pound Brussels sprouts
2 tbsp. olive oil
6 oz. frisée
1 Granny Smith apple
½ lemon - juiced
¼ cup fresh parmesan - shaved
1 tbsp. shaved almonds
salt & pepper - to taste
deviled quail eggs

For the Dressing

5 tbsp. sesame oil
2 tsp. apple cider vinegar
1 tsp. spicy mustard
1 tsp. Bragg’s Liquid Aminos - or soy sauce
1 tsp. honey

US Customary - Metric

Instructions

Pre-heat your oven to 400 F. (204 C.) Start by slicing the ends off of each Brussels sprout with a paring knife. Remove a few of the outer leaves of each sprout, setting the leaves aside (don’t discard them). Cut each sprout in half.
In a large mixing bowl, toss just the sprouts with a tbsp. of olive oil and a nice sprinkle of salt and pepper and line a baking sheet with tin foil. Place each sprout face down.
Place the leaves in the large mixing bowl and toss them with another tbsp. of olive oil, salt and pepper. Sprinkle the leaves on top of the sprouts in the pan, doing your best to put them between the sprouts as much as you’re able. Place sprouts in the oven for 30 minutes.
Remove pan from the oven and separate the leaves from the sprouts into a bowl and cover with cellophane or place them in a container with a lid. Don’t refrigerate the leaves. Place the sprouts in a container or bowl and refrigerate until cool (about 1-2 hours).
Once your sprouts are cold, squeeze a half a lemon into a bowl or on a plate. Slice your green apple into small sticks and quickly swish them around in the lemon juice to prevent them from browning.
Mix sesame & apple cider vinegar dressing. In a small bowl, combine 5 tbsp. sesame oil, 2 tsp. apple cider vinegar, 1 tsp. spicy mustard, 1 tsp. of Bragg’s Liquid Aminos (or soy sauce) and 1 tsp. honey. Give it a nice stir.
In your large mixing bowl, toss cold sprouts, chopped apple, frisée and shaved almonds with the dressing. Shave fresh parmesan with an apple peeler and set aside.
Just before you serve your salads, bake the Brussels sprouts leaves at 400 for 5 minutes to make them extra crispy again if they’ve lost a bit of their crisp in their container.
Assemble your salads, topping them with shaved parmesan, crispy Brussels leaves, and if you’re garnishing with deviled quail eggs, carefully pop them right on top too!

Notes

For this recipe, you’ll require:

foil-lined baking sheet
large mixing bowl
small mixing bowl
mixing spoon
cutting board
sharp knife and apple peeler

When it comes to the deviled quail eggs, you’ll likely want to make them ahead and fill them just before you serve your salads, so a good time to get them boiling would be while you’re roasting your sprouts or while they’re cooling. And as noted in the full recipe, you can also make them a whole day ahead of time, and fill them just as you’re about to serve them.

Nutrition