Warm Brussels Sprout Salad

Warm Brussels Slaw

Some nights I don’t feel like chopping and this Brussels sprout salad is a perfect answer for me.  Throw everything in the food processor and you’re done.  The oven does the hard work.

Serves 2


  • 20 brussels sprouts
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 1 tbsp avocado oil
  • 1/4 cup cilantro
  • 2 green onions
  • 1 jalapeno
  • 2 tbsp hot sauce
  • 2 tbsp lemon juice


  1. Preheat the oven to 350 degrees.
  2. Using a food processor, with the medium shredder disk attached, shred the brussels sprouts.
  3. Place the shredded brussels sprouts on a baking sheet lined with parchment paper and add the salt, pepper, and chili powder.
  4. Using you hands, fluff the brussels sprouts so the spices are mixed well and drizzle the avocado oil on top.
  5. Bake in the oven for 20 minutes or until the brussels sprouts begin to brown.
  6. Place the cilantro, green onions, jalapeno, hot sauce and lemon juice into the food processor fitted with the chopper blade.  Process until smooth.
  7. When the brussels sprouts are done cooking, transfer to a serving bowl and coat with the dressing.
  8. Garnish with additional cilantro, green onions, and jalapeno.


Roasted Brussels Sprouts
Roasted Brussels Sprouts

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