Chef Folse's Roasted Brussels Sprout Salad

Prep Time: 1 Hour

Yields: 4 Servings


Don't dare turn your nose up at Brussels sprouts! They are wonderful poached in a salad, stir-fried or served as a casserole side dish.


1 pound Brussels sprouts, ends trimmed and halved lengthwise

¼ cup applewood-smoked bacon, chopped and cooked

4 cloves garlic, peeled and thinly sliced

¼ cup olive oil

salt and black pepper to taste

granulated garlic to taste

zest of 1 lemon, grated and divided

2 tbsps butter, cut into pats

juice of ½ lemon

¼ cup grated Parmesan cheese


Preheat oven to 425°F. Place Brussels sprouts on a large sheet pan with 1-inch lip. Add sliced garlic and drizzle with olive oil. Season to taste using salt, pepper and granulated garlic. Sprinkle with half of lemon zest then toss gently to coat well. Top mixture with butter pats then bake 20 minutes. Remove from oven and shake pan gently to prevent sticking. Reduce oven temperature to 400°F then bake an additional 15–20 minutes or until sprouts are tender and caramelized. Remove from oven and allow to cool completely. In a large bowl, combine cooled sprouts with remaining lemon zest, lemon juice and Parmesan cheese. Adjust seasonings to taste with salt, pepper and granulated garlic. Transfer to a serving dish, sprinkle with cooked bacon and serve at room temperature.