Roasted Brussels Sprouts Salad with Spicy Gazpacho
- Medium pot
- Large bowl
- Blender
- Chef's knife
- Mixing bowls
INGREDIENTS
- 1 pound/450 grams Brussels sprouts, trimmed
- 1½ pounds/680 plum tomatoes, plus 6 ounces/170 grams cherry tomatoes
- 4 garlic cloves, peeled
- 1 small hot chili pepper, seeded if desired
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 small radish, thinly sliced
- ½ small red onion, thinly sliced
- ½ teaspoon black pepper
- ½ cup cilantro leaves
- ½ cup parsley leaves
- ¼ cup fresh za’atar leaves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Heat the oven to 350°F/180°C convection.
- Blanch the Brussels sprouts in boiling water until bright green and just tender, about 3 minutes. Halve large sprouts, then transfer to ice water, drain, and dry.
- Toss Brussels sprouts with olive oil, salt, and pepper and spread on a parchment-lined baking sheet. Quarter tomatoes and arrange with garlic and chili on a second sheet; drizzle with olive oil and season.
- Roast both trays until sprouts are browned and tomatoes are collapsed and caramelized, 25–30 minutes, rotating trays once. Blend roasted tomatoes until smooth and strain; chill.
- Toss cilantro, parsley, za’atar, lemon juice, olive oil, salt, and pepper with the cooled sprouts, radish, and red onion.
- Spoon tomato gazpacho onto plates, top with the salad, and finish with a drizzle of olive oil and a pinch of salt. Serve cool or at room temperature.
FAQ
Can this roasted Brussels sprouts salad be made ahead of time?
To make ahead, roast the Brussels sprouts and tomatoes, then cool them completely before storing separately from the fresh herb and citrus salad. The gazpacho base can also be made in advance and kept chilled in the refrigerator. When ready to serve, combine the cooled roasted vegetables with the herb salad and place over the gazpacho. Preparing the salad ahead saves time while maintaining freshness, but it is recommended to add the radish and red onion slices just before serving to retain their crisp texture.
What type of tomatoes work best for roasted Brussels sprouts salad?
Firm, meaty tomatoes are ideal because they hold their shape during roasting and provide concentrated flavor. Roma or plum tomatoes are excellent choices, as they have less water content and caramelize beautifully. Cherry tomatoes add a natural sweetness and balance the slightly bitter taste of the sprouts. Avoid overly watery varieties, which can make the salad soggy. The combination of different tomato types enhances texture and visual appeal. Roasting the tomatoes slowly allows natural sugars to develop, creating a rich, deep flavor that complements the roasted Brussels sprouts and the fresh, zesty herb salad.
Is it necessary to blanch the Brussels sprouts before roasting?
Blanching the Brussels sprouts before roasting is highly recommended for roasted Brussels sprouts salad. Briefly boiling them until bright green and just tender helps preserve color, texture, and nutrients. It also reduces overall roasting time and ensures the sprouts cook evenly without burning. Halving large sprouts allows the heat to penetrate evenly and creates more caramelized edges.
After blanching, plunging them into ice water stops the cooking process and sets the color. While it is possible to roast raw sprouts directly, blanching provides a more consistent, tender interior while maintaining the desired crisp-tender texture that defines a well-executed roasted Brussels sprouts salad.
How should leftover roasted Brussels sprouts salad be stored?
Leftover roasted Brussels sprouts salad should be stored in airtight containers in the refrigerator for up to three days. Keep the roasted vegetables separate from the fresh herb salad and the gazpacho base if possible to maintain texture and prevent wilting. The radish and red onion slices can be stored separately and added just before serving. When ready to eat, gently toss the components together and serve chilled or at room temperature.
Can I use frozen Brussels sprouts for roasted Brussels sprouts salad?
Yes, frozen Brussels sprouts can be used for roasted Brussels sprouts salad, but there are a few adjustments needed. First, thaw the sprouts completely and pat them dry with a kitchen towel to remove excess moisture, as water can prevent caramelization and create sogginess during roasting. Trim and halve larger sprouts as you would with fresh ones to ensure even cooking. Roasting time may be slightly shorter since the sprouts are already partially cooked during freezing.
What is the best way to achieve a crisp exterior on the Brussels sprouts?
To achieve a crisp exterior on Brussels sprouts for roasted Brussels sprouts salad, start by blanching briefly in boiling water and immediately shocking them in ice water. Pat them completely dry before roasting to prevent steaming. Toss them with olive oil, salt, and pepper, ensuring each piece is evenly coated. Arrange them in a single layer on a parchment-lined baking sheet with space between the sprouts to allow air circulation, which encourages browning. Roast at a high enough temperature—350°F/180°C convection or slightly higher if desired.
What herbs work best in roasted Brussels sprouts salad if I don’t have za’atar?
You can substitute with a combination of thyme, oregano, and sumac, which replicates the aromatic, slightly tangy flavor. Parsley and cilantro remain essential for freshness, while a light drizzle of lemon juice enhances brightness. Fresh thyme or marjoram leaves can also complement the roasted vegetables’ caramelization. Dried herbs can be used sparingly, but fresh herbs provide better texture and color.
