A simple, warming, autumn salad, Roasted Green Bean & Brussels Sprout Salad is hearty, nourishing, and packed with flavor. The perfect side for Thanksgiving dinner or any night of the week!
There’s something about a pan or two of veggies roasting in the oven that is just so cozy. They go with just about any meal and are so easy to make. Plus they taste so darn delicious!
When it comes to roasting vegetables, you simply can’t go wrong.
Brussels sprouts are one of my favorite veggies to roast, especially during the autumn months. They get all golden and crispy and nutty and will convert even the most resistant Brussels sprout eater to a raving fan.
Green beans are another of my favorites, and a vegetable people don’t often think to roast. The heat of the oven caramelizes the sugars and make the beans extra sweet and rich.
Add a handful of thinly sliced shallots to the mix and things start to get really good.
When it comes to roasted veggie salads, I like to keep things simple, with just a drizzle of extra virgin olive oil and squeeze of fresh lemon juice. Sprinkle over a handful of toasty, crunchy pecans, and sweet, tangy cranberries and the result is something really special.
This warm salad would make the perfect addition to your Thanksgiving table, or to go alongside a roasted chicken (hello 5-Ingredient Lemon Herb Roast Chicken!)
It would also make a lovely meal on it’s own. Top with a crispy fried egg for a vegetarian option, or with a sprinkle of hemp hearts for a vegan option.
This salad can also be made ahead, making it just the thing for big family dinners or during the holidays. I hope you will make this one soon.
Now, let’s make some Roasted Green Bean & Brussels Sprout Salad!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Skip the pecans for a nut-free options, or substitute any nut or seed you like. Walnuts or pumpkin seeds would work well.
2 | If you can’t find shallot, thinly sliced red onion will work in its place.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free , Grain-Free, Vegetarian, Vegan, and Paleo Friendly
Roasted Green Bean & Brussels Sprout Salad
- 1 pound green beans trimmed
- 2 large or 4 small shallots thinly sliced
- 2 pounds brussels sprouts halved
- 3 tablespoons olive oil divided
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup roughly chopped roasted pecans
- ¼ cup roughly chopped unsweetened or naturally sweetened cranberries*
Heat the oven to 400F.
Place the green beans and shallots on a large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to combine.
Place the brussels sprouts on a second large, rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ¼ teaspoon salt, and toss to combine.
Put the green bean and shallot pan on the top shelf of the oven, and the pan with the brussels sprouts on the bottom shelf. Roast for 15 minutes, remove the pans from the oven, stir the vegetables on each pan, then place the pans back in the oven on alternate racks (green beans and shallots on the bottom rack, brussels sprouts on the top).
Roast an additional 15 minutes, then remove from the oven. Stir the brussels sprout and return from the oven for an additional 15 minutes, until browned and crispy (about 30 minutes total for the green beans, 45 minutes for the brussels sprouts.)
Remove the brussels sprouts from the oven. Add the green beans and shallots to the brussels sprouts pan.
Drizzle with an additional 1 tablespoon olive oil and lemon juice, stirring to combine.
Spoon the brussels sprouts, green beans, and shallots to a platter. Sprinkle with pecans and cranberries. Taste and add additional salt or lemon juice if you like.
Serve warm or at room temperature.
This recipe can be prepared up to 3 days ahead. Make the recipe through step 6, then cool, cover and refrigerate. To serve, gently reheat the vegetables in a 350F oven, then proceed with steps 7-9 of the recipe.
Skip the pecans for a nut-free option, or substitute any nut or seed you like. Walnuts or pumpkin seeds would work well.
If you can't find shallot, thinly sliced red onion will work in its place.