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Roasted Green Bean & Brussels Sprout Salad

Yield 6 -8 side servings

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!


  • 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.


*Look for unsweetened cranberries in the bulk section of your local natural foods market, or order them here. You can also look for naturally sweetened (with apple juice) cranberries (I like these or these). Of course, feel free to use regular sweetened cranberries if that's all you can find, the final results will still taste great and will only add a minimal amount of refined sugar.
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.
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!