Roasted Brussel Sprout Salad with Honey Mustard Dressing
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If you’ve ever thought Brussels sprouts were boring, this Roasted Brussel Sprout Salad with Honey Mustard Dressing will change your mind fast. We’re roasting them alongside sweet potatoes until they’re golden and caramelized, tossing in crispy bacon and crunchy pecans, then drenching the whole thing in a tangy honey mustard dressing that pulls everything together. It’s sweet, savory, salty, and a little smoky all at once! The prep is easy, the oven does most of the work, and it’s ready in under an hour, making it a solid go-to for weeknight dinners or holiday spreads.
Why You’ll Love Roasted Brussel Sprout Salad with Honey Mustard Dressing
- Perfect for Fall and Winter Meals: The roasted vegetables and warm dressing make this salad ideal for colder months.
- Naturally Sweet and Savory Balance: Sweet potatoes and honey mustard dressing pair beautifully with salty bacon and earthy sprouts.
- One-Pan Roasting for Easy Cleanup: Everything cooks on a single sheet pan, minimizing mess and maximizing flavor.
- Great for Leftovers: The salad holds up well in the fridge and can be served warm or cold the next day.
- Boosts Veggie Intake Without Feeling Like a Salad: Roasting brings out deep flavor, making it more satisfying than a typical green salad.
Ingredients Needed To Make Roasted Brussel Sprout Salad with Honey Mustard Dressing
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Brussel sprouts
- Sweet potatoes
- Thick-cut bacon
- Pecans
- Honey mustard dressing
- Kosher salt
- Black pepper
- Olive oil
Substitutions and Variations
- Vegetarian: Omit the bacon or replace with plant-based bacon or smoked tempeh.
- Nut-free: Use pumpkin seeds or sunflower seeds instead of pecans.
- Dressing alternative: Use balsamic glaze or a maple-Dijon vinaigrette if you don’t have honey mustard.
- Extra texture: Add dried cranberries or pomegranate seeds before serving.
How To Make Roasted Brussel Sprout Salad with Honey Mustard Dressing
- Preheat your oven.
- Cut the Brussels sprouts in half and cube the sweet potatoes.
- Spread the veggies on a baking sheet, drizzle with oil, and season with salt and pepper.
- Add chopped bacon to one side of the sheet.
- Roast everything until the veggies are tender and the bacon is cooked.
- Sprinkle chopped pecans on top and return to the oven for a few more minutes.
- Transfer to a bowl, toss with dressing, and serve warm.
Commonly Asked Questions
Can I make this salad ahead of time?
Yes, you can roast the vegetables and bacon in advance. Store them in an airtight container in the fridge and reheat just before serving. For best flavor and texture, wait to toss with the dressing until right before eating.
What’s the best way to reheat leftovers?
Reheat in the oven or a skillet to bring back the roasted texture. The microwave works in a pinch, but you’ll lose some of the crispiness.
Can I use fresh sweet potatoes and brussel sprouts instead of pre-cut?
Absolutely. Just be sure to cut them into similar-sized pieces so they roast evenly.
Is there a good substitute for honey mustard dressing?
Yes. A maple-Dijon vinaigrette or balsamic glaze works great here and still pairs well with the roasted veggies and bacon.
What can I use instead of pecans?
Try pumpkin seeds or sunflower seeds for a nut-free version, or chopped almonds if you still want that crunch.
Can I make this without bacon?
Definitely. Leave it out or replace it with smoked tempeh or a plant-based bacon if you’re going vegetarian.
How do I store leftovers?
Keep the salad in an airtight container in the fridge for up to 3 days. Just note that the veggies may soften and the dressing can soak in, so it’s best enjoyed fresh or within a day.
Can I serve this cold?
It’s designed to be served warm, but the flavors still hold up well chilled. If serving cold, you might want to freshen it up with a splash of extra dressing.
Roasted Brussel Sprout Salad with Honey Mustard Dressing
Equipment
- Large baking sheet
- Sharp knife and cutting board
- Measuring cups and spoons
- vegetable peeler
- Tongs or spatula
Ingredients
- 3 cups brussel sprouts about 1 bundle
- 3 cups sweet potatoes about 2 medium sweet potatoes
- 3 strips thick-cut bacon sliced
- ½ cup pecans chopped
- ½ cup honey mustard dressing or homemade below
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil
Dressing
- ⅓ cup hot honey
- 2 tbsp dijon mustard
- 2 tbsp yellow mustard
- 1 ½ tbsp apple cider vinegar
- Pinch of salt
Instructions
- Preheat the oven to 400°F.
- Slice the brussel sprouts in half. Peel the sweet potatoes and cut them into 1-inch cubes.
- Place the brussel sprouts and sweet potatoes on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat. Spread into an even layer.
- Add the chopped bacon to the other end of the baking sheet in a single layer to help it crisp.
- Roast for 20–25 minutes, until the bacon is fully cooked and the vegetables are fork-tender and golden.
- Remove the sheet from the oven, sprinkle the chopped pecans over the vegetables, and return to the oven for 5 more minutes.
- Transfer the roasted mixture to a serving bowl, toss with honey mustard dressing, and serve warm.
Dressing
- Mix all of the dressing ingredients together until smooth and pour over the broccoli salad. Mix well and best enjoyed warm!
Notes
Substitutions and Variations
- Vegetarian: Omit the bacon or replace with plant-based bacon or smoked tempeh.
- Nut-free: Use pumpkin seeds or sunflower seeds instead of pecans.
- Dressing alternative: Use balsamic glaze or a maple-Dijon vinaigrette if you don’t have honey mustard.
- Extra texture: Add dried cranberries or pomegranate seeds before serving.
Nutrition
This salad never lasts long at my house. Between the crispy bacon, sweet roasted veggies, and that tangy honey mustard dressing, it hits every craving. It’s hearty enough to stand on its own but also makes an easy side for anything grilled. I say double the batch and thank yourself later.