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brussels sprouts, vegan, salad, brussel sprout salad, summer recipe, easy, creamy, walnuts, roasted, vegetable side dish, roasted vegetables, onion, healthy eating, summer picnic, barbecue

Creamy Roasted Brussel Sprout Salad With Candied Walnuts

Keyword brussel sprouts, summer salad, side dish, healthy, gluten-free, dairy-free, vegan, light, no added sugar
Author Taralynn McNitt


  • 5 Cups Brussel Sprouts
  • 1 Tbsp Vegan Butter
  • 1 Tsp Ground Cinnamon
  • 1 Tbsp Brown Sugar or honey / agave / maple syrup
  • 1/2 Cup Walnuts
  • 1/4 Cup Chopped Red Onion
  • 1/3 Cup Veganaise
  • 1/4 Cup Tahini
  • 1/2 Tbsp Apple Cider Vinegar
  • 1/2 Tsp Black Pepper
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder


  1. Heat oven to 375

    Wash the brussels sprouts and slice them into halves. Place them on a baking sheet with cooking spray and bake for 25-30 minutes. Flip halfway through.

    Keep in fridge to chill

  2. Add the vegan butter to a frying pan with the walnuts on high heat.

    Once the butter has melted and the walnuts are coated, bring the heat down to medium-low. Mix in the cinnamon and brown sugar. Slowly mix for 2-3 minutes.

    Turn heat back up to high and mix for another 30-seconds.

    Allow them to chill.

  3. In a large mixing bowl, combine the chilled brussel sprouts, chopped onion, veganaise, tahini, black pepper, garlic powder, onion powder, and apple cider vinegar together.

  4. Once the brussel sprouts are coated, fold in the walnuts.

  5. Keep in the refrigerator until ready to serve!