If You Like Brussels Sprouts—This One’s For You

Okay, so picture this: it’s early autumn, a chilly breeze is rattling the old windowpanes (not in a scary movie way, just sort of inviting you to roast something). I’m at home, debating whether to order takeout or rummage through the produce drawer. Then I spot those lonely Brussels sprouts from last week—forgotten but still perky—and about half a bag of lentils. And so, this warm Brussels sprout salad with lentils was born. The funny thing is, I wasn’t aiming for anything fancy, but this has ended up in my regular “I-have-no-energy-but-I-want-something-wholesome” dinner rotation. My sister calls it the “Veggie Blanket.” Not sure if that makes sense, but it stuck. Oh, and once I burnt the sprouts to a crisp—so learn from my mistakes (I’ll get to that).

Why You’ll Love This Salad (or At Least Tolerate)

I make this when the weather is somewhere between sweater and jacket and I want something comforting but not as heavy as a stew. My family always gets excited about it (my partner even asks for seconds, which is rare if it’s green food). The real star is the warm, roasty flavor—plus, it actually feels satisfying. I used to think salads were just crunchy weeds, but this one convinced me otherwise! And—mild frustration alert—the first few times I made it, my lentils kind of fell apart. Now, I know to actually check them rather than going by the cook time on the package. Lesson learned.

What You’ll Need—Ingredients (and Some Swaps)

500g (about a pound) Brussels sprouts, trimmed and halved (or quartered if they’re massive—sometimes I just buy pre-shredded if I’m feeling lazy, no shame)
1 cup cooked green or brown lentils (honestly, canned lentils save my bacon on busy nights, but the texture of homemade is a bit nicer)
1 small red onion, thinly sliced (yellow works too, or skip the onion if you’re not feeling it)
1 big handful toasted walnuts or pecans (my gran swore by walnuts, but I’m partial to pecans—use what’s in the cupboard)
1 small apple, chopped (I grab whatever’s handy—crisp is best, but nobody will notice if it’s a bit floury)
Olive oil—about 2ish tbsp, but I honestly just drizzle
2 tbsp apple cider vinegar (in a pinch, a squeeze of lemon does the trick)
1 tsp Dijon mustard (I’ve been known to use a heaped teaspoon…or two)
Good salt and plenty of black pepper
Optional: Feta crumbles (totally up to you; I’ve also tried goat cheese, which was a happy accident)

How To Throw It All Together

Preheat your oven to 220°C (425°F). Or honestly, just “very hot” if your oven dial’s wonky. Line a baking tray with parchment (or don’t, and just soak the tray the next day like me).
Toss the halved Brussels sprouts with a glug or two of olive oil, sprinkle with salt and pepper, and spread them (cut-side down is best… but sometimes they roll around unpredictably). Roast for 18–22 minutes, until they’re golden but not charcoal (I’ve walked away and regretted it, so maybe set a timer?).
While those are going, cook your lentils if needed: rinse, then simmer in plenty of salted water for 20–25 minutes till just tender (don’t overcook! Mushy lentils aren’t the vibe. Actually, I’ve come to like them a bit firmer in this).
Slice your onion and apple. I soak the onion in a splash of vinegar for 5–10 min to mellow it out (you don’t have to, but it’s worth it).
Toast your nuts in a dry pan until they smell amazing. If you burn them, which I have, they get bitter, so just keep an eye on ’em.
In a little jug, whisk olive oil, apple cider vinegar, Dijon, and a pinch of salt and pepper. Taste—add more vinegar if you like a punchy dressing. This is where I sneak a taste test.
Chuck the roasted sprouts, lentils, onion, apple, and nuts into a bowl. Pour over the dressing. Toss gently (so you don’t smash the sprouts to bits—unless you want to). Top with feta if using. Give it a final grind of pepper and try not to eat it straight from the serving spoon. Or do. Who am I to judge?

Notes from My Kitchen Experiments

I used to skip soaking the onion—sometimes the bite is good, other times it just overpowers, so play it by ear.
If the sprouts look a bit sad straight away, let them sit for a minute or two. Actually, they perk up once dressed.
I once made this with overcooked lentils, and it turned into a paste. Still edible, just… not pretty.

Variations I’ve Actually Tried (Plus One That Bombed)

Swap the walnuts for pumpkin seeds and throw in dried cranberries; that’s a nice sweet punch.
Go vegan by skipping the cheese—actually, it holds up fine without it.
I tried it once with roasted sweet potato cubes instead of apple… eh, bit too soft and sweet for me, but maybe you’ll like it?

What You Need (But Don’t Stress If You Don’t Have It)

Roasting tray – a big skillet works if you’re careful, just don’t crowd the veggies.
Mixing bowl – you could mix in the pan, if you like living dangerously (might scratch it though).
Sharp knife – honestly, I’ve mangled plenty of sprouts with a dull one. Still edible.

How To Store Leftovers (Not That I Usually Have Any)

This keeps in an airtight container in the fridge for up to 2 days, though to be honest, it’s normally gone by the next lunch. If you’re fancy, you can eat it cold, but I think it’s better at room temp or rewarmed gently in a pan (microwaving is okay in a pinch, but you’ll lose the crispy bits).

Serving Ideas (Aka How We Eat It At Home)

I love it with warm crusty sourdough, but sometimes I just pile it on a bed of arugula for extra greens. My cousin swears by a poached egg on top—breakfast or dinner, it works. Honestly, it’s fine as is, but if you’ve got a bottle of nice olive oil, a drizzle just before serving is *chef’s kiss*. We once ate it picnic-style on the garden steps, which made it feel extra special. It’s those little things, isn’t it?

Word To The Wise—Lessons Learned (The Hard Way)

Don’t rush the roasting—if the sprouts are crowded, they steam instead of crisp. I tried to jam too many on one tray—big mistake, sog city.
Taste as you go. The dressing needs a surprising amount of salt for the flavors to really pop; I once underseasoned and it tasted flat. Just don’t forget to test it, even if you’re distracted.

Random Chatty Bit (Because Why Not?)

You know the thing where you think you hate Brussels sprouts, but then all of a sudden you’re eating them by the forkful and wondering what you were doing all those years? Yeah, happened to me. I blame childhood, probably. Anyway, tell me I’m not the only one.

Brussels & Lentils Q&A

Can I use frozen Brussels? Sure can—I do it when I’m desperate. Roast them a few mins longer, but honestly, they’ll never get quite as crisp as fresh (but who cares in a salad like this?)
How do I stop the lentils turning mushy? Keep an eye on them as they cook! I got distracted scrolling my phone once and…well, lentil porridge. Not ideal. You want them holding their shape but still soft.
I’m allergic to nuts—what can I use? Try pumpkin seeds or sunflower seeds! I’ve done both, tastes different but still gives you a nice crunch.
Does this keep for meal prep? It does, but honestly… maybe I’m just greedy, but it always disappears by day two. Flavors get even friendlier overnight, so maybe double the batch?

Warm Brussels Sprout Salad with Lentils