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Roasted Brussels Sprout & Red Potato Salad

These aren’t your mom’s Brussels sprouts! (sorry, mom) No, these babies are oven-roasted with red potatoes and then finished in a sauté pan with a delicious white wine and caper reduction. If you’re the kind of person who has never liked brussels sprouts (due to childhood trauma or otherwise), this is the perfect recipe to reintroduce these delicious little cabbage buds back into your life.

In addition to being super tasty when prepared correctly, they contain plenty of compounds, including sulforaphane and indole-3-carbinol, that fight cancer and help rebuild DNA. Your mom had it right when she told you to eat your brussels sprouts, but she probably could have done a little more in the flavor department…

Brussels Sprouts Salad

Makes 4-6 servings


  • 2 1/2 cups Brussels sprouts
  • 2 1/2 cups chopped red potatoes
  • 1/2 cup dry white wine
  • 1/3 cup capers
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • sea salt and black pepper

Brussels Sprouts Salad Bowl

Here’s the deal, Brussels sprouts would take forever to cook in a sauté pan with horrible results, but simply roasting them doesn’t fully develop the flavors, so we’re doing a combo of the two. We’ll roast them in the oven until they just turn brown, then finish them in a sauté pan so that our delicious sauce can work its way into all the layers.

Step One

Preheat the oven to 400º F. Wash and quarter the small red potatoes, toss them with a very small amount of olive oil and salt/pepper, and get them in the oven on a baking sheet. They’ll take about 15 minutes longer than the Brussels sprouts, so it’s good to give them a head start.

Step Two

Clean and prepare the Brussels sprouts: cut off the tough stems, remove the loose outer layers, and chop in half. Toss with a few drops of olive oil and salt/pepper, add them to a separate baking sheet and get them in the oven as well.

The potatoes will take about 40 minutes to cook and the Brussels sprouts should be done after 25. These are only rough estimates, however, so check the sprouts regularly and remove them as soon as the outer layers begin to brown.

Step Three

In a large saucepan, heat two cloves chopped garlic, 1/4 cup capers, 1 tablespoon olive oil, and 1/4 cup white wine. As this heats, throw in the brussels sprouts and toss until they’re well coated. Slowly add the other 1/4 cup of white wine and let this reduce over medium heat.

When the potatoes are done (soft all the way through and slightly browned on the outside), add them to the pan as well and toss everything together.

This salad is best served hot, right after being prepared, but it also keeps well in the refrigerator for a day or two. If you want to finish these off with a sprinkle of veggie bacon bits, I won’t tell anyone. 🙂

Brussels Sprouts Bowl

Brussels Sprouts Salad


Leave a Reply
  1. Hi Andrew, wow this looks and sounds so delicious! You have definitely inspired me to try this recipe. Thank you 🙂

  2. Beautiful potato and brussel sprouts salad, Andrew! Ugh, I haven’t been commenting for years when I started my blog and now I’m in a commenting mode 🙂

    • Thanks, Rika! Haha, I know… I go through phases with blog commenting too, sometimes I leave lots of comments and sometimes I don’t. But I’m glad you’re in commenting mode with my blog! 🙂

  3. Oh. Em. Gee. JUST made this. No really- it is sitting next to me still steaming as I nurse a (barely) burned mouth because I could not wait to get it in my mouth, it smelled so good. Really fantastic- def becoming a dinner-party staple for me.

    • Haha, sorry about your mouth :/ but I’m so glad you like them! It’s amazing how good Brussels Sprouts can be when they’re prepared correctly.

  4. OMG…not only does the house smell great and my guests salivating, and the “chef’s taster” is amazing!!
    Gotta Go…Fending off the neighbors…

    • Awesome! I’m so glad it turned out well for you and your guests… and I hope there were no incidents with neighbors clamoring for your Brussels Sprouts! :p

  5. Hi Andrew. This recipe looks delicious! I’m trying to use it on a much larger scale for an event — when you say you used 2 1/2 cups potatoes & brussels sprouts were they whole or chopped when you measured them?

    Thanks 🙂

    • Hi Sophie! I had meant 2 1/2 cups chopped. But if you’re making this in much larger quantity, I would suggest just measuring everything “loosely” anyways. There’s nothing here that needs to be too exact, so adjusting the ingredients to taste should be fine! 🙂

  6. I love your blog! I just made your Quinoa Pineapple Black Bean Salad. It was so good that even my husband and son enjoyed it and they think they need meat at every meal. I’m trying to eat healthy and your recipes look wonderful and taste great. (This is my first comment to any blog)

    • Hey Barbara! That’s awesome, it just made my day 🙂 I’m so glad to hear that you’re enjoying my recipes. Thank you!

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