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Murielle Banackissa
Overhead of Raw and Caramelized Brussels Sprouts With Salty-Sweet Pepitas

Raw and Caramelized Brussels Sprouts With Salty-Sweet Pepitas

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25 mins Prep: 15 mins Cook: 10 mins
Serves 6

Featuring cooked and raw Brussels sprouts, bright and sweet pomegranate seeds, caramelized shallots, and toasted sweet and salty pepitas, this salad is a visually appealing and deeply flavorful side dish to serve at any Thanksgiving or holiday dinner.


Umami Pumpkin Seeds

  • 2 tsp nutritional yeast
  • 2 tsp maple syrup
  • 2 tsp tamari or low-sodium soy sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp balsamic vinegar , optional
  • 1/3 cup raw pumpkin seeds


  • 2 tbsp plus 2 tsp lemon juice
  • 2 garlic cloves , grated
  • 2 tsp dijon mustard
  • 2 tsp maple syrup
  • 2 tsp extra virgin olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper


  • 2 pounds Brussel sprouts , trimmed
  • 3 tbsp extra virgin olive oil
  • 1 large shallot , halved through the root end and thinly sliced
  • 2 tsp tamari
  • 1/3 cup pomegranate seeds

Prepare the Umami Pumpkin Seeds and Dressing

  1. Step 1

    In a small bowl, whisk together the nutritional yeast, maple syrup, tamari, garlic powder, and balsamic vinegar (if using). Set aside.

  2. Step 2

    Line a sheet pan or a plate with parchment paper. Set aside.

  3. Step 3

    Place the pumpkin seeds in a cold, large cast-iron skillet (or another heavy-bottom pan) in a single layer. Cook on medium heat, tossing occasionally using a wooden spoon, until golden and fragrant, about 6 to 8 minutes.

  4. Step 4

    Once the seeds are toasted, immediately pour the nutritional yeast mixture into the skillet, stir, and cook for an additional minute, continuing to stir to prevent from burning.

  5. Step 5

    Transfer to the prepared parchment-lined sheet pan or plate in a single layer and let cool completely.

  6. Step 6

    Remove the pan from the heat and set aside to cool. Give it a quick rinse and wipe it dry.

  7. Step 7

    In a small bowl, whisk together the dressing ingredients. Set aside.

Prepare the Salad

  1. Step 1

    Cut half (about 1 pound) of the Brussels sprouts in half lengthwise.

  2. Step 2

    Heat the olive oil in the reserved skillet over medium heat until it shimmers. Arrange the halved Brussels sprouts facing cut side down and sprinkle in the sliced shallots.

  3. Step 3

    Cover and cook for 4 to 5 minutes, or until the Brussels sprouts have caramelized and cooked through. Toss together the Brussels sprouts along with the shallots and cook for an additional minute.

  4. Step 4

    Drizzle with 2 teaspoons of tamari, stir to coat, remove from the pan and transfer to a large mixing bowl.

  5. Step 5

    Thinly shave the remaining pound of Brussels sprouts using a mandoline, the slicing disk of a food processor, or by hand with a knife. Transfer to the mixing bowl with the caramelized Brussels sprouts along with the prepared dressing and the pomegranate seeds. Toss to coat everything in the dressing.

  6. Step 6

    Transfer the salad to a serving bowl and serve immediately or store in the refrigerator until ready to serve and eat cold or at room temperature, topped with the umami pumpkin seeds.

Overhead of Raw and Caramelized Brussels Sprouts With Salty-Sweet Pepitas
Caramelized Brussel Sprouts salad
Caramelized Brussel Sprouts salad