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Roasted Corn and Brussels Sprouts Salad

A vibrant, sweet, and savory side dish featuring caramelized oven-roasted Brussels sprouts, juicy corn on the cob riblets, salty feta cheese, and fresh parsley tossed in a honey-butter glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Fusion
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 4 ears fresh sweet corn husked and cut into 1-inch rounds
  • 1 pound Brussels sprouts trimmed and halved
Glaze & Seasoning
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter melted
  • 1 tbsp honey or maple syrup
  • 3 cloves garlic minced
  • 1 tsp sea salt
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp smoked paprika
Garnish
  • 0.33 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped
  • 1 tbsp lemon juice optional

Equipment

  • Large mixing bowl
  • Baking sheet
  • Chef's Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or use lightly oiled dark metal pan.
  2. Chop the husked corn into 1-inch thick rounds. Trim Brussels sprouts and slice them in half lengthwise.
  3. In a large bowl, whisk together the olive oil, melted butter, honey, minced garlic, salt, pepper, and smoked paprika.
  4. Add the corn and Brussels sprouts to the bowl and toss thoroughly to coat the vegetables in the glaze.
  5. Spread the vegetables in a single layer on the baking sheet, ensuring Brussels sprouts are cut-side down.
  6. Roast for 20-25 minutes, flipping halfway through, until corn is golden and sprouts are deeply caramelized.
  7. Transfer to a serving bowl, sprinkle with crumbled feta and fresh parsley. Drizzle with lemon juice if desired and serve hot.

Notes

Ensure Brussels sprouts are completely dry before tossing with the oil mixture to guarantee crispy edges instead of steaming.