America's Test Kitchen Brussels Sprouts Salad Recipe: Crispy Bacon Bites and Tangy Vinaigrette Harmony

America's Test Kitchen perfected this Brussels sprouts salad to transform a humble vegetable into a showstopping dish with crispy bacon and a tangy vinaigrette that brings every bite to life. The secret lies in roasting the sprouts until caramelized at the edges while keeping them tender inside—a technique that elevates their natural sweetness. This isn't just a side dish; it's a flavor-packed main that holds its own at any table.

The recipe begins with high-heat roasting to develop deep, nutty flavors, then pairs those crispy sprouts with smoky bacon and a bright, balanced dressing that cuts through the richness. No special equipment is needed—just a sheet pan, a whisk, and about 30 minutes of hands-off cooking. The result? A salad that's hearty enough for lunch or dinner, with textures that range from crisp to creamy and flavors that dance between sweet, smoky, and tangy.

What makes this salad stand out is how the components work together: the bacon adds a salty crunch, the vinaigrette ties everything with a zesty finish, and the sprouts bring a satisfying bite. It's the kind of dish that gets rave reviews without requiring fancy ingredients—just quality staples and precise technique. The best part? Leftovers taste even better the next day as the flavors meld.

Serve it as a standalone meal or alongside grilled chicken for a complete dinner. For extra protein, fold in chickpeas or top with shaved Parmesan. The possibilities are endless, but the foundation—crispy, flavorful, and balanced—is foolproof. Let's get cooking.

Ingredients for america's test kitchen brussel sprout salad

Transform humble Brussels sprouts into a showstopping salad with crispy bacon and a perfect tangy vinaigrette.

The Brussels sprouts are the foundation—look for small, firm sprouts with vibrant green leaves, not yellowed or wilted. Trader Joe's and Whole Foods carry the best quality, but any grocery store's fresh produce section works. Trim the ends and halve each sprout lengthwise to ensure even cooking. For the bacon, thick-cut is non-negotiable—it delivers that perfect crispy texture without turning to grease. If you're short on time, pre-cooked bacon from the deli section (like Applegate) works in a pinch, but fresh is always better.

No shallot? One small yellow onion minced finely does the trick—just be prepared for a slightly sharper flavor. Substituting balsamic vinegar? Red wine vinegar with 1 tsp extra sugar mimics the depth. For the blue cheese, Gorgonzola Dolce adds creaminess while Stilton brings more tang. Walnuts can be swapped for pecans or candied pecans if you prefer a sweeter crunch. The mustard in the vinaigrette is essential—it emulsifies the dressing and adds complexity. If you're out, Dijon-style yellow mustard works in a bind, but the gray color makes it obvious.

Roasted sprouts keep for 3 days in the fridge, but they're best eaten within 24 hours for maximum crispness. The vinaigrette stays fresh for 5 days sealed in a jar. For make-ahead convenience, assemble the salad without dressing and store components separately. Toss everything together just before serving—this keeps the bacon crispy and the sprouts vibrant. If you're doubling the recipe, toast the walnuts in batches to prevent burning, and reserve some bacon fat to crisp the sprouts in the final step.

Step-by-step instructions for america's Test Kitchen Brussels sprouts salad

This method delivers perfectly caramelized Brussels sprouts, crispy bacon, and a balanced vinaigrette every time.

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Arrange the trimmed and halved 1.5 lb Brussels sprouts cut-side down in a single layer, leaving ½-inch between each piece. This spacing ensures even browning and crispy edges.

Drizzle the sprouts with 2 tablespoons of the 0.5 cup extra-virgin olive oil and sprinkle with 1 teaspoon of the 1.5 teaspoon diamond crystal kosher salt and 0.25 teaspoon of the 0.5 teaspoon freshly ground black pepper. Toss gently to coat, then roast for 20-25 minutes until the edges are deeply caramelized and the sprouts are tender when pierced with a fork. The key is patience—don't rush this step, as the longer they roast, the more complex the flavor becomes.

While the sprouts roast, heat a large skillet over medium heat. Add the 6 oz thick-cut bacon in a single layer and cook undisturbed for 5-6 minutes until the edges begin to crisp. This initial undisturbed cooking creates a better sear and prevents the bacon from curling. Once the edges are golden, gently flip the bacon and continue cooking for another 3-4 minutes until evenly browned and crispy.

Transfer the bacon to a paper towel-lined plate to drain excess fat, leaving the rendered fat in the skillet. This fat will add incredible depth to your vinaigrette later. If the fat isn't enough to coat the bottom of the pan, add 1 teaspoon more of the reserved 0.5 cup extra-virgin olive oil. Chop the bacon into ¼-inch pieces and set aside.

In a small bowl, whisk together the remaining 0.5 cup extra-virgin olive oil, 0.25 cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 1 teaspoon granulated sugar, and the remaining 0.5 teaspoon diamond crystal kosher salt and 0.25 teaspoon freshly ground black pepper. The sugar helps balance the acidity of the vinegars, while the mustard adds depth and emulsifies the dressing.

Finely mince the 1 small shallot and add it to the dressing along with the reserved bacon fat from the skillet. Whisk vigorously for 30 seconds until the dressing emulsifies into a smooth, glossy consistency. If it separates, add 1 teaspoon of water and whisk again. Taste and adjust seasoning if needed—this dressing should be bright, tangy, and perfectly balanced.

In a large bowl, combine the roasted Brussels sprouts, crispy bacon, 0.5 cup toasted walnuts, and 0.5 cup crumbled blue cheese. Drizzle the vinaigrette over the top and toss gently to coat everything evenly. The warm sprouts will help the dressing cling beautifully, creating a harmonious blend of textures and flavors.

Let the salad sit for 5 minutes before serving to allow the flavors to meld. Garnish with the 2 teaspoon fresh thyme leaves just before serving. The thyme adds a fresh, herbal note that cuts through the richness of the bacon and cheese, while the walnuts provide a satisfying crunch. Serve immediately to enjoy the perfect balance of crispy, creamy, and tangy elements.

Troubleshooting perfect results

Sprouts Too Soft

If your Brussels sprouts turn out mushy instead of crispy, you likely overcooked them. The key is timing—remove them when the edges are caramelized but the center still has a slight bite. For extra insurance, spread them out more on the baking sheet (even ½-inch apart) and reduce oven temperature to 400°F for 18-20 minutes. 🌡️

Another common mistake is crowding the pan. When sprouts steam instead of roast, they lose their texture. If you're short on space, roast in batches—just don’t overcrowd. For a second batch, use the same baking sheet but flip the parchment paper to avoid cross-contamination.

Bacon Too Greasy

If your bacon ends up greasy instead of crispy, you’re probably not cooking it long enough or at the right temperature. Start with medium heat and let it cook undisturbed for 5-6 minutes before flipping. The fat should render slowly, creating a crispy edge. If your pan is too hot, the bacon will burn before crisping. 🔥

For extra crispiness, try a two-stage cook: First, render the fat over medium heat for 5 minutes, then increase to medium-high for the final 3-4 minutes. Drain on a wire rack instead of paper towels to keep it extra crispy. If your bacon is pre-cooked, bake it at 400°F for 8-10 minutes to crisp up.

Dressing Too Thin

A dressing that separates or tastes weak usually means the emulsification failed. The mustard is key—1 tablespoon Dijon helps bind the oil and vinegar. If your dressing still separates, whisk in 1 teaspoon water at a time until it thickens. For extra stability, add ½ teaspoon cornstarch mixed with 1 teaspoon cold water to the dressing before whisking. 💡

If the dressing tastes too sharp, balance it with ½ teaspoon more sugar or a pinch of salt. For a richer flavor, incorporate 1 tablespoon reserved bacon fat into the dressing while whisking. Always taste as you go—adjust gradually to avoid overpowering the salad.

Blue Cheese Too Strong

If the blue cheese flavor dominates, you might be using too much or a variety that’s too pungent. Start with ¼ cup crumbled Gorgonzola Dolce instead of Stilton for a milder taste. Another trick is to toss the cheese with the vinaigrette first, letting it soften slightly before adding to the salad. This mellows the sharpness. 🧀

For a creamier texture without overpowering, mix the blue cheese with 1 tablespoon sour cream before adding to the salad. If you love the tang but want balance, add 1 tablespoon toasted walnuts to cut through the richness. A sprinkle of fresh thyme also helps brighten the dish.

Walnuts Burned

Toasted walnuts can turn bitter if overcooked. Keep them moving in a dry skillet over medium-low heat for 3-4 minutes until fragrant and golden. Watch closely—they go from perfect to burnt in seconds. For even toasting, spread them in a single layer on a baking sheet at 350°F for 5-6 minutes. 🌰

If you’re short on time, use store-bought toasted walnuts (check the date—they lose freshness quickly). For extra flavor, toss them with ½ teaspoon cinnamon or a pinch of cayenne before adding to the salad. A splash of 1 teaspoon balsamic vinegar while toasting adds depth to their flavor.

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