Whether you’re looking for an easy holiday meal that doesn’t take up oven space or aiming to impress your friends with a Sunday feast that will have them begging for seconds, this air fryer roast beef recipe is exactly what you’re looking for. It comes out of the air fryer perfectly tender in under an hour!

Discover the Rump Roast Recipe That’s Breaking All the Rules

Roast beef holds a cherished spot in the heart of family gatherings for its simplicity and grandeur.

A beautiful roast can be intimidating and traditionally requires hours of slow roasting (I can never make one without recalling the scene from Gilmore Girls when Lindsay makes one for Dean), but you don’t need a culinary degree or years of kitchen toil under your belt to master this recipe.

The air fryer cooks the roast from the outside in, sealing the juices under a delicious herb crust. The meat comes out so tender and juicy! And even better, air fryer roast beef is ready to eat in just about an hour.

Arm yourself with a good-quality roast (I use bottom round), your favorite seasonings, and your air fryer basket and you’ll be ready to male this classic recipe any night of the week!

Ingredients You’ll Need

Bottom round roast. Look for a 3-4 pound roast good marbling for the best flavor and tenderness. For the best quality beef at an affordable price, choose a Certified Angus roast. These cuts are selected from the top third of choice cuts (ie above average) with marbling that can be similar to a prime roast.

Dried spices. I use a mix of garlic powder, Italian seasoning, kosher salt, and my personal secret weapon: Penzy’s mignonette pepper, a blend of black and white pepper and coriander that makes everythingtaste incredible.

Olive Oil.

You’ll also need a roasting pan that’s large enough to fit your roast. A meat thermometer is also helpful for ensuring your roast is cooked perfectly.

How to make a tender beef roast in the air fryer

Combine the oil and herbs in a small bowl.

Massage the herb rub into the beef, ensuring it’s thoroughly coated. This not only infuses the meat with flavor but also guarantees a gorgeous brown crust forms on the exterior of the roast.

Air Fry the beef for 15 minutes plus an additional 10 minutes per pound for medium rare. That means a 3 pound roast would take 45 minutes. For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total).

Rest the beef for 15 minutes before slicing to allow the juices to redistribute throughout the meat. This will keep them from running all over the place when you slice into the meat and will ensure it stays deliciously juicy.

Pro tips for the best oven beef roast

• Preheat your air fryer. Just like your oven, preheating helps to cook your roast evenly. It only takes a few minutes. I turn my air fryer on when I start putting the herb rub together.
• Let It Rest. Always let your roast beef rest for at least 10 minutes before slicing. Please don’t skip this step if you want a tender roast beef!
• Invest in a Meat Thermometer. The perfect medium rare is achieved at an internal temperature of 130°F (54°C). Take it out of the air fryer at 125°F — the temperature will continue to rise after you stop cooking it.
• Cut across the grain into thin slices.

Commonly asked questions

More delicious main course recipes for special occasions

• Air Fryer Rotisserie Chicken
• Classic Rump Roast
• Baked Crab Cakes
• Slow Cooker Red Wine Beef
• Prosciutto Wrapped Pork Tenderloin
• Baked Ham with Apricot-Mustard Glaze
• Roasted Beef Tenderloin with Horseradish Crust

Print

Air Fryer Roast Beef

This simple roast beef recipe is made in the air fryer in just about an hour. It's so tender and juicy!

Course Beef Recipes

Cuisine American

Keyword air fryer bottom round, air fryer roast beef, bottom round roast beef

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 360kcal

Author Lauren Keating

Equipment

• Air Fryer
• meat thermometer

Ingredients

• 3-4 pound bottom round beef roast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• ¾ teaspoon mignonette pepper or black pepper
• ½ teaspoon garlic powder

Instructions

• Preheat your air fryer to 375°F.
• In a small bowl, combine the oil, salt, Italian seasoning, pepper, and garlic powder.
• Rub the beef all over with the spice rub.
• Air fry the beef for 15 minutes, plus an additional 10 minutes per pound for medium rare, to an internal temperature of 125℉)
• Let the beef rest on a cutting board tented with foil for 15 minutes.
• Slice the beef thinly against the grain.

Notes

For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total)

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 0.4g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 515mg | Potassium: 781mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 5mg

What you’ll love about this healthy side dish recipe:

• Easy Peasy: Toss ’em, roast ’em, enjoy ’em. It’s that straightforward.
• Bye-bye Cabbage taste: Roasting surprisingly sheds that cabbage flavor, making the sprouts more appetizing.
• Affordable: A 1-pound bag of Brussels sprouts costs just $2 at my local grocery store.

How to Master Oven Roasted Frozen Brussels Sprouts

You know how we’ve all had that moment when we’re staring into our fridges, desperately searching for something to whip up for dinner and wondering if you should just call it and order delivery? I had one of those nights recently when a bag of Brussels sprouts in my freezer came to the rescue. 

I never used to keep frozen Brussels sprouts around. I love fresh sprouts, but frozen always reminded me of the soggy, waterlogged vegetables that we are back when we were growing up. 

Everything changed once I discovered how easy it is to roast frozen Brussel sprouts though! 

They come out perfectly golden brown outside and tender beyond belief inside. They have a super mellow flavor, with a less pronounced cabbage flavor than if your were to boil or microwave them. 

Doused in your favorite sauce and served over a bed of rice, they’re a deliciously satisfying winter dinner either on their own or as an easy side dish.

How to roast frozen brussels sprouts 

Step 1: Toss in oil and season

Coating vegetables with oil helps shield them from the blazing heat of the oven so they can get crispy drying out. You don’t need much – a tablespoon or two of olive oil, coconut oil, or avocado oil is plenty. To keep things simple, I season them with a generous pinch of kosher salt or sea salt, but you can add garlic powder, oregano, curry or any other favorite seasonings that will complement the rest of your meal.

Step 2: Cook them in a single layer 

Stick your baking sheet in the oven while it preheats to help speed up the cooking process and get those veggies nice and hot!

Be sure the spread the vegetables in a single layer so they have plenty of space around them. If you crowd them together, they’ll steam and won’t get those terrific browned bits that make roasted vegetables so good.

Step 3: Roast in a super hot oven

After about 15 minutes, the sprouts will start to brown on the bottoms. Give them a good stir so both sides can get nice and caramelized.

Step 4 (optional): Broil to perfection

For extra crispy and browned Brussels sprouts, pop them under the broiler set to high heatfor 3-4 minutes. Keep a close eye on them so they don’t burn! 

​Serving Suggestions

Roast Brussels spouts are the perfect canvass for all of your favorite sauces and dressings! Try tossing your cooked sprouts in Thai red curry, peanut sauce, or Greek Yogurt Caesar dressing. Or drizzle them with balsamic vinegar, tahini, lemon juice, or maple syrup. 

Commonly asked questions

More delicious vegetable recipes

• Air fryer Brussels spouts
• Air Fryer Garlic Broccoli
• Roast Butternut Squash
• Charred Brussels sprouts salad 
• Utica Greens
• Creamy Homemade Coleslaw (No Mayo!)
• How to Bake Spaghetti Squash
• Miso Maple Roasted Carrots + Squash
• How to Roast Acorn Squash

Print

Easy Roasted Frozen Brussels Sprouts

Unearth the hidden potential of your freezer with Roasted Frozen Brussels Sprouts! .We're talking crispy exteriors, perfectly tender interiors, and a simple, unpretentious cooking method.

Course Side Dish

Cuisine American

Keyword roast frozen brussels sprouts

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 74kcal

Author Lauren Keating

Ingredients

• 16 ounces frozen Brussels sprouts
• 2 Tbsp olive oil or other neutral oil
• ½ teaspoon kosher salt

Instructions

• Heat your oven to 450°F. For the best results, place a rimmed baking sheet in the oven while it preheats.
• In a large bowl, combine the frozen brissels sprouts, oil, and salt. Mix well to evenly coat the sprouts.
• Spread the Brussels sprouts onto the hot baking sheet in a single layer, being sure to leave plenty of room between them.
• Roast for 15 minutes. Flip the sprouts over so the other sides has a chance to brown.
• Roast an additional 10 minutes, or until the sprouts are tender and browned.
• If desired, broil under high heat for 2-3 minutes to crisp.

Nutrition

Serving: 1serving | Calories: 74kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 213mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

What you’ll love about this recipe:

• Super fast: These crispy sprouts are ready in just 10 minutes!
• Nutritional Powerhouse: These little green superstars are packed with vitamins and minerals. Plus, they’re low in calories and carbs, making them great for just about any diet.
• Adaptable: It’s so easy to jazz this base recipe up with sauces or seasonings to take them to the next level. I’ll share some of my favorites! 

The Ultimate Guide to Perfectly Crispy Air Fryer Brussels Sprouts

Brimming with crispness and flavor, these Air Fryer Brussels Sprouts are about to revolutionize the way you think about this underrated veggie! 

Fall has always been one of my favorite seasons for food, and this year is no exception. I’ve been loving all of the mouthwatering creations from amazing local chefs. One thing I can’t help but notice is that Brussels sprouts seem to be having a moment — they’re everywhere! But these aren’t just any sprouts, these have been reinvented, reimagined, and turned into utterly delectable dishes that I just can’t get enough of. From simple side dish preparations at the steakhouse to salads loaded with all sorts of goodies, they seem impossible to ignore. 

The one thing that has united all of my favorite versions has been the cooking method. Whether they’re drizzled with peanut sauce or coasted in parmesan, all of the best Brussels sprouts recipes are roasted until the centers are tender but the outer leaves are crisp and charred. It’s by far my new favorite way to enjoy this delicious vegetable! 

​They’re also SO EASY to make at home. I’ve found that using an air fryer is the best way to achieve perfectly tender Brussels sprouts that have all of the delicious crispy bits that we’re all craving. Plus they’re ready in just 10 minutes! 

Ingredients You’ll Need

Fresh Brussels Sprouts. These are the star of the show, loaded with vitamins and fiber. Look for firm, fresh sprouts with compact heads, and avoid any with yellowing leaves. 

Olive Oil. A drizzle of olive oil helps the sprouts get perfectly crispy in the air fryer. Try different flavored oils for a twist, or use avocado oil or any other oil with a high smoke-point if you prefer. 

Kosher Salt. A pinch of this flaky salt brings out all the natural flavors of the Brussels Sprouts and helps counteract some of their bitterness. 

You’ll also need a basket-style air fryer. Ninja and Cosori are both popular brans that are highly recommended!

Preparing Your Brussels Sprouts

Choosing the Right Brussels Sprouts

To encourage even cooking, look for Brussels sprouts that are uniform in size. Check the sprouts for any discoloration, wilting, or signs of pests or damage, and trim or discard any that have issues. Your choice of Brussels sprouts will significantly influence the final taste and texture, so select with care!

Cleaning and Trimming

Fresh Brussels sprouts can benefit from a little TLC before you cook them. 

1. Start by rinsing the sprouts under cold water to remove any dirt or dust. You can also soak them in a bowl of cold water for a few minutes to ensure thorough cleaning.
2. After a good rinse, drain the sprouts and pat them dry with a towel.
3. Use a paring knife to cut off the stem and tough bottom core, especially if’s dry or yellowed.
4. Gently peel off any yellowed or damaged outer leaves 
5. Cut the sprouts into halves or thirds, aiming for pieces that are uniform in size so they cook evenly. Slice the sprouts vertically through the stem — this will help them hold together as they cook! 

Seasoning Ideas for Air Fried Brussels Sprouts

Having mastered the air frying basics, you can now experiment with different seasonings for your Brussels sprouts! While the classic olive oil and salt combination is always a winner, why not try some more adventurous options like garlic powder and Parmesan or a sweet and tangy balsamic glaze? There are so many possibilities, and mixing things up is a great way to prevent yourself from getting tired of them. 

Here are some of my favorite seasoning, sauce, and dip ideas:

• Classic Olive Oil and Salt
• Greek Yogurt Caesar Dressing
• Homemade Teriyaki Sauce
• Garlic and Parmesan
• Balsamic Glaze
• Peanut Sauce
• Lemon Aioli
• Cajun Seasoning
• Sriracha, Lime, Juice, and Maple Syrup
• Buffalo Wing Sauce
• Soy Sauce and Sesame Seeds
• Honey Mustard

Commonly asked questions

More delicious vegetable recipes

• Air Fryer Garlic Broccoli
• How to Roast Frozen Vegetables
• Roast Butternut Squash
• Utica Greens
• Creamy Homemade Coleslaw (No Mayo!)
• How to Bake Spaghetti Squash
• Miso Maple Roasted Carrots + Squash
• How to Roast Acorn Squash

Print

How to Air Fry Brussels Sprouts

Crispy Brussels sprouts are a family favorite, and they’re so easy to make in your air fryer! Want even more flavor? Finish your cooked sprouts with a splash of balsamic glaze or lemon juice for an extra zesty kick.

Course Side Dish

Cuisine American

Keyword air fryer brussels sprouts, crispy brussels sprouts

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 53kcal

Author Lauren Keating

Equipment

• Air Fryer

Ingredients

• 1 pound Brussels sprouts trimmed
• 1 tablespoons olive oil
• ½ teaspoon kosher salt

Instructions

• Cut the sprouts into thirds, cutting through the stem end so they hold together.
• In a large bowl, combine the sprouts, oil, and salt. Mix well so the sprouts are thoroughly coated with oil.
• Transfer the sprouts to your air fryer basket, being careful not to overcrowd it.
• Air fry at 400ºF for 5 minutes. Shake the basket vigorously to redistribute the Brussels sprouts, then cook an additional 5 minutes, or until cooked to your liking.

Nutrition

Serving: 1serving | Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 213mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg

Say Hello to Juicy, Delicious Chicken Breasts with This Foolproof Air Fryer Recipe

When it comes to quick, easy, and affordable meals, frozen chicken breasts are a lifesaver.

And thanks to the magic of the air fryer, you don’t even have to worry about thawing your chicken before cooking! Whether you forgot to plan ahead or simply haven’t had a chance to make it to the grocery store, frozen chicken can be a delicious and convenient option for a last-minute dinner.

What you’ll love about this recipe:

• Easy. No need to defrost your chicken breast first—just take out what you need and get cooking!
• Super juicy. The air fryer cooked the chicken from the outside in, locking all of the delicious juices inside. You’ve never had chicken this good.
• Versatile. You can eat the chicken as is with your favorite side dishes or use them in another recipe. Either way, they’re delicious!
• Special diet friendly. Chicken breasts are naturally gluten-free and low carb. They’re also appropriate for Whole 30, paleo, and keto diets.

What you’ll need to air fry frozen chicken breasts

Juicy chicken breasts are the centerpiece of so many meals, but do what to do when you forgot to pull some out of the freezer before dinner?

Just pull out your air fryer, of course!

This simple recipe turns out beautifully roasted chicken breasts straight from the freezer.

• Frozen chicken breasts. I like to buy individually flash frozen chicken breasts so I can easily grab exactly the amount I want to cook. Chicken packaged this way also resists freezer burn and prevents ice build-up, so it retains it’s delicious flavor and texture. If you have leftover chicken breasts or chicken cutlets from a fresh package, you can freeze them in individual freezer bags with as much air pressed out as you can manage. When you’re ready to cook them, run them under cool water for a minute or two if you need to loosen the bag. Freezing them individually prevents the chicken breasts from freezing together in a giant clump the way they would if you put them all in one big bag.
• Olive oil.
• Your favorite seasoning. Penzey’s poultry seasoning is my go-to for a classic roast chicken flavor, but use whatever seasoning you’re feeling at the moment. For the chicken shown here, I used Spiceology Black Magic Cajun blackening blend. This method is also great with my homemade cajun seasoning blend, garlic powder and paprika, or lemon pepper!

Pro Tips and Ingredient Variations

• If cooking multiple pieces, choose chicken breasts that are roughly the same size and thickness. This ensures they cook at the same rate, so you don’t end up with one that’s overcooked and another that’s undercooked.
• Arrange your the frozen chicken breasts in a single layer in the air fryer basket; don’t stack them.
• Invest in an instant read meat thermometer to check the temperature in the thickest part of the chicken to ensure it’s cooked enough.
• Let the chicken rest for at least 5 minutes before slicing, to allow the juices to redistribute throughout the meat.
• Swap avocado oil in for the olive oil. You can also use cooking spray if you prefer. Be sure to spray it directly onto the chicken, not onto the air fryer basket.
• Top each frozen chicken breast with fresh herbs and sliced lemon before cooking for a citrusy vibe similar to piccata

What to serve with air fryer frozen chicken breast

This recipe is so versatile, and you can use it for just about anything!

Serve it as a stand-in for roast chicken, with mashed potatoes or rice and your favorite side dishes (you can even make a batch of my famous chicken gravy without drippings while the chicken cooks)

Slice it onto a giant salad.

Toss it with pasta or zucchini noodles.

Shred it and mix with barbecue sauce for a quick take on pulled chicken.

Season with taco seasoning and use it in tacos or enchiladas.

Think of this chicken as a blank canvass that you can turn into just about anything!

How to cook frozen chicken without thawing

Before you start cooking, remove any ice or excess water from the frozen chicken breasts You can do this by patting it down with paper towels. This will help the chicken to cook evenly and thoroughly and will prevent it from steaming.

Preheat your air fryer to 360ºF.

Rub the chicken with oil and season generously with your desired seasoning blend.

Cook for 10 minutes, then flip and cook until the thickest part of the breast reaches an internal temperature of 165ºF. By this point, the outside should be browned and things should star to smell delicious.

Transfer the chicken to a cutting board and let rest for 5-10 minutes before slicing.

Commonly asked questions

More delicious air fryer recipes

• Air Fryer Rotisserie Chicken
• Air Fryer Chicken Nuggets
• How to Cook Frozen Salmon in the Air Fryer
• Garlicky Air Fryer Broccoli
• Air Fryer Chicken Meatballs
• Spicy Air Fryer Steak Fingers with Dill Pickle Dip
• Air Fryer Empanadas

Print

How To Cook Frozen Chicken Breasts In The Air Fryer

When it comes to quick and easy dinners, frozen chicken breasts are a pantry staple. And with this simple air fryer recipe, you can have perfectly cooked, juicy chicken in just minutes – no thawing required!

Course Chicken Recipes

Cuisine American

Keyword air fryer frozen chicken, frozen chicken breasts

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 210kcal

Author Lauren Keating

Equipment

• Air Fryer
• Instant Read Meat Thermometer

Ingredients

• 2 frozen boneless, skinless chicken breasts approx. 1-inch thick
• 1 Tbsp olive oil
• 1 Tbsp seasoning
• ¼ teaspoon Kosher salt

Instructions

• Preheat the air fryer to 360ºF.
• Rub the frozen chicken breasts with oil. Season generously with your desired spice blend and salt. Place the chicken in a single layer in the air fryer basket.
• Cook for 10 minutes.
• Flip the chicken and cook an additional 5 minutes, or approximately 15 minutes total per inch of thickness, until the chicken reaches an internal temperature of 165ºF.
• Remove the chicken from the air fryer basket and let it rest for at least 5 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 5g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 424mg | Potassium: 511mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 3mg

Cook Like a Pro: This Oven-Roasted Beef Tenderloin Takes Less Than an Hour

What you’ll love about this recipe:

• Impressive and elegant, making it perfect for special occasions or holiday dinners.
• Ready in an Hour. This easy, hands-off recipe is ready in about an hour, so you can enjoy your time with your family or guests!
• Naturally gluten-free and low carb.

Ingredients You’ll Need

Beef Tenderloin. Choose a center cut tenderloin that’s roughly 2.5 pounds. This will be enough to feed six to eight people, with some leftover. For the most robust flavor, look for a choice or prime cut with some visible marbling. Certified Angus Beef is always great quality and can be found at big box stores like Sam’s Club or BJ’s for a reasonable price.

Unsalted Butter. Since tenderloin is such a lean cut, it benefits from being cooked with a little bit of fat. Unsalted butter makes a greta base for the horseradish crust, and helps the outside of the beef form a delicious brown crust.

Prepared Horseradish. Use prepared horseradish, which is grated horseradish mixed with vinegar. This has a zippier flavor than creamy horseradish, or horseradish sauce, which is made with sour cream or mayonnaise.

Garlic.

Fresh Herbs. I like to add parsley, rosemary, and thyme to the pan while the beef roasts. This infuses the beef with a subtle flavor that isn’t as pronounced as if you chop them and add them to the horseradish mixture. You can leave them out if you’d like, but they’re a nice touch.

You’ll also need kitchen twine (butcher’s twine) and an instant read thermometer.

How to roast beef tenderloin in the oven

Prepare the beef by tying it with kitchen twine to help it retain its shape while it roasts. Salt the beef generously with kosher salt and refrigerate overnight. Pat dry with paper towels before cooking.

Mix the butter, garlic, and horseradish to form a soft paste.

Sear the beef in a little bit of the butter mixture to create a richly browned crust. Add some herbs to the pan for additional flavor!

Spread the beef with the remaining horseradish butter.

Roast until cooked to your liking. A meat thermometer is a big help here!

Rest the meat for roughly the same amount of time that you roasted it. This will give the juices time to reabsorb into the meat, so it’s tender and juicy. It’s also a great opportunity to finish up any side dishes that you’re making!

Commonly asked questions

More delicious main course recipes for special occasions

• Classic Roast Beef
• Air Fryer Rotisserie Chicken
• Baked Crab Cakes
• Slow Cooker Red Wine Beef
• Prosciutto Wrapped Pork Tenderloin
• Baked Ham with Apricot-Mustard Glaze

Print

Horseradish Crusted Beef Tenderloin

Perfectly cooked beef tenderloin, served medium rare with all the trimmings, will be the star of any holiday meal or weekend get-together.

Course Beef Recipes

Cuisine American

Keyword beef tenderloin, roasted beef loin

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 12 hours hours

Total Time 13 hours hours

Servings 8 people

Calories 415kcal

Author Lauren Keating

Ingredients

• 2-3 pound beef tenderloin
• 1 tablespoon Kosher salt
• cracked black pepper
• ½ cup unsalted butter softened
• 4 cloves garlic minced
• 2 teaspoons prepared horseradish
• au jus or horseradish cream sauce for serving

Instructions

• Rub the beef tenderloin all over with kosher salt. Tie up with kitchen twine. Refrigerate uncovered overnight.
• Preheat the oven to 450ºF.
• Use a kitchen towel to blot away any excess moisture from the outside of the tenderloin. Season with cracked black pepper.
• In a small bowl, mix together the butter, horseradish, and garlic.
• Melt 1 tablespoon of the butter mixture in a large cast-iron skillet and heat over medium-high heat. Add the fresh herbs.
• Sear the beef tenderloin on all sides, about 1 to 2 minutes per side, creating a brown caramelized crust. Spoon the hot butter over the tenderloin as it sears.
• Spread the seared tenderloin with the remaining butter mixture. Transfer the pan to the oven and roast until an instant read thermometer registers your desired temperature, about 20 to 30 minutes. (See suggested temperatures above.)
• Remove the tenderloin from the oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into ¾ inch slices.
• Serve warm, with au jus or horseradish cream sauce.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 1g | Protein: 21g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 935mg | Potassium: 357mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 3mg

Roast beef is the ultimate comfort food. If you’re looking for a great way to make your holiday dinner stand out or just want to serve a delicious Sunday roast that will knock your family’s socks off, you’ll love this melt-in-your-mouth rump roast recipe.

How to Cook a Rump Roast Just Like Grandma’s

There’s nothing better than a juicy roast beef dinner on a cold winter day.

Today, I’m sharing my favorite way to make roast beef in the oven. It’s perfect when you want something easy and delicious to serve for the holidays or to make a Sunday dinner a little more special.

There’s a reason roast beef is such a classic for family gatherings. You don’t need to be a professional chef or even have much experience cooking at all to make it. All you need is a rump roast, some common seasonings, and a baking pan. Once you have those things in place, it’s time to get cooking!

So how do you cook a rump roast? That’s what I’m here for! I’ve got all your answers—including what do to with those leftovers.

What you’ll love about this recipe:

---

• Hands off method. Searing the roast in a hot oven and then turning the heat down to let it roast slowly means you don’t have to dirty a second pan.
• Classic seasonings. We’re keeping things simple here with classic seasonings that let the flavor of the beef shine. That means the leftovers have maximum versatility!
• Melt-in-your-mouth tender. No tough, chewy beef here!

You’ll also need a roasting pan that’s large enough to fit your roast. A meat thermometer is also helpful for ensuring your roast is cooked perfectly.

Commonly asked questions

Print

Classic Oven Roast Beef Recipe

Whether you're hosting a big family gathering or having a quiet meal with your significant other, roast beef is a classic recipe that's a staple at holiday meals and for special occasions. This recipe will show you how to cook a rump roast perfectly so it comes out tender, juicy, and flavorful every time!

Course Beef Recipes

Cuisine American

Keyword classic roast beef, how to cook a rump roast, oven roast beef, roast beef recipe

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Resting Time 2 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 8

Calories 301kcal

Author Lauren Keating

Ingredients

• 3 cloves garlic minced
• 1 Tablespoon fresh rosemary chopped finely (or 1 teaspoon dried rosemary)
• 1 Tablespoon fresh thyme chopped finely (or 1 teaspoon dried thyme)
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• ¼ cup olive oil
• 3 pound rump roast

Instructions

• Preheat your oven to 375°F
• In a small bowl, combine the garlic, rosemary, thyme, salt and pepper. Stir in the olive oil until well combined. Let sit for 5-10 minutes so the herbs soften and the oil takes on their flavor.
• Rub the herb mixture all over roast, making sure it’s completely covered.
• Place roast in roasting pan and cook for 30 minutes to brown the outside.
• Reduce the oven temperature to 225°F and continue cooking for 1 ½ to 2 hours or until an internal temperature reads 135 – 150° F, depending on your desired level of doneness.
• Remove the roast from the oven and cover with it aluminum foil. Let the roast rest for 15-30 minutes before serving.

Notes

Remove the rump roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 1g | Protein: 38g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 677mg | Potassium: 592mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 4mg

My office is in a pretty quiet neighborhood where there aren’t many spots to grab lunch. We pretty much have the cafeteria – which does have some pretty great options – and then two sandwich places that are great, but get old after so many times. 

But in the summer, food trucks line the park and our lunch options explode overnight. Opening day of food truck season is always a huge deal. 

This year, things are different. There aren’t many people going into the office and from the pictures I’ve seen it looks like there are only two or three trucks out. I’ve been working from home – and I usually bring my lunch from home anyway – but I do miss the excitement of getting lunch at the trucks. 

This chicken spiedie recipe, inspired by my go-to order of pasta salad topped with grilled chicken, is my attempt at recreating a little bit of that excitement at home. (If you’re looking for a healthier side dish, try these with my cauliflower tabbouleh recipe)

Spiedies are cubes of marinated and grilled meat, usually served as a sandwich similar to souvlaki. Chicken is the most common, but spiedies can also be made with pork, lamb, or beef. 

They hail from Binghamton, in New York’s southern tier along the Pennsylvania border, but they’re commonly enjoyed at food trucks and local fairs across upstate New York. (For another classic Upstate NY recipe, be sure to check out my beef on weck!)

Homemade spiedies are all about the marinade

Spiedies are all about the marinade, which is a salty, garlicky mixture of oil, red vinegar, lemon juice, and spices. If you’ve ever marinated chicken in Italian dressing, the flavor is similar but spiedies are saltier and have a stronger garlic flavor. They’re so good!! 

You can buy bottled spiedie sauce, but I love making my own homemade spiedie marinade. It’s really easy and uses basic pantry staples. Plus making your own allows you to control what goes into it. For example, I use olive oil instead of soybean oil. 

To make it, you’ll need:

• Olive oil
• Red wine vinegar
• Lemon juice
• Fresh garlic
• Fresh parsley
• Dried oregano
• Salt and Pepper

How to make chicken spiedies on the grill

Cut your chicken into 2-inch cubes and marinate it in the sauce for at least 2 hours, but preferably overnight.

This is a great recipe to prep on Sunday night for an easy Monday night dinner! You know I love a good Marinade Monday.

For the most authentic spiedie flavor, you’ll want to grill your chicken – preferably over charcoal. After the chicken has marinated, arrange it onto skewers and grill over high heat until the chicken is cooked through. This will only take 10-15 minutes over high heat (about 400ºF), since the chicken pieces are so small. 

How to make chicken spiedies on the stove

If you don’t have a grill – or if it’s a cold, rainy summer like this spring has been – you can still make spiedies inside! They won’t have that same char-grilled flavor, but they’re still fantastic. 

When I make this recipe inside, I usually skip the process of skewering the chicken and just throw it right into a hot cast iron pan. Cook the chicken for 5-7 minutes on each side, until it’s deeply browned and cooked through. 

You can serve the cooked chicken on soft Italian bread, over pasta salad, or on top of a salad. You really can’t go wrong. I usually end up eating a good amount straight from the hot pan because I just can’t wait. 

Print

Chicken Spiedies

New York-style chicken spiedies with a delicious homemade marinade full of garlic and lemon.

Course Chicken Recipes

Cuisine American

Keyword chicken spiedie recipe, chicken spiedies, homemade spiedie sauce, spiedie marinade

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 3 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 6 servings

Calories 177kcal

Author Lauren Keating

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 large lemon juiced
• 4 cloves garlic minced
• 1 Tablespoon fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• lemon wedges for serving
• rolls optional, for serving

Instructions

• Cut the chicken into 2-inch cubes.
• Make the spiedie marinade: In a large non-reactive bowl, combine the oil, vinegar, lemon juice, garlic, parsley, oregano, salt, and pepper.
• Add the chicken and stir to coat well. Cover and refrigerate at least 3 hours, or up to 2 days.
• Thread the chicken onto skewers; discard any remaining marinade.
• Grill the chicken over high heat for 10-15 minutes, or until cooked through. Alternatively, cook the chicken in a cast iron skillet over medium-high heat for 8-12 minutes, or until cooked.
• Serve the spiedie chicken on a roll with lemon wedges.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 564mg | Potassium: 575mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

What you’ll love about this dilly beans recipe:

• Crisp, snappy texture – These picked green beans stay crispy for months in the fridge and a great way to preserve the flavor of summer beans
• Affordable – Grab some beans at the farmers market (or from your garden!) and you can make a pint of dilly beans that are tastier and more affordable that store-bought
• Versatile – Add these tangy string bean pickles to all of your favorite summertime dishes
• Vegetarian, Gluten-Free, and Dairy Free – A great snack for so many different lifestyles!

Dilly Beans: Quick Pickled Green Beans

I’m a big fan of pickles, but I have to say that homemade dilly beans are one of my favorite. They’re perfectly tangy, with a snappy texture that’s so satisfying to bite into.

This dilly beans recipe is easy to make, and you can use them in so many different ways—I like to eat them by themselves as a snack or add them to salads. They’re also great as a simple side dish with burgers or barbecue. 

They’re the perfect thing to bring to your next picnic or potluck or to give as a hostess gift. 

Ingredients for quick pickled green beans

To make these refrigerator pickles, you’ll add fresh vegetables to a simple vinegar and salt brine. To make them, you’ll need:

• Green Beans. For the crispiest pickles, use the freshest string beans you can find. You can leave them whole, or trim them as needed to fit in your jar. 
• Vinegar. Use regular old white vinegar for this recipe, as others will affect the flavor of your pickles. 
• Garlic. Fresh is best, and you’ll need whole cloves for this recipe. I like to use local garlic from the farmer’s market or coop for the most pungent lavor. 
• Fresh Dill. What’s a dilly bean without the dill? 
• Salt. 
• Water. 
• Sugar (optional, if you like a slightly sweeter pickle)

You’ll also need a quart sized jar to hold your beans. I recommend a wide-mouth mason jar (the kind with straight sides, like you see here) to make it easy to get the beans in and out. 

How to make dilly beans at home

Start by making your brine. This is what preserves the beans. In a saucepan, combine water, vinegar, salt, and sugar if you’re using it. Bring it to a boil until the salt dissolves, then let it cool slightly so you don’t burn yourself. 

Next, add your green beans, garlic cloves, and fresh dill to a quart size mason jar. 

Carefully pour the brine into the jar, making sure the beans are fully submerged.

Cover and refrigerate for at least two days, or up to 6 months. They pickle flavor will continue to intensify for about a week before it levels out. 

Frequently Asked Questions about making dilly beans

More recipes for pantry staples:

• Hot Italian Giardiniera
• Homemade ketchup
• Blackberry ketchup
• Beer mustard
• Barbecue sauce
• Enchilada sauce
• Pickled Red Onions
• Beet Hummus

Print

Easy Dilly Beans Recipes

Dilly beans are a great way to bring the taste of summer into your kitchen all year long. These quick refrigerator pickles keep their crunchy texture and tangy flavor for months!

Course Snack

Cuisine American

Keyword dilly beans, pickled green beans, quick pickled green beans

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Refrigeration Time 2 days days

Total Time 2 days days 15 minutes minutes

Servings 10 servings

Calories 18kcal

Author Lauren Keating

Equipment

• 1 quart-sized mason jar

Ingredients

• 1 pound green beans
• 1 cup white vinegar
• 1 cup water
• 1 Tablespoon kosher salt
• 2 Tablespoon sugar optional
• 3 cloves garlic cut in half
• ⅛ cup fresh dill

Instructions

• Wash your green beans and trim to fit in your jar.
• Place the beans, garlic, and dill in your jar.
• In a saucepan, bring the water, vinegar, salt, and sugar (if using) to a boil, about 5 minutes. Remove from the heat and let sit for a minute or two to cool slightly.
• Carefully pour the brine into your jar, making sure all of the vegetables are fully covered.
• Cover the jar and place it in the fridge for at least 2 days before eating your pickled beans.
• Store in the refrigerator for up to 6 months.

Notes

For a stronger garlic flavor, thinly slice one clove of garlic (keep the other two halved). 

Nutrition

Serving: 4beans | Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 469mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 0.5mg

Looking to cook fresh salmon filets? Check out my perfect air fryer salmon recipe instead.

I love to cook with fresh ingredients, but it’s always great to have some go-to pantry recipes to have for those times when you haven’t gotten to the grocery store or didn’t have time to plan your next meal ahead of time.

When I’m looking for a healthy dinner that’s quick and easy to throw together, I reach for frozen salmon!

The beauty of frozen salmon is that you don’t have to defrost it before you cook it in your air fryer; you can take it straight from the freezer to your plate in about 15 minutes. But don’t worry! It definitely won’t taste like it was made in a hurry. The air fryer does a great job at not only cooking the fish perfectly but also keeps it moist and delicious!

This simple air fryer frozen salmon is such a versatile dish, too. You can eat it as-is with some rice or quinoa, throw it on a salad, use it in a casserole or with pasta, or make my favorite salmon patties.

What you’ll love about this recipe:

• FAST. No need to defrost your salmon first—just take out what you need and get cooking!
• AIR FRYER RECIPE. No need to heat up your big oven!
• VERSATILE. You can eat the fillets as is with your favorite side dishes or use them in another recipe. Either way, they’re delicious!
• HEALTHY. Salmon is high in protein and Omega-3 fatty acids.
• SPECIAL DIET FRIENDLY. Salmon is naturally gluten-free and low carb. It’s also appropriate for Whole 30, paleo, and keto diets.

What you’ll need to cook frozen salmon fillets

There’s nothing more delicious than a fresh, flavorful piece of salmon. This recipe keeps things super simple, with just a few ingredients. All you need are:

• Frozen salmon fillets. I like to buy individually wrapped fillets so I can easily grab exactly the amount I want to cook. Individaully wrapped salmon also resists freezer burn and prevents ice build-up, so they retain their delicious flavor.
• Lemon slices. I almost always have fresh citrus around, and popping a few lemon sliced on top of the salmon as it cooks is a great way to infuse it with flavor. The lemons soften as the heat up, so they’re extra juicy. Go ahead and squeeze them into your fish before digging in!
• Olive oil.
• Salt and pepper. I use simple seasonings for maximum versatility.

The benefits of frozen salmon

You might think of frozen fish as a bit of a downgrade from fresh-caught salmon, but there’s no reason to fear the freezer! It’s one of the best tools we have in the kitchen, and fish is just one of the many things that are made even better by freezing.

You may not know this, but the “fresh” fish you buy at the supermarket has usually been previously frozen anyway, so you need to eat it pretty quickly.

Buying frozen salmon is more convenient, since freezing halts bacterial growthth and helps ensure your fish doesn’t spoil quickly. You can keep salmon in your freezer for up to six months before it starts to lose its quality. It’s there and ready to cook whenever you’re ready to eat!

Freezing also preserves nutrients, including protein, fat and fat-soluble vitamins like vitamins A and D. So if you’re wondering if frozen salmon is healthy, the answer is a resounding yes! It’s even considered a superfood!

How to cook salmon straight from the freezer

1. Before you start cooking, remove any ice or excess water from the frozen fillet. You can do this by patting it down with paper towels. This will allow the salmon to cook evenly and thoroughly and will prevent it from getting mushy.

2. Pop the frozen salmon in your air fryer for 7 minutes. This step is to defrost the fish, it won’t be fully cooked yet.

3. Brush the salmon with a little bit of olive oil and season generously with salt and pepper. Then, lay the lemon slices in a single layer over the fillets.

4. Return the salmon to the air fryer and cook for 3-7 minutes, depending on how thick your fillets are and how you like your salmon done. (The thin salmon fillets in the photos here took 3 minutes; thicker fillets will take longer.)

Common questions about frozen salmon:

What about the skin?

The skin on salmon is totally edible (and delicious!), so you don’t have to worry about removing it if you don’t want to.

Keeping the skin on the salmon as it cooks also helps insulate it, keeping it moist and holding it together. If your salmon fillets have skin, I recommend cooking them with the skin on, even if you plan to remove it before eating them. Add the salmon skin side down to your air fryer. This prevents the salmon from overcooking. Note however that the skin will not be crispy.

How to know when your salmon is done?

The USDA recommends cooking salmon to an internal temperature of 145ºF, and if you’re pregnant or immuno-compromised you should definitely follow that guideline.

That said, at this temperature, your fish will be very well done and dry. Most chefs recommend cooking salmon to medium, with a temperature of 125-135º (remember the temperature will continue to increase even after you stop cooking).

The easiest way to check for doneness is by using a meat thermometer, but you can also look at it. The salmon should be crisp and slightly browned on the edges and should fall into tender flakes when scraped gently with a fork.

Does cooking salmon in the air fryer dry it out?

If you choose good-quality frozen salmon filets and cook them properly, they will be very moist and juicy even without any sauce or marinade.

Do I need to defrost salmon before cooking it in the air fryer?

Nope! Just follow these instructions and you’ll have perfectly cooked salmon straight from the freezer. It’s so easy!

More delicious salmon recipes

• Salmon and Sweet Potato Sheet Pan Dinner
• Salmon Pasta
• Easy Lemon-Glazed Salmon
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Salmon en Manchamenteles
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls

Print

How to Cook Frozen Salmon in the Air Fryer

If you have a craving for salmon but don't have time to thaw it out, this is the recipe for you. It will take you only minutes to cook this tender and flaky salmon.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword air fryer salmon, frozen salmon fillets, frozen salmon recipe, how to cook salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 servings

Calories 258kcal

Author Lauren Keating

Ingredients

• 2 frozen salmon fillets
• ½ teaspoon olive oil
• ½ lemon thinly sliced

Instructions

• Preheat your air fryer to 390°F according to the manufacturer's instructions.
• Remove any excess ice from your salmon fillets. Place the frozen fillets directly in your air fryer basket. (If your salmon still has the skin on, place it in the basket skin-side down.)
• Cook the frozen salmon for 7 minutes.
• Brush the salmon with olive oil and season with salt and pepper. Lay the lemon sliced over the fillets.
• Return the salmon to the air fryer and cook another 3-7 minutes, or until the salmon is cooked to your liking.

  The cooking time will depend on the thickness of your salmon and your prefered level of doneness. The salmon is ready whn it reaches an internal temperature of 135°F and flakes easily when scraped with a fork. For the salmon pictured above, I cooked for 3 minutes. For thicker fillets I set the timer for 5 minutes.

Nutrition

Serving: 1fillet | Calories: 258kcal | Carbohydrates: 3g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 75mg | Potassium: 870mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 2mg

Brussels sprouts are a polarizing vegetable–either you love them or hate them. Personally, I’m a huge fan.

They weren’t always my favorite though; like many people who grew up in the ’80s I thought they were bitter and had a weird texture.

But that’s because I only ever had them boiled to death! Now, they’re one of my favorite Fall vegetables.

The first time I ever tried (or even heard of) eating raw brussels sprouts salad as was when I reviewed the Power Foods Cookbook. (It’s still one of my favorites!)

Eating them raw might seem odd at first, but it totally works. In fact, this Brussels sprouts salad is one of my favorite fal lside dishes now!

Shaved Brussels sprouts are similar to cabbage, but with a richer flavor that I absolutely adore.

They’ll be a little crunchy at first, but the vinegar in the dressing will help soften them up after a few minutes. In the end, the effect isn’t unlike coleslaw – which makes sense considering brussel sprouts are basically tiny cabbages. See? Not that weird.

It’s basically the perfect side dish to balance out heavier fall and winter meals!

Ingredients for Brussels Sprout Salad

In addition to the Brussels sprouts, you’ll need:

The best part about this salad is how easy it is to make – just combine your ingredients, give everything a good toss, and enjoy! 

• Bacon. Choose a nice smoky bacon and cook it until it’s crispy. You can do this in a pan on the stovetop or throw it in your air fryer at 350ºF for 8-10 minutes. If you have leftover bacon from breakfast, that works here, too!
• Chopped Hazelnuts. I love the bold crunch that chopped hazelnuts add to this salad. If hazelnuts aren’t your jam, you can swap them for walnuts or pecans. For a nut-free option, try adding roasted pumpkin seeds or sunflower seeds!
• Maple Syrup. Maple syrup adds a great sweetness that balances out the bitter sprouts beautifully. If you prefer, you can use a a few teaspoons honey instead.
• Apple Cider Vinegar. Apple cider vinegar adds the perfect amount of tang to the maple vinaigrette. You could also use champagne vinegar or sherry vinegar if you prefer. Avoid red wine vinegar, which is too harsh.
• Dijon Mustard. Grainy or smooth, it’s your choice!

Make the best maple vinaigrette for Brussels sprouts salad

Brussels sprouts can be bitter sometimes, so the sweetness from the maple vinaigrette really balances things out. Plus maple is such a classic autumn ingredient!

To make the dressing, whisk together maple syrup, Dijon mustard, vinegar, and olive oil until combined.

Add a few generous grinds of cracked black pepper to balance out the sweetness of the dressing and give it a taste. If it’s too sweet, you can add a little more vinegar.

This is one of my favorite seasonal salad dressing recipes.

Besides being the perfect salad dressing for winter, it makes a great marinade for chicken or pork chops. When using this as a vinaigrette, I like to add a generous pinch of kosher salt.

How to shred Brussels Sprouts

Once your dressing is ready, you just need to combine it with the rest of the ingredients.

But how do you shred Brussels spouts? There are a few options!

First is the easy way: buy them pre-shredded. I’ve seen bags of shredded sprouts in the produce section of some grocery stores, like Trader Joes. It doesn’t get much more convenient than that!

If you have a food processor, that also makes quick work of shredding your raw sprouts. Just attach the slicing blade and you’ll be good to go in no time at all.

You can also shred your sprouts by hand using a sharp knife. Cut the sprouts in half lengthwise, through the stem. Place the cut side down and cut cross-wise into thin strips. It’s a little tedious, but only takes a few minutes once you get into a good groove.

Variations on this great salad recipe

As written this is a really great salad, but if you’re looking to mix things up you can:

• Add thinly sliced red onions or shallot
• Incorporate shaved celery root
• Stir in some finely diced honeycrisp apples
• Add shredded parmesan cheese or feta cheese
• Stir in some pomegranate arils
• Swap the dressing for a bright citrus vinaigrette

More tasty fall side dish ideas

• Roasted Brussels sprouts with Asiago and Speck
• Potatoes au Gratin
• Vegetarian Rice Pilaf with Apples and Cranberries
• Harissa Brussels Sprouts
• Fresh Green Bean Casserole
• Broccoli Casserole

Print

Brussels Sprout Salad with Maple Vinaigrette

This Brussels sprout salad recipe is great if you're looking for something fresh and different. It has a the perfect combination of textures and flavors that makes it super satisfying. Plus it's easy enough to whip up on a weeknight but elegant enough to feel right at home with your holiday meal.

Course Healthy Salad Recipes

Cuisine American

Keyword brussels sprouts, brussels sprouts salad, shaved brussels sprout salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 147kcal

Author Lauren Keating

Ingredients

• 1 pound Brussels sprouts
• 2 Tablespoons maple syrup
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon extra virgin olive oil
• cracked black pepper
• 2 slices bacon cooked and crumbled
• 2 Tablespoons chopped hazelnuts

Instructions

• Prepare the brussels sprouts by cutting off and discarding the stem. Beginning at the stem end, slice into very thin rounds. Discard any tough white centers.
• Combine the maple syrup, vinegar, mustard, and oil in a large serving bowl. Whisk well to combine. Season to taste with black pepper.
• Add the shredded Brussels sprouts, bacon, and hazelnuts. Stir to combine. Let sit for 5 minutes before serving.

Notes

If you plan to make this salad more than an hour or so in advance, I recommend mixing the vinaigrette up in a small bowl or jar and dressing the salad just before serving. This will keep the shredded sprouts from wilting too much.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 508mg | Fiber: 5g | Sugar: 9g | Vitamin A: 859IU | Vitamin C: 97mg | Calcium: 67mg | Iron: 2mg

I originally posted this brussels sprout recipe on 10/7/2012. This post was updated with new photos on 11/15/2021. Here are the originals!