Brussels Sprouts Salad with Shiso Pesto

Last month, a friend took me to a cozy little restaurant, and I ordered a roasted Brussels sprouts salad tossed in basil pesto. It was simple, vibrant, and incredibly delicious — crispy edges, nutty cheese, herby brightness in every bite.

On the drive home, I couldn’t stop thinking about it. But instead of recreating it with basil, I wanted to give it a Japanese twist. That’s when the idea hit me: why not use fresh shiso leaves instead?

If you’ve ever cooked Japanese food at home, you know shiso has a bold, slightly minty, slightly peppery aroma that instantly elevates a dish. It’s commonly used in sushi, tempura, or as a garnish — but blended into pesto? It’s magic.

This Brussels Sprouts Salad with Shiso Pesto is roasted, savory, slightly crispy, and bright with fresh herb flavor. It’s the perfect side dish for dinner, but honestly, I’ve been eating it straight from the bowl for lunch.

Why You’ll Love This Recipe

Roasted Brussels sprouts become sweet and crispy
Shiso pesto adds a fresh Japanese-inspired twist
Easy to make with simple ingredients
Great as a side dish or light lunch

RECIPE

Servings: 3-4

Time: 30 min

Ingredients:

For the Roasted Brussels Sprouts

2 cups brussels sprouts
a pinch of salt
2 tbsp olive oil

For the Shiso Pesto

1 garlic clove
20–25 fresh shiso leaves
3 tbsp olive oil
3 tbsp grated parmesan cheese
1 tbsp pine nuts or sesame seeds (optional)

Instructions:

Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
If some are large, you can quarter them so they cook evenly.
Season and Roast
Place the Brussels sprouts on a baking tray.
Toss them with a pinch of salt and 2 tbsp of olive oil, making sure they’re evenly coated.
Spread them out in a single layer with the cut side facing down for better caramelization.
Bake at 400°F (200°C) for 18–20 minutes, or until the edges are deeply golden and crispy.
Tip: Don’t overcrowd the pan. If the sprouts are too close together, they’ll steam instead of roast.
Make the Shiso Pesto
While the Brussels sprouts are roasting, prepare the pesto.
In a mortar and pestle (or a food processor), grind the garlic first until smooth.
Add the shiso leaves and continue grinding.
Slowly drizzle in 3 tablespoons of olive oil while mixing.
Stir in the grated Parmesan cheese and pine nuts or sesame seeds if using.
Taste and adjust with a little salt if needed.
Tip: If using red shiso, your pesto will turn a beautiful deep purplish-green color. Green shiso gives a brighter, fresher look.
Toss and Serve
Once the Brussels sprouts are cooked, let them cool slightly for a few minutes.
Add them to a bowl and toss gently with the shiso pesto until evenly coated.
Serve warm or at room temperature.

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Flavor Notes

The roasted Brussels sprouts become slightly sweet and nutty.
The shiso adds a refreshing herbal kick that’s more complex than basil.
Parmesan gives it richness and umami.
Pine nuts add creaminess, while sesame seeds give it a subtle Japanese touch.

Variations & Add-Ons

Add protein: Toss in grilled chicken or crispy tofu to make it a complete meal.
Make it vegan: Skip the Parmesan and use nutritional yeast instead.
Add crunch: Top with toasted almonds or extra sesame seeds.
Add brightness: A squeeze of lemon at the end enhances the freshness.
Turn it into pasta: Mix with spaghetti or soba noodles for a quick herb-forward pasta dish.