If there’s one side dish that deserves a comeback tour, it’s Brussels sprouts. Forget everything you think you know about those soggy little green globes that haunted childhood dinner plates — we’re here to rebrand them. This Brussels Sprouts Salad with Butternut Squash and Charred Jalapeño Vinaigrette from the kitchen of Johnny Sánchez, the acclaimed modern Mexican restaurant, is a vibrant, flavor-packed revelation. It’s the kind of dish that makes you feel fancy without requiring a culinary degree — perfect for family gatherings, Friendsgiving, or that one potluck where you want to casually upstage everyone else.

And the best part? It’s quick, simple, and full of personality — just like we like our side dishes.

Ingredients

For the Salad:

2 lbs Brussels sprouts, trimmed and halved
1 butternut squash, peeled and diced
4–6 slices double-thick applewood smoked bacon, diced into ¼-inch pieces
1 cup roasted jalapeño vinaigrette (see recipe below)
½ cup cotija cheese
1 serrano pepper, thinly sliced (optional, but we dare you)
¼ bunch cilantro, chopped
Olive oil, salt, and pepper to taste
Fresh thyme and sage sprigs

For the Roasted Jalapeño Vinaigrette:

3 jalapeños, roasted, peeled, and seeded
3 grilled green onions
3 roasted garlic cloves
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon agave nectar
½ cup rice wine vinegar
2 cups olive oil
1 bunch cilantro
Salt to taste

Step-by-Step Instructions

Let’s get roasting.
Start by peeling and dicing your butternut squash into bite-sized cubes. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet with sprigs of thyme and sage. Roast at 375°F until tender and lightly caramelized — about 25–30 minutes. Think golden edges, not burnt offerings.
Make the bacon magic happen.
While your squash is roasting, fry the diced applewood smoked bacon in a large skillet over medium heat until perfectly crispy. This is not the time to rush — patience equals crunch. Once done, remove the bacon bits and set them aside, reserving all that glorious bacon fat in the pan. That’s liquid gold, and we’re about to use it.
Fry the Brussels sprouts.
Take those halved Brussels sprouts, and carefully fry them in the reserved bacon fat until golden brown and crispy around the edges. Remove and drain on paper towels, sprinkling them immediately with salt. They should look like they’ve been kissed by flavor, not burned by regret.
Whip up the vinaigrette.
For the roasted jalapeño vinaigrette, char the jalapeños and green onions until they’re soft and blistered. Roast the garlic cloves in a bit of oil until golden and aromatic. Once everything’s cooled, blend the garlic, jalapeños, green onions, orange juice, lime juice, rice wine vinegar, agave nectar, and cilantro until smooth. Slowly stream in olive oil to emulsify, and season with salt. This dressing? It’s zesty, smoky, and unapologetically bold — just like us.
Bring it all together.
In a large bowl, toss your roasted squash, crispy Brussels sprouts, bacon bits, and that fiery jalapeño vinaigrette until everything’s coated. Transfer to a serving platter, then top with cotija cheese, cilantro, and thin slices of serrano pepper. Step back, admire your creation, and resist the urge to eat it all before your guests arrive.

Brussels Sprouts, Reinvented

This Brussels sprouts salad is proof that side dishes can absolutely steal the show. Between the sweet caramelized squash, the smoky-spicy vinaigrette, and those irresistible bacon bits, every bite hits a different note — and somehow, they all sing in harmony.

We owe this culinary symphony to the creative minds at Johnny Sánchez, whose New Orleans kitchen turned humble Brussels sprouts into a modern Mexican-inspired masterpiece. Whether you’re cooking for family, impressing dinner guests, or just trying to redeem your relationship with green vegetables, this dish is your new go-to.

Because life’s too short for boring veggies — and with Brussels sprouts this good, you might just forget about the turkey.

Aarón Sánchez's Recipes

Brussels Sprouts Salad w/ Butternut Squash and Charred Jalapeno Vinaigrette

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