Roasted Brussels Sprout Salad
Brussels sprouts are halved and roasted at high heat until the outer leaves char and crisp while the cores turn sweet and tender. Roughly chopped walnuts echo the roasted nuttiness, and dried cranberries lift the palate with tart-sweet fruit bursts. A Dijon mustard and apple cider vinegar vinaigrette introduces sharp acidity that balances the caramelized sweetness. Grated parmesan adds a salty umami finish, and the salad is at its best in winter when the sprouts are naturally sweeter and less bitter.
Adjust Servings
Instructions
- 1
Preheat oven to 220C (425F).
- 2
Halve Brussels sprouts and toss with olive oil and salt.
- 3
Roast for 18-20 minutes until edges are crisp and browned.
- 4
Whisk vinegar and Dijon mustard for the vinaigrette.
- 5
Toss roasted sprouts with walnuts, cranberries, and parmesan.
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