Roasted Brussels Sprout Salad

Name: Roasted Brussels Sprout Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: Brussels sprouts 300 g; walnuts 40 g; dried cranberries 30 g; parmesan cheese 25 g; olive oil 1.5 tbsp; Dijon mustard 1 tsp; apple cider vinegar 1 tbsp; salt 0.5 tsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Roasted hard, Brussels sprouts char at the loose outer leaves and turn sweet and brown on the cut face.

A crowded pan steams them in their own moisture, and the leaves never crisp. A sharp Dijon and cider vinegar dressing pushes back against that sweetness, while dried cranberries bring tartness and parmesan adds salt. Walnuts carry the same toasty note as the browned sprouts and give the salad more to chew on. After a winter frost, sprouts lose much of their bitterness and turn noticeably sweeter, and the salad is at its best in the cold months.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Preheat the oven fully to 220C or 425F.

Trim just the dry base from 300 g Brussels sprouts, then halve them through the stem so each piece stays intact during roasting.
2

Place the Brussels sprouts in a large bowl with 1.5 tablespoons olive oil and 0.5 teaspoon salt.

Toss until the cut faces and loose outer leaves look lightly glossy, adding no extra liquid.
3

Spread the sprouts on the pan in one layer, cut side down where possible.

Leave space between pieces because crowded sprouts steam instead of crisping, then roast for about 18 minutes before checking.
4

Remove the pan when the edges are deep brown and the loose leaves are crisp.

If the color is still pale, roast 2 minutes longer, but lift out any leaves that are turning black.
5

While the sprouts roast, whisk 1 tablespoon apple cider vinegar with 1 teaspoon Dijon mustard in a bowl.

Stir until the mustard is fully dispersed so the vinaigrette seasons evenly instead of leaving sharp clumps.
6

Pour the vinaigrette over the hot sprouts first so it soaks into the cut sides.

Add 40 g walnuts, 30 g dried cranberries, and 25 g parmesan, then toss gently to keep the crisp edges intact.