Get ready to elevate your salad game with a delightful twist that combines the earthy richness of Brussels sprouts with the sweet, aromatic notes of quince! Our Maple Roasted Brussels Sprout and Quince Salad is not just a dish; it's a celebration of flavors that will leave your taste buds dancing. Perfect for a cozy dinner or a festive gathering, this vibrant salad is drizzled with maple syrup and topped with crunchy pecans and creamy feta, making it a crowd-pleaser that’s as nutritious as it is delicious. Dive into this recipe and discover how to create a stunning dish that’s sure to impress!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1 quince, peeled and diced
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup pecans, toasted
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the Brussels sprouts thoroughly and trim off the tough stem ends. Cut each sprout in half lengthwise, ensuring they are roughly the same size for even roasting.
- Carefully peel the quince, removing the skin and core. Dice the quince into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts and diced quince. Drizzle with olive oil, maple syrup, and season generously with salt and freshly ground black pepper. Toss the ingredients until they are evenly coated.
- Spread the Brussels sprouts and quince in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast and caramelize properly.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the vegetables once halfway through cooking. Look for a golden-brown color and crispy edges on the Brussels sprouts.
- While the vegetables are roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
- Once the Brussels sprouts and quince are roasted, remove from the oven and let cool for 5 minutes to allow flavors to settle.
- Transfer the roasted vegetables to a serving platter. Sprinkle the toasted pecans and crumbled feta cheese over the top.
- Serve warm as a side dish or light main course, allowing the maple glaze to highlight the caramelized flavors of the Brussels sprouts and quince.
Tips
- Choose Fresh Ingredients: For the best flavor, select fresh Brussels sprouts and a ripe quince. Look for firm, unblemished sprouts and a quince that yields slightly to pressure.
- Uniform Cutting: Ensure that the Brussels sprouts and quince are cut into similar sizes to promote even roasting. This will help achieve that perfect caramelization.
- Don’t Overcrowd the Pan: Spread the vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, preventing that delicious crispy texture.
- Watch the Roasting Time: Keep an eye on the Brussels sprouts as they roast. They should be golden brown and crispy on the edges. Adjust the cooking time based on your oven’s performance.
- Toast the Pecans: Toasting the pecans enhances their flavor and adds a delightful crunch. Just a few minutes in a dry skillet will do the trick—be careful not to burn them!
- Serve Warm: This salad is best enjoyed warm, allowing the flavors to meld beautifully. Serve it as a side dish or a light main course for a satisfying meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 7g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
