Are you ready to turn those once-dreaded Brussels sprouts into a mouthwatering masterpiece that will have everyone asking for seconds? This Roasted Brussels Sprouts Salad with Cranberries is not just a side dish – it's a culinary revolution that combines crispy, caramelized sprouts with sweet cranberries, crunchy walnuts, and creamy goat cheese. Prepare to be amazed by a recipe that takes humble vegetables to a whole new level of deliciousness!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup goat cheese, crumbled
- 2 tablespoons balsamic glaze
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting Brussels sprouts, allowing them to become crispy and caramelized.
- Prepare the Brussels sprouts by trimming the stem ends and removing any yellow or damaged outer leaves. Cut each Brussels sprout in half lengthwise to ensure even roasting.
- In a large mixing bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil. Toss them well to ensure that all the sprouts are evenly coated with oil.
- Season the Brussels sprouts with salt and pepper to taste. This will enhance their flavor as they roast.
- Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Make sure they are not overcrowded to allow for proper roasting. If necessary, use two baking sheets.
- Place the baking sheet in the preheated oven and roast the Brussels sprouts for about 20 minutes, or until they are golden brown and crispy on the edges. Stir them halfway through the cooking time to ensure even browning.
- While the Brussels sprouts are roasting, prepare the remaining ingredients. In a small bowl, chop the walnuts and set them aside. You can toast them in a dry skillet over medium heat for a few minutes if you prefer a richer flavor.
- Once the Brussels sprouts are done roasting, remove them from the oven and let them cool for a few minutes. This will help maintain their texture in the salad.
- In a large serving bowl, combine the roasted Brussels sprouts, dried cranberries, and chopped walnuts. Toss them gently to mix the ingredients without breaking the sprouts.
- Sprinkle the crumbled goat cheese over the salad and drizzle with balsamic glaze. The creamy goat cheese will add a nice contrast to the roasted sprouts and the sweet cranberries.
- Give the salad a final gentle toss to combine all the ingredients. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve the Roasted Brussels Sprouts Salad warm or at room temperature as a delicious side dish or a light main course. Enjoy!
Tips
- Choose Fresh Sprouts: Select firm, bright green Brussels sprouts with tight leaves for the best roasting results.
- Cut Evenly: Halve the sprouts lengthwise to ensure even cooking and maximum caramelization.
- Don't Overcrowd: Use a large baking sheet and spread sprouts in a single layer to achieve that perfect crispy exterior.
- Oil and Season Generously: Coat the sprouts well with olive oil and don't be shy with salt and pepper.
- Roasting Perfection: Aim for golden brown edges and a crispy texture – this is where the magic happens!
- Cheese Tip: Add goat cheese just before serving to keep it fresh and prevent melting.
- Balsamic Glaze Trick: Drizzle the glaze sparingly for a sweet and tangy finish that elevates the entire dish.
- Make Ahead: You can roast the Brussels sprouts in advance and assemble the salad just before serving to save time.
- Serve Warm or at Room Temperature: This versatile salad is delicious either way, making it perfect for any occasion.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 30g
Protein: 6g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 10mg
