This salad is a delightful way to enjoy Brussels sprouts, even if you think you don’t like them! Roasting brings out their sweetness, while the tangy vinaigrette and crunchy pecans create a perfect balance of flavors and textures.
Instructions:
1. Preheat oven to 400°F (200°C).
2. Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized, stirring occasionally.
4. While the Brussels sprouts roast, whisk together all dressing ingredients in a small bowl.
5. In a large bowl, combine the roasted Brussels sprouts, dried cranberries, and chopped pecans.
6. Pour the dressing over the salad and toss to coat.
7. Serve warm or at room temperature.
Ingredients:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dried cranberries
1/4 cup chopped pecans
Balsamic Vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
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