Roasted Brussels sprouts Salad with
Cranberries & Pecans
Serves: 4
Difficulty
Level: Easy
Are you looking for a salad with a
little something different? This could
be it. Personally, I love Brussels sprouts – raw or roasted. But if someone in your household is less
excited by eating these baby cabbages – roasting them may be the answer. Like
so many vegetables, roasting brings out the toasted sweeter flavor. Couple that
with cranberries, nuts and vinaigrette and you have a divine flavor combination
and great side course or entrée. Brussels sprouts might just be the rising stars
of the vegetable patch. These once-reviled cruciferous vegetables – cousins to
cabbage, broccoli, cauliflower and kale – are increasingly ubiquitous on
restaurant menus and at farmers markets. The flavorless boiled version is now
most likely to be served roasted, fried or even raw and shaved into a salad.
Perhaps best of all, Brussels sprouts are nutritional powerhouses, loaded with
vitamins, cholesterol-reducing fiber, folate and antioxidants.
When shopping, look for Brussels
sprouts that are bright green, have tight heads, avoiding those with loose
leaves, surface gashes or significant blemishes. They should be firm without any
soft spots. Buying them in uniform size will help them cook more evenly. Store Brussels
sprouts in a plastic bag in your refrigerator’s crisper, where they’ll keep for
at least one week, if not a little longer.
- 6 Tb of olive oil (divided)
- 1 Tb pomegranate, or sherry, vinegar
- 1 tsp Dijon mustard
- Salt, black pepper and cayenne pepper to taste (divided)
- 12 oz. of Brussels sprouts, halved
- 1 head Bibb lettuce, torn into bite-size pieces
- 2 oz. dried cranberries
- 2 oz. roasted pecans
- Juice from one lemon
Preheat your oven to 400 degree F.
To make vinaigrette: whisk 3 Tb olive oil, pomegranate vinegar, Dijon
mustard, salt and black pepper
in a small bowl. Set aside.
To clean your Brussels sprouts, rinse them off in cold water to remove any dust or
dirt. Using a sharp small knife, take off the tip of the stem and discard.
Remove any outer leaves with blemishes. Place the cut stem on your cutting
board and slice the Brussels sprout in half from top to bottom. In a medium
bowl, combine 3 Tb of olive oil, lemon
juice, salt and cayenne pepper. Toss in the cut Brussels sprouts – mix and
coat in oil mixture.
Brussels sprouts coated with olive oil, lemon juice, salt and cayenne pepper - into the oven! |
Place cut side down on a cookie sheet and
roast in oven until dark brown and tender, about 35-40 minutes. Transfer to a
salad bowl; add a Tb or two of dressing to warm sprouts. Mix and allow to cool
to room temperature.
Add torn lettuce, cranberries,
pecans and remainder of vinaigrette to salad bowl with Brussels sprouts. Mix
gently and serve immediately to accolades and your healthy family!
Larue
Linda, I am going to make this recipe! I don't even cook, but I think I can handle this ! Will let you know how it comes out ! The pecans and cranberries sound delicious !
ReplyDeleteThis is easy and I am sure you will love it. Please do let me know how it turns out for you. Larue
DeleteI made this recipe twice already. The second time I added some cucumbers and chickpeas.
ReplyDeleteAt first it seemed so wrong to burn food on purpose so I appreciated the pictures or I would have not been brave enough.
I guess I like Brussels sprouts!
So very glad you do like Brussels sprouts...they are fabulous!
ReplyDelete