Description
Tiny florets turn golden and crisp under high heat, then mingle with ruby cranberries, toasted walnuts, and a honeyed balsamic drizzle for a salad that’s full of texture and zesty-sweet pop
Ingredients
- 1 pound brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the ends off the brussels sprouts and slice them in half.
- In a bowl, toss the sprouts with olive oil, kosher salt, and black pepper.
- Spread the sprouts evenly on the prepared baking sheet.
- Roast for 20 to 25 minutes, shaking the pan halfway through, until sprouts are golden and crispy.
- Meanwhile, whisk together balsamic vinegar and honey in a small bowl.
- Transfer roasted sprouts to a serving bowl and drizzle the balsamic-honey dressing over them.
- Sprinkle dried cranberries, chopped walnuts, and grated parmesan cheese on top, then toss gently.
Notes
- For extra crispiness, roast sprouts cut-side down on the baking sheet.
- Adjust the honey amount to make the dressing sweeter or more tangy.
- Swap walnuts for pecans or almonds according to preference.
- Serve the salad warm or at room temperature for best flavor and texture.