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Active Time
20 minutes
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Total Time
40 minutes
A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.
Ingredients
2–4 servings
Step 1
Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
Step 2
Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.
How would you rate Roasted Carrot, Brussels Sprout, and Cranberry Salad?
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Reviews (3)
Back to TopMaybe I'm just not a fan of raw brussels sprouts, but this salad was like eating grass. I'm not one to drench a salad in dressing, but this was light on the liquid, which made it even more dry in the mouth.
Anonymous
Palo Alto, CA
8/24/2020
I will definitely use this again. I did blanch the outer leaves of the sprouts before tossing them with the dressing. (the core of the sprouts are for another recipe.) I served it chilled with cornish game hen. Yes, you could add more items to the salad but if you are watching calories, it is good as written and so pretty.
orbluehen@gmail.com
Oregon
11/29/2019
Good but felt like it was missing some elements. Next time I'll add chilis and goat cheese.
Anonymous
San Francisco, CA
11/13/2018
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