Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette is a delightful dish that brings together earthy flavors and a touch of sweetness. This salad is not only simple to prepare but also bursting with freshness, making it an excellent choice for lunch or dinner. With a few simple ingredients, you can create a nutritious and satisfying meal that stands out on any table.
Recipe Information
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 180
Protein: 4g
Carbohydrates: 15g
Fat: 12g
Fiber: 4g
Sugar: 5g
Sodium: 150mg
Why Make Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette is packed with nutrition, offering vitamins, minerals, and a wealth of fiber. The combination of roasted Brussels sprouts, sweet cranberries, and crunchy nuts creates a medley of textures and flavors that’s incredibly appealing. Plus, this salad is versatile; you can easily adjust the ingredients based on what you have on hand, making it a go-to recipe for busy days or festive gatherings.
How to Make Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette Step by Step
Ingredients
1 lb Brussels sprouts, halved
2 tbsp olive oil
Salt & pepper, to taste
1/4 cup dried cranberries
1/4 cup toasted almonds or pecans
3 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp honey
1 tsp fresh rosemary, finely chopped
Salt & pepper, to taste
Directions
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes until they are crispy and golden. While the Brussels sprouts are roasting, whisk together the apple cider vinegar, olive oil, honey, rosemary, salt, and pepper in a small bowl. Once the Brussels sprouts are done, combine them with the dried cranberries and toasted nuts. Drizzle with the prepared vinaigrette and serve either warm or at room temperature.
How to Serve Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
This Roasted Brussels Sprout Salad works wonderfully as a side dish to grilled chicken or salmon. You can also serve it alongside a refreshing citrus salad to balance the flavors. For a heartier meal, consider pairing it with quinoa or brown rice.
How to Store Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
Store any leftovers in an airtight container in the refrigerator for up to three days. If you want to reheat it, gently warm the salad in a skillet or microwave until just heated through. For longer storage, consider freezing the roasted Brussels sprouts alone, then toss them with the other ingredients when ready to enjoy again.
Expert Tips for Cooking Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
- Ensure the Brussels sprouts are evenly halved for uniform cooking.
- Use fresh rosemary for the best flavor; dried rosemary works in a pinch but may alter the taste.
- Feel free to add other roasted vegetables like sweet potatoes or carrots for extra nutrition and flavor.
- Let the salad sit for a few minutes after dressing; this allows the flavors to meld beautifully.
- Swap honey for maple syrup for a vegan option that still adds sweetness.
Delicious Variations of Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
For a spicier kick, add a pinch of red pepper flakes to the vinaigrette. You can also enhance this dish with seasonal citrus by including segments of orange or grapefruit. For a herbed variation, mix in other fresh herbs like thyme or parsley to complement the rosemary.
Frequent Questions about Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
What can I use instead of honey?
You can substitute honey with agave syrup or maple syrup for a vegan-friendly alternative.
Can I make this salad ahead of time?
Yes! You can roast the Brussels sprouts and make the vinaigrette ahead of time; just combine them shortly before serving to maintain freshness.
Is this salad suitable for meal prep?
Absolutely! It holds up well in the fridge and can be made in batches for easy lunches throughout the week.
Conclusion
Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette is a fantastic recipe that packs flavor and health into one delicious dish. Easy to prepare and truly customizable, it’s sure to become a favorite in your kitchen. Don’t wait—try making this vibrant salad today and savor the perfect blend of tastes!
Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
Ingredients
For the Salad
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil For roasting
- Salt & pepper, to taste
- 1/4 cup dried cranberries
- 1/4 cup toasted almonds or pecans Use your choice of nuts
For the Vinaigrette
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil For the dressing
- 1 tsp honey Can substitute with maple syrup for a vegan option
- 1 tsp fresh rosemary, finely chopped Fresh preferred for better flavor
- Salt & pepper, to taste
Instructions
Cooking
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread them out on a baking sheet and roast for 20–25 minutes until crispy and golden.
- While the Brussels sprouts are roasting, whisk together the apple cider vinegar, olive oil, honey, rosemary, salt, and pepper in a small bowl.
- Once the Brussels sprouts are done, combine them with the dried cranberries and toasted nuts.
- Drizzle with the prepared vinaigrette and serve either warm or at room temperature.
