Roasted Brussels Sprout Salad with Rosemary Cider Vinaigrette
A delightful and nutritious salad combining roasted Brussels sprouts, sweet cranberries, and crunchy nuts, topped with a 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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the roasted Brussels sprouts alone and toss them with the other ingredients when ready to enjoy again.