Roasted Carrot Brussels Sprout And Cranberry Salad Recipes

ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY

Roasted Brussels Sprouts Salad Recipe by Tasty image

Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they're perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you'll want to make a big batch of for later.

Provided by Tiffany Lo

Categories Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 lb brussels sprouts
salt, to taste
pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
¼ cup greek yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dijon mustard
1 clove garlic, minced
salt, to taste
pepper, to taste
½ lb mixed greens
⅓ cup carrot, shredded
⅓ cup almond, sliced
⅓ cup dried cranberry
⅓ cup shredded parmesan cheese

Steps:

Cut the stems off the brussels sprouts, then cut into quarters.
Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
Lightly grease the baking sheet with oil and spread evenly.
Bake for 20-25 minutes at 400°F (200°C).
For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
Pour dressing over the salad and mix well.
Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

Roasted Brussels Sprouts with Cranberries image

There's nothing to this recipe-the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. -Ellen Ruzinsky, Yorktown Heights, New York

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings

Number Of Ingredients 5

Ingredients

3 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup dried cranberries

Steps:

Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED CARROT, BRUSSELS SPROUT, AND CRANBERRY SALAD

Roasted Carrot, Brussels Sprout, and Cranberry Salad image

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Provided by Anna Stockwell

Categories Salad Carrot Paprika Pepper Vinegar Cranberry Poppy Brussels Sprout Thanksgiving Side Wheat/Gluten-Free Dairy Free

Yield 2-4 servings

Number Of Ingredients 9

Ingredients

4 medium carrots (about 8 oz.), sliced on a diagonal 1/4" thick
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
2 Tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
2 Tbsp. red wine vinegar
1/4 cup dried cranberries
1 tsp. poppy seeds
6 oz. brussels sprouts, leaves separated

Steps:

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.
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.

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