Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup grated Parmesan cheese (optional)
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Brussels sprouts by washing, trimming, and halving them.
- Season the Brussels sprouts with olive oil, salt, and pepper; toss to coat.
- Spread the Brussels sprouts on a baking sheet and roast at 400°F (200°C) for 20-25 minutes.
- While roasting, whisk together dressing ingredients in a small bowl.
- Combine roasted Brussels sprouts with cranberries, nuts, and dressing, then toss gently to serve.
Notes
- Add lemon juice for extra flavor in the dressing.
- Adjust the amount of maple syrup or honey for sweetness.
- Toast nuts for enhanced flavor and crunch.
- Prepare ahead of time for the flavors to meld.
- Serve as a side dish with roasted meats or vegetarian options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg