Roasted carrot, brussels sprout, and cranberry salad
Enjoy the vibrant flavors of roasted carrot, brussels sprout, and cranberry salad. A delightful mix of savory and sweet tastes in every bite. Perfect for any meal!
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
Instructions:
- Start by heating the oven to 350°F. Mix together the carrots, paprika, cayenne, 1 tablespoon of oil, and 1/2 teaspoon of salt on a baking sheet with edges. Cook until the carrots are soft and have a golden-brown color, usually around 20 minutes.While the carrots are cooking, heat vinegar and 2 tablespoons of water in a small saucepan on medium heat until it boils (you can also do this in the microwave using a heatproof bowl). Take it off the heat, add cranberries, and let them sit for 10 minutes. Then strain the cranberries through a fine sieve into a medium bowl, keeping the cranberries aside. Remove all the liquid from the bowl except for 1 tablespoon, then mix in poppy seeds and the remaining 1 tablespoon of oil and 1/4 teaspoon of salt. Finally, add the brussels sprout leaves, carrots, and the reserved cranberries, mixing everything together.
Summary:
- Calories: 540 kcal
- Fat: 30 g
- Protein: 8 g
- Carbs: 69 g
- Potassium: 1377 mg
- Magnesium: 77 mg