Roasted Carrot, Brussels Sprout, and Cranberry Salad
A warm and colorful salad featuring tender roasted carrots, fresh brussels sprout leaves, and plump rehydrated cranberries, seasoned with smoked paprika and a poppy seed vinaigrette.
Ingredients
- •4 medium carrots
- •¼ tsp smoked paprika
- •⅛ tsp cayenne pepper
- •2 Tbsp extra-virgin olive oil
- •¾ tsp kosher salt
- •2 Tbsp red wine vinegar
- •¼ cup dried cranberries
- •1 tsp poppy seeds
- •6 oz brussels sprouts
- •brussels sprout leaves
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
15 min
