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Epicurious

Roasted Carrot, Brussels Sprout, and Cranberry Salad

By Anna Stockwell

3.0

(5)

Roasted carrot and Brussels sprout salad in a white serving dish with a silver serving spoon.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

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

Recipe information

  • Total Time

    40 minutes

  • Yield

    2–4 servings

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

Preparation

  1. Step 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.

    Step 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.

TagsSaladDried CranberryDried FruitFruitCarrotRoot VegetableVegetableBrussels SproutPoppy SeedSeedSideDinnerVeganVegetarianGluten FreeNut FreeDairy FreeEasyRoastChristmasThanksgivingFallEpicurious

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