Balsamic Roasted Brussels Sprouts Salad

Balsamic roasted brussels sprouts salad can easily become the star of a holiday dinner table.

Balsamic roasted brussels sprouts and carrots combine with some fresh fruit and turn out to be one of the tastiest side dishes.




  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. Place the halved brussels sprouts and carrots on the baking sheet. Drizzle with olive oil, half of the balsamic vinegar and salt. Using a spoon, toss them well. Make sure the brussels sprouts are cut-side down and in a single layer. Bake for 15 minutes or until they get light brown.
  3. Remove from oven, flip brussels sprouts and carrots over. Bake for another 10-15 minutes or until the cut-sides look nicely charred.
  4. In a large bowl, whisk together the rest of the balsamic and lemon juice. Toss with roasted sprouts, carrots, chopped sun-dried tomatoes and pomegranate arils. Taste and add more salt if needed. Top with sliced persimmon and clementine. Garnish with fresh mint sprigs and serve.


Soak sun-dried tomatoes in hot water for 5 minutes and then chop.