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Balsamic Roasted Brussels Sprout Salad

Balsamic roasted brussels sprouts salad can easily become the star of a holiday dinner table.
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Balsamic roasted brussels sprouts and carrots combine with some fresh fruit and turn out to be one of the tastiest side dishes.

Ingredients

Units Scale
  • 1 pound brussels sprouts, trimmed and halved lengthwise
  • 2 carrots, cut in circles
  • 2 tablespoons olive oil
  • 1 teaspoon salt or to taste
  • 1/4 cup balsamic vinegar, divided
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped sun-dried tomatoes
  • 1/4 cup pomegranate arils
  • 1 persimmon, sliced
  • 1 clementine, sliced or separated into segments
  • Fresh mint for garnish

Instructions

  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.

Notes

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

Nutrition

Find it online: https://www.giverecipe.com/balsamic-roasted-brussels-sprouts-salad/