Balsamic Roasted Brussels Sprout Salad
Balsamic roasted brussels sprouts and carrots combine with some fresh fruit and turn out to be one of the tastiest side dishes.
INGREDIENTS
- 1 pound brussels sprouts trimmed and halved lengthwise
- 2 carrots cut in circles
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- ¼ cup balsamic vinegar divided
- 2 tablespoons lemon juice
- 1 tablespoon chopped sun-dried tomatoes
- ¼ cup pomegranate arils
- 1 persimmon sliced
- 1 clementine sliced or separated into segments
- Fresh mint for garnish
INSTRUCTIONS
- Preheat oven to 400F and line a baking sheet with parchment paper.
- 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.
- Remove from oven, flip brussels sprouts and carrots over. Bake for another 10-15 minutes or until the cut-sides look nicely charred.
- 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
Calories: 213kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 637mgPotassium: 794mgFiber: 6gSugar: 10gVitamin A: 5962IUVitamin C: 139mgCalcium: 82mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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