Description
A Thanksgiving salad that is crispy on the outside and juicy on the inside.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons balsamic glaze
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until the outer leaves are crispy and the sprouts are tender.
- In a medium bowl, combine the roasted Brussels sprouts, dried cranberries, and chopped pecans.
- Drizzle with balsamic glaze and toss to coat.
- Serve immediately.
Notes
- For extra crispiness, you can broil the Brussels sprouts for the last 1-2 minutes, watching them closely to prevent burning.
- If you don’t have balsamic glaze, you can reduce balsamic vinegar in a small saucepan over medium heat until thickened.
- Other nuts like walnuts or almonds can be substituted for pecans.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Thanksgiving salad, roasted Brussels sprouts, crispy salad, juicy salad, holiday side dish, vegetarian salad, pecans, cranberries, balsamic glaze