Name: Roasted Carrot, Brussels Sprout, and Cranberry Salad
Cook time: 20 minutes
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

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

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.

TagsSalad Dried Cranberry Dried Fruit Fruit Carrot Root Vegetable Vegetable Brussels Sprout Poppy Seed Seed Side Dinner Vegan Vegetarian Gluten Free Nut Free Dairy Free Easy Roast Christmas Thanksgiving Fall Epicurious

Recipe notes

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