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Roasted Brussels Sprout Salad with Apples, Cranberries, and Maple-Cayenne Dressing
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Prep Time:
40 minutes
Yield:
8 to 10
Recipe Source:
Vegan Holiday Cooking from Candle Cafe by Joy Pierson, Angel Ramos and Jorge Pineda ($22.99, Ten Speed Press, 2014)
Ingredients
- 3 lb Brussels sprouts, trimmed and halved
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 tsp chopped fresh rosemary
- 1⁄2 tsp sea salt
- 1⁄4 tsp freshly ground black pepper
- 4 shallots, sliced
Maple-Cayenne Dressing
- 1⁄2 cup grape seed oil
- 1⁄4 cup white wine vinegar
- 3 Tbsp maple syrup
- 1⁄4 cup water
- 1⁄4 tsp cayenne pepper
- 1⁄4 tsp sea salt
- 1 tsp chopped fresh flat-leaf parsley
- 1 tsp chopped fresh thyme
- 2 red apples, cored and thinly sliced
- 1 cup dried cranberries
- 1 cup chopped roasted almonds
Directions
- Preheat oven to 350°.
- Put Brussels sprouts in a large bowl. Add oil, rosemary, salt, and pepper and toss together. Transfer to a roasting pan and cover with aluminum foil. Roast for about 20 minutes, until just tender.
- Remove from oven, discard foil, and sprinkle shallots over sprouts. Roast for an additional 15 minutes. Remove and let cool.
- To make dressing, combine oil, vinegar, maple syrup, water, cayenne pepper, and salt in a blender and blend until smooth. Transfer to a bowl, add parsley and thyme, and whisk together.
- Combine Brussels sprouts, apple slices, cranberries, and almonds in a large bowl. Add dressing, toss together, and serve.
Nutrition Info
450 Calories, 10 g Protein, 43 g Carbohydrates, 10 g Fiber, 30 g Total fat (3 g sat, 13 g mono, 13 g poly), 118 mg Sodium, ★★★★★ Vitamin C, K, Manganese, ★★ Vitamin B6, Folate, Magnesium, Phosphorus, Potassium, ★ Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Copper, Iron, Zinc