Roasted Carrot, Brussels Sprout, and Cranberry Salad

Ingredients for Roasted Carrot, Brussels Sprout, and Cranberry Salad

• 4 medium carrots (about 230g ), sliced on a diagonal 1/4" thick

• 1/4 teaspoons smoked paprika

• 1/8 teaspoons cayenne pepper

• 2 tablespoons extra-virgin olive oil, divided

• 3/4 teaspoons kosher salt, divided

• 2 tablespoons red wine vinegar

• 60ml dried cranberries

• 1 teaspoon poppy seeds

• 170g brussels sprouts, leaves separated

Preheat oven to 177°C. Toss carrots, paprika, cayenne, 1 tablespoon oil, and 1/2 teaspoons salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.

Meanwhile, bring vinegar and 2 tablespoons 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 tablespoon soaking liquid from bowl and whisk in poppy seeds and remaining 1 tablespoon oil and 1/4 teaspoons salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.