Roasted Brussel Sprout Salad with Cranberries
A sweet and savory mix of Brussel Sprouts, bacon, walnuts, and cranberries, this Roasted Brussel Sprout Salad pairs perfectly with a weeknight meal or Thanksgiving dinner!
2 baking sheets
large mixing bowl
chopped walnuts or pecans
Preheat the oven to 400°F and line a baking sheet with parchment paper.
To Cook the Bacon:
Arrange bacon slices on the baking sheet and place on center rack in the oven and bake for 17 to 20 minutes.
When bacon is brown and crisp, remove bacon from oven and place on paper towels to cool.
To Cook the Brussel Sprouts:
While the bacon is cooking, start preparing the sprouts. Trim the ends and cut into halves or quarters depending on the size of the sprout. Try for the pieces to be a similar size to each other.
Place Brussels sprouts on a separate lined baking sheet and drizzle the olive oil over them. Sprinkle the salt and pepper over them and give them a stir and spread them out over the baking sheet.
Put the baking sheet with the Brussels sprouts into the already hot oven and bake for 25 – 30 minutes until the sprouts are browned on the edges and tender.
When the sprouts are done, remove from the oven and let them cool for about 10 minutes.
To Assemble the Salad:
While the sprouts are roasting, chop the walnuts, measure the cranberries, and chop the bacon.
Combine the sprouts, bacon, nuts, and cranberries in a large bowl. Serve immediately or refrigerate until later.
Note: Nutrition information is an estimate only; your actual values will vary depending on exact ingredients used and serving size.
Brussel Sprouts, sides, Thanksgiving, vegetables
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