Brussels sprouts are connected to the cabbage family and grow in edible buds. This recipe is a twist on the classic Oven Roasted Brussels Sprouts with simple olive oil, salt, and pepper. I added slices of green apples, pearl onions, and dried cranberries to give this roasted leafy veggie salad another dimension. The balsamic reduction provides this salad with a sweet and tangy taste that is super yummy.
Prep Time: 30 mins
Making Time: 15 Mins
Serving: 4 small bowls
Ingredients:
2 cups Brussels sprouts
1 green apple thinly sliced
1 cup pearl onions cut into halves 1 cup dried cranberries
2 cup balsamic vinegar
1/2 cup brown sugar
salt and pepper to taste
1 teaspoon chili flakes
2 tablespoons olive oil
Process :
Cut the Brussels spout in halves.
Take them with pearl onions on an oven-proof tray and add olive oil, salt, and pepper.
Coat them properly.
Roast them for 20 to 30 mins or until they start browning.
In the meantime, in a small pan, take balsamic vinegar and brown sugar and put it on simmer.
When the balsamic vinegar reduces to almost 1/2 cup, turn the heat off and let it cool to room temperature.
Make sure it's thick enough to cover or coat the back of a spoon.
At this point, You could put it in a jar and keep it in the refrigerator for at least 10 days.
After roasting the Brussels sprouts, take them in a salad mixing bowl.
Thinly slice the green apple.
Add apple slices, cranberries, additional salt and pepper, and your desired amount of balsamic reduction and toss it.
Salad is ready.
Serve refreshing sweet and tangy roasted brussels sprout apple cranberry salad with balsamic reduction.
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