Roasted Brussels & Cranberry Salad
This roasted Brussels sprouts and cranberry salad is a nutrient-dense dish packed with antioxidants, vitamins, and healthy fats. The Brussels sprouts provide detoxifying properties, thanks to their sulfur-containing compounds, while dried cranberries add a touch of natural sweetness. Slivered almonds provide a delightful crunch along with healthy fats and protein. This salad is ideal as a side dish or a light meal.
Nutrition Facts
Per serving
Energy
145 kcal
Protein
5 g
Carbs
16 g
Fat
7 g
Fiber
5 g
Ingredients
Brussels sprouts
1 cup (200g)
Dried Cranberries
3 tbsp (45g)
Almond
2 tbsp (30g)
Olive Oil
0.5 tsp (2.5g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
Rinse thoroughly under running water, trim the ends, and cut them in half.
Preheat the oven to 200°C (400°F).
Cooking Steps
1. Toss the halved Brussels sprouts in olive oil, salt, and black pepper.
Spread them evenly on a baking sheet in a single layer.
Roast in the preheated oven for 18–20 minutes, turning them halfway through, until golden and slightly crispy at the edges.
In a small dry skillet, toast the almonds over medium heat for 2–3 minutes until lightly golden and fragrant. Be careful not to burn them.
In a mixing bowl, combine the roasted Brussels sprouts, dried cranberries, and toasted almonds.
Drizzle with fresh lemon juice for added brightness.
Toss gently to mix all the ingredients.
Serve warm, at room temperature.