Roasted Carrot, Brussels Sprout, and Cranberry Salad

salad carrot paprika pepper vinegar cranberry poppy brussels sprout thanksgiving side wheat/gluten-free dairy free

Anna Stockwell

2–4 servings

Source

Ingredients

4 medium carrots (about 8 oz.), sliced on a diagonal 1/4" thick

1/4 tsp. smoked paprika

1/8 tsp. cayenne pepper

2 Tbsp. extra-virgin olive oil, divided

3/4 tsp. kosher salt, divided

2 Tbsp. red wine vinegar

1/4 cup dried cranberries

1 tsp. poppy seeds

6 oz. brussels sprouts, leaves separated

Method

Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.

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