Augment your carb- and protein-heavy Thanksgiving feast with a vegetable (and no, potatoes do not count as vegetables). This roasted Brussels sprouts salad from chef Jason Reed at Vicki Lee‘s features the flavors of fall (there are cranberries!) and will delight all your holiday diners at both the grown ups’ table and the kids’ table.
- 2 cups Brussels sprouts, halved
- 1/2 cup & 1 teaspoon olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup toasted walnuts
- 1/4 cup dried cranberry
- 1/4 cup crumbled gorgonzola
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon wholegrain mustard
- Preheat oven to 350 degrees, toss the halved Brussels sprouts with the tablespoon of olive oil, salt and pepper, and lay out on a half sheet tray. Roast for 15-20 minutes or until the edges are turning dark and caramelized.
- While the Brussels sprouts are roasting, combine the apple cider vinegar, maple syrup, wholegrain mustard, and 1/2 cup olive oil in a mixing bowl and whisk until emulsified.
- Remove the Brussels sprouts from the oven when done and allow to cool for 15-20 minutes. Once slightly cooled, mix with the vinaigrette, walnuts, dried cranberries and gorgonzola cheese, and serve.