Roasted Brussels Sprout Salad with Apples, Cranberries, and Maple-Cayenne Dressing

a sheet pan of roasted brussels sprouts
This content originally appeared on 
tasteforlife.com
Prep Time:
40 minutes
Yield:
8 to 10
Recipe Source:
Vegan Holiday Cooking from Candle Cafe by Joy Pierson, Angel Ramos and Jorge Pineda ($22.99, Ten Speed Press, 2014)

Ingredients

  • 3 lb Brussels sprouts, trimmed and halved
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄2 tsp chopped fresh rosemary
  • 1⁄2 tsp sea salt
  • 1⁄4 tsp freshly ground black pepper
  • 4 shallots, sliced

Maple-Cayenne Dressing

  • 1⁄2 cup grape seed oil
  • 1⁄4 cup white wine vinegar
  • 3 Tbsp maple syrup
  • 1⁄4 cup water
  • 1⁄4 tsp cayenne pepper
  • 1⁄4 tsp sea salt
  • 1 tsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh thyme
  • 2 red apples, cored and thinly sliced
  • 1 cup dried cranberries
  • 1 cup chopped roasted almonds

Directions

  1. Preheat oven to 350°.
  2. Put Brussels sprouts in a large bowl. Add oil, rosemary, salt, and pepper and toss together. Transfer to a roasting pan and cover with aluminum foil. Roast for about 20 minutes, until just tender.
  3. Remove from oven, discard foil, and sprinkle shallots over sprouts. Roast for an additional 15 minutes. Remove and let cool.
  4. To make dressing, combine oil, vinegar, maple syrup, water, cayenne pepper, and salt in a blender and blend until smooth. Transfer to a bowl, add parsley and thyme, and whisk together.
  5. Combine Brussels sprouts, apple slices, cranberries, and almonds in a large bowl. Add dressing, toss together, and serve.

Nutrition Info

450 Calories, 10 g Protein, 43 g Carbohydrates, 10 g Fiber, 30 g Total fat (3 g sat, 13 g mono, 13 g poly), 118 mg Sodium, ★★★★★ Vitamin C, K, Manganese, ★★ Vitamin B6, Folate, Magnesium, Phosphorus, Potassium, ★ Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Calcium, Copper, Iron, Zinc