My thought process as I contemplated dinner was that I wanted to roast something, mostly because turning my oven on makes my kitchen warmer. I’ve been making roasted Brussels sprouts maybe once a week this whole winter, and making them the exact same way every time, because a) I’m boring like that and b) maple syrup, balsamic vinegar, and salt are completely a unbeatable trifecta so why bother with anything else. But rather than eating them directly off the baking pan with the fork, as I sometimes do, I classed it up and made a more substantial offering.
(Look Aya, it’s the salad tongs you gave me! Thanks!)
What I liked about this salad was that the glaze for the sprouts doubled as a dressing, and the caramelized Brussels tasted great with the tartness of the cranberry and the salty tang of the cheese. It’s a little different than the run of the mill salad, and it elevates roasted veggies to a level above where they normally get to in my kitchen. I think would make a great salad course for a dinner party.
Roasted Brussels Sprouts Salad with Cranberries, Blue Cheese, and Maple Vinaigrette
serves 2 large portions or 4 small ones
- 15 sprouts
- 1 T olive oil
- 1 T maple syrup
- 1 T balsamic vinegar
- 2 tsp salt
- 1/2 cup dried cranberries
- salad greens
- 1/2 cup blue cheese crumbles (preferable the ripest and stinkiest variety you can find)
Preheat oven to 400F, oil a baking pan (no glass, per Aya’s last post). Halve the sprouts and spread on the sheet. I also roasted some garlic cloves because if you’re turning on the oven anyway it’s never bad to have some roasted garlic around.
Roast sprouts for 30-40 minutes until browned and crispy. Scoop into a bowl and toss with syrup, olive oil, vinegar, and salt.
Prepare rest of the salad by tossing greens, cheese, and cranberries in another bowl.
Finally, toss sprouts into salad. Make sure the remaining maple vinegar salty goodness coats the greens as the dressing. Enjoy!