Roasted carrot and Brussels sprout salad with cranberries

Ingredients for Roasted carrot, Brussels sprout, and cranberry salad

• 4 medium carrots, sliced on a diagonal, 0.6 cm thick

• 1 ml smoked paprika

• 0.5 ml cayenne pepper

• 30 ml extra-virgin olive oil, divided

• 4.5 g kosher salt, divided

• 30 ml red wine vinegar

• 40 g dried cranberries

• 5 ml poppy seeds

• 170 g brussels sprouts, leaves separated

How to make Roasted carrot, Brussels sprout, and cranberry salad

1. Preheat the oven to 175°C (fan 160°C).

2. Toss the carrots, paprika, cayenne pepper, 1 tablespoon of oil, and ½ teaspoon of salt on a rimmed baking tray. Roast for 20 minutes, or until the carrots are tender and golden brown.

3. While the carrots are roasting, bring the vinegar and 2 tablespoons of water to a boil in a small saucepan over medium heat, or in a medium heatproof bowl in the microwave.

4. Remove from the heat and add the cranberries. Allow them to sit for 10 minutes.

5. Strain the cranberries through a fine-mesh sieve into a medium bowl, setting the cranberries aside.

6. Pour out all but 1 tablespoon of the soaking liquid from the bowl. Whisk in the poppy seeds, the remaining 1 tablespoon of oil, and ¼ teaspoon of salt.

7. Add the Brussels sprout leaves, roasted carrots, and reserved cranberries to the bowl. Toss to combine thoroughly.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.