Roasted Brussels Sprouts Salad with Cranberry Vinaigrette


Cranberry Vinaigrette Ingredients
1/4 cup balsamic vinegar
1 cup cranberries
1/4 cup + 2 tbsp. extra-virgin olive oil
1 tbsp. coconut nectar
Himalayan pink salt and ground, black pepper to taste   

Cranberry Vinaigrette Directions 

1) Add ingredients to Vitamix or other high-speed blender and blend until emulsified. 
2) Adjust salt and pepper to taste.  
3) Set aside for use in Roasted Brussels Sprouts Salad.  

Roasted Brussels Sprouts Salad Ingredients 

16 oz. Brussels sprouts, trimmed and cut in half
2 tbsp. olive oil
Himalayan pink salt and ground, black pepper to taste
Cranberry Vinaigrette

Roasted Brussels Sprouts Salad Directions 

1) Preheat oven to 375 degrees F. 
2) Toss Brussels sprouts, olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the sprouts. 
3) Place baking sheet in the center of the oven and roast sprouts until cooked through and golden, about 35-40 minutes. Turn sprouts occasionally while cooking to ensure all sides are cooked.  
4) Remove sprouts from oven, set aside and let cool slightly.  
5) Once sprouts have cooled to a warm temperature, toss with enough Cranberry Vinaigrette to coat, adjust salt to taste, serve and enjoy!  

Jennifer MiremadiComment