Roasted Brussels Sprouts with Mandarin Oranges, Walnuts, and Cranberries is a delightful dish that masterfully combines sweet and savory elements. The unique textures and flavors create an explosion of taste that will leave you craving more. Not only is this recipe pleasing to the palate, but it’s also wonderfully simple to prepare! Ideal for a quick weeknight dinner, a holiday gathering, or a healthy side dish, this recipe fits various occasions and tastes. The freshness of the ingredients ensures your meal remains vibrant and hearty.
The secret lies in the beautifully roasted Brussels sprouts, which develop a crispy exterior while maintaining their tender interior. Their slight bitterness perfectly balances the sweetness of mandarins and cranberries, making each bite a treat for the senses. Plus, the walnuts add a satisfying crunch. Drizzled with homemade balsamic glaze, this dish is not only visually stunning but also packed with flavor. If you’re looking for a nutrient-rich option that doesn’t skimp on taste, look no further!
Why You’ll Love This Roasted Brussels Sprouts with Mandarin Oranges
- Flavor-packed: The sweet and tangy notes from mandarins and balsamic glaze complement the earthiness of Brussels sprouts.
- Healthy ingredients: This salad is full of vitamins, minerals, and healthy fats, making it a nutritious choice for any meal.
- Simple preparation: With minimal cooking time and straightforward steps, it’s easy to whip up this dish.
- Versatile dish: Perfect as a side or a main meal, and easily adaptable to suit various dietary needs.
- Eye-catching presentation: The vibrant colors make it a standout dish on any table.
Preparation Phase & Tools to Use
Before diving into this delicious recipe, organizing your kitchen and gathering the right tools can significantly streamline the cooking process. Start by preheating your oven to 375°F (190°C). This temperature is essential for achieving perfectly roasted Brussels sprouts. A large, sturdy baking sheet lined with parchment paper is a must to prevent sticking and ensure easy cleanup.
Additionally, you’ll need a sharp knife for halving the Brussels sprouts and a cutting board for food preparation. If you opt for toasting your walnuts, have a dry skillet ready, and if you’re making homemade balsamic glaze, a small saucepan will be necessary. Make sure to measure out your ingredients in advance to make the assembly easier. Setting up your workspace will not only enhance efficiency but also uplift your cooking experience!
Ingredients
- 3 mandarins, peeled and segmented (or 1 can, 15 oz, drained)
- 1 lb Brussels sprouts, halved
- 1/2 cup walnuts (candied or regular)
- 1/4 cup dried cranberries
- Balsamic Glaze (Dressing):
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 2 tbsp olive oil (optional, for lighter dressing)
Instructions
Step 1: Roast the Brussels Sprouts
Begin by preheating your oven to 375°F (190°C). Next, prepare your Brussels sprouts by trimming the bottoms and slicing them in half. Spread them out on a parchment-lined baking sheet in a single layer to promote even cooking. A crowded sheet can lead to steaming rather than roasting. Roast the Brussels sprouts in the oven for about 20 minutes or until they are golden brown and crispy around the edges. You’ll know they’re done when they emit a nutty aroma and have that appealing caramelization, which enhances their natural flavor.
Step 2: Prepare the Mandarin Oranges
If you’re using fresh mandarins, peel each one carefully, removing all the pith, and segment them for easy eating. The segments should be bite-sized so they mix well with other salad ingredients. If your recipe calls for canned mandarins, make sure to drain them thoroughly to remove excess syrup. Set these prepared fruits aside for later assembly. These juicy little gems not only add sweetness but also juicy refreshment to each bite.
Step 3: Toast the Walnuts
Using a dry skillet over medium heat, toast your walnuts for 3-5 minutes. Shake the pan regularly to ensure they do not burn and release their flavorful oils. You’ll know they are ready once they become fragrant. If you have candied walnuts, you can skip this step entirely; they are delicious just as they are.
Step 4: Assemble the Salad
In a large mixing bowl, combine your roasted Brussels sprouts, mandarin orange segments, toasted or candied walnuts, and dried cranberries. Gently toss all the ingredients together to avoid breaking apart the delicate oranges and roasted sprouts. This salad truly comes to life when all ingredients are mixed well, providing an excellent balance of texture and flavor in every serving.
Step 5: Make the Balsamic Glaze
In a small saucepan, combine 1 cup of balsamic vinegar with 1/4 cup of honey or brown sugar. Simmer this mixture over medium heat until it reduces by half, stirring occasionally until it thickens to a syrup-like consistency (about 10-15 minutes). Once reduced, allow the glaze to cool slightly before adding it to the salad. If pressed for time, you can mix 1/4 cup balsamic vinegar with 2 tablespoons of olive oil as a quick dressing alternative.
Step 6: Drizzle and Serve
Once your glaze has cooled slightly, drizzle it generously over the assembled salad. Toss everything gently so that each component is coated in the glorious balsamic glaze. The final dish can be served either warm or at room temperature, allowing the flavors to meld beautifully, enhancing every bite!
Variations
- Protein: For added protein, consider including grilled chicken, shrimp, or crumbled feta cheese.
- Vegetables: Feel free to incorporate additional vegetables like roasted sweet potatoes, carrots, or kale for an even richer flavor profile.
- Spices: Spice it up by adding a pinch of red pepper flakes, which can provide a nice contrast to the sweetness of the glaze.
Cooking Notes
- Always taste your balsamic glaze as it reduces; adjust the sweetness to your liking!
- If the Brussels sprouts aren’t cooking evenly, try using a larger baking sheet or roasting them in batches.
Serving Suggestions
- Serve with grilled meats or fish for a well-rounded meal.
- This salad pairs beautifully with a light white wine or sparkling water.
Tips
- When prepping your ingredients, work ahead! Chop vegetables in advance and store in the refrigerator until ready to use.
- For a festive touch, sprinkle pomegranate seeds over the salad before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 260 per serving
- Protein: 5 grams
- Sodium: 45 mg
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts yield the best flavor and texture, frozen ones can be used in a pinch. Just ensure to thaw and dry them before roasting.
What other fruits can I use in place of mandarin oranges?
Fruits like fresh oranges, apples, pears, or even slices of peaches work wonderfully in this salad.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad may lose some crispness, so it’s best enjoyed fresh!
Can I prepare this salad ahead of time?
Yes, you can roast the Brussels sprouts and prepare the glaze in advance. Just combine the salad ingredients just before serving to retain freshness.
Conclusion
In conclusion, Roasted Brussels Sprouts with Mandarin Oranges, Walnuts, and Cranberries is not just a dish—it’s a flavor-packed experience that brings joy to any dining table. With its delightful combination of textures and tastes, this recipe is sure to become a favorite among family and friends. Whether you’re serving it for a casual weeknight meal or at an elegant gathering, it’s guaranteed to impress. We invite you to try this recipe and encourage you to share your thoughts in the comments! If you have your own variations, feel free to share those too. Happy cooking!
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Delicious Roasted Brussels Sprouts with Oranges
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Flavor-packed roasted Brussels sprouts with sweet mandarin oranges, walnuts, and a balsamic glaze.
Ingredients
- 3 mandarins, peeled and segmented (or 1 can, 15 oz, drained)
- 1 lb Brussels sprouts, halved
- 1/2 cup walnuts (candied or regular)
- 1/4 cup dried cranberries
- Balsamic Glaze (Dressing):
- 1 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 2 tbsp olive oil (optional, for lighter dressing)
Instructions
- Begin by preheating your oven to 375°F (190°C). Next, prepare your Brussels sprouts by trimming the bottoms and slicing them in half. Spread them out on a parchment-lined baking sheet in a single layer to promote even cooking. Roast the Brussels sprouts in the oven for about 20 minutes or until they are golden brown and crispy around the edges.
- If you’re using fresh mandarins, peel each one carefully, removing all the pith, and segment them for easy eating. Set these prepared fruits aside for later assembly.
- Using a dry skillet over medium heat, toast your walnuts for 3-5 minutes. Shake the pan regularly to ensure they do not burn.
- In a large mixing bowl, combine your roasted Brussels sprouts, mandarin orange segments, toasted or candied walnuts, and dried cranberries. Gently toss all the ingredients together.
- In a small saucepan, combine 1 cup of balsamic vinegar with 1/4 cup of honey or brown sugar. Simmer this mixture until it reduces by half.
- Once your glaze has cooled slightly, drizzle it generously over the assembled salad. Toss everything gently so that each component is coated.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
Nutrition
- Calories: 260 kcal
- Sodium: 45 mg
- Protein: 5 g