Description
Flavor-packed roasted Brussels sprouts with sweet mandarin oranges, walnuts, and a balsamic glaze.
Ingredients
Scale
- 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