Quick Winter Salad with Roasted Brussels Sprouts

Name: Quick Winter Salad with Roasted Brussels Sprouts
Total time: 35 min
Ingredients: Brussels sprouts; sweet potatoes; dried cranberries; red onions; Coconut oil; maple syrup; balsamic vinegar; cinnamon; fresh rosemary; pecans

sweet and salty in perfect balance

35 min

By Anne-Sophie Hoffman
December 22, 2021

Why trust us?

Sick of deciding what to cook for dinner again? Then our quick winter salad is for you. It comes together in just a few steps and makes top-notch leftovers. Oven-roasted vegetables and crunchy pecans are drizzled with a sweet and sour dressing, making this salad one to add to your dinner rotation.

Ingredients

4 Persons

400 g

Brussels sprouts
2

sweet potatoes
60 g

dried cranberries
2

red onions
2 tbsp

Coconut oil
3 tbsp

maple syrup
1 tbsp

balsamic vinegar
0.5 tsp

cinnamon
1 tbsp

fresh rosemary
40 g

pecans

pepper

optional salad

field salad

Preparation

1

Preheat the oven to 220° C.
2

Clean the Brussels sprouts. Remove all the leaves that have yellowed. Slice the sprouts in half.
3

Peel the sweet potato. Cut it into bite-sized pieces.
4

In a small bowl, mix the oil, maple syrup, balsamic vinegar, cinnamon, rosemary, salt, and pepper.
5

Place a piece of parchment paper onto a baking tray. Spread the vegetables evenly over it. Cover with the marinade.
6

Roast the vegetables for 20-25 minutes at 220° C.
7

Add the pecans to the baking tray. Bake everything for another 10-15 minutes.
8

Serve the roasted vegetables with field salad. Top with the dried cranberries.
1

Enjoy!