Prepare to transform your perception of brussels sprouts forever with this mouthwatering Sunda Brussel Sprout Salad that will make even the pickiest eaters beg for seconds! Imagine crispy, caramelized sprouts dancing with sweet cranberries, crunchy walnuts, and a sprinkle of parmesan that will elevate this humble vegetable from boring side dish to the star of your dinner table. Get ready to unlock a recipe that's not just a salad, but a flavor explosion that will revolutionize your vegetable game!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb brussel sprouts, trimmed and halved
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese
- 1/4 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1 tbsp balsamic vinegar
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Trim the ends of the brussels sprouts and carefully slice each sprout in half lengthwise. This will help them roast evenly and create a crispy exterior.
- In a large mixing bowl, toss the halved brussels sprouts with olive oil, ensuring each piece is thoroughly coated. Season generously with salt and freshly ground black pepper.
- Spread the brussels sprouts cut-side down on the prepared baking sheet in a single layer. This positioning will help them caramelize and develop a golden-brown color.
- Roast in the preheated oven for 18-20 minutes, rotating the baking sheet halfway through to ensure even browning. The sprouts should be crispy on the edges and tender in the center.
- While the sprouts are roasting, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside to cool.
- Remove the roasted brussels sprouts from the oven and transfer to a serving platter. Drizzle with balsamic vinegar while still warm.
- Sprinkle grated parmesan cheese over the warm sprouts, allowing it to slightly melt. Scatter the toasted walnuts and dried cranberries on top.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the sprouts are still warm and crispy.
Tips
- Key to Crispiness: Always place brussels sprouts cut-side down on the baking sheet to achieve maximum caramelization and crispy edges.
- Don't Overcrowd: Ensure sprouts are in a single layer with space between them. Overcrowding leads to steaming instead of roasting.
- Freshness Matters: Choose brussels sprouts that are firm, bright green, and compact for the best flavor and texture.
- Toasting Nuts: Always toast walnuts just before serving to enhance their flavor and maintain their crunch.
- Serve Immediately: This dish is best enjoyed warm, right after preparation, to maintain the perfect crispy texture.
- Customize Your Salad: Feel free to swap cranberries for dried cherries or add bacon bits for extra indulgence.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 10mg
