Roasted Brussels Sprouts Salad
Roasted Brussels Sprouts Salad is a perfect side dish for your fall get-togethers and especially Thanksgiving! Serve it hot or cold - it's sure to please!
Servings: 6 side servings
Ingredients
- 8 ounces bacon cut into pieces
- 1 pound Brussels sprouts cut thin or shaved
- 2 tablespoons balsamic glaze
- 1/2 cup pecans crushed
- 1/4 cup dried cranberries
Instructions
- Preheat the broiler of your oven and place the top rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper or a silicone mat.
- Heat a 10-inch saute pan over medium heat and add diced bacon; about 8 minutes. Cook until the pieces are just barely crisp, then add shaved brussels sprouts. Stir to combine and cook for an additional 5 minutes. Drizzle in balsamic glaze and stir to combine.
- Spread the sprouts and bacon mixture evenly onto the prepared baking sheet. Roast under the broiler for 2 minutes, then stir and roast again for another 2 minutes. Repeat this process a few times until the sprouts are crispy around the edges. Mine usually take 4-5 cycles.
- Top with crushed pecans and dried cranberries, stir and serve warm.
Nutrition
Calories: 271kcal | Carbohydrates: 15g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 269mg | Potassium: 403mg | Fiber: 4g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 64mg | Calcium: 39mg | Iron: 1mg
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