Roasted Carrot, Brussels Sprout, and Cranberry Salad Recipe

Name: Roasted Carrot, Brussels Sprout, and Cranberry Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2-4 servings
Ingredients: 4 medium carrots (about 8 oz.), sliced on a diagonal 1/4' thick; 1/4 tsp. smoked paprika; 1/8 tsp. cayenne pepper; 2 Tbsp. extra-virgin olive oil, divided; 3/4 tsp. kosher salt, divided; 2 Tbsp. red wine vinegar; 1/4 cup dried cranberries; 1 tsp. poppy seeds; 6 oz. brussels sprouts, leaves separated

Ingredients

4 medium carrots (about 8 oz.), sliced on a diagonal 1/4" thick
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
2 Tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
2 Tbsp. red wine vinegar
1/4 cup dried cranberries
1 tsp. poppy seeds
6 oz. brussels sprouts, leaves separated

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 2-4 servings

Instructions

Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet.
Roast until carrots are tender and golden brown, about 20 minutes.
Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl).
Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside.
Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt.
Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.