When the holiday season rolls around, I find joy in transforming humble vegetables into vibrant centerpieces that delight the senses. My Roasted Carrot, Brussels Sprout, and Cranberry Salad is one such creation that never fails to impress. As the carrots caramelize and the Brussels sprouts roast to tender perfection, the delightful scent fills the air, making it impossible to resist sneaking a taste.
The tartness of cranberries adds a surprising pop, balancing beautifully with the nutty richness of the poppy seed dressing. This salad isn’t just visually stunning; it’s a celebration of seasonal ingredients that brings warmth and comfort to any gathering. Whether you’re hosting a holiday feast or simply looking for a nourishing side dish, this colorful salad is sure to impress your guests and family alike. Join me as we create a dish that merges ease, flavor, and a touch of holiday magic!
Why is this Roasted Carrot, Brussels Sprout, and Cranberry Salad special?
Vivid flavors: The caramelized carrots and roasted Brussels sprouts bring warmth, while tart cranberries add a refreshing burst.
Simple preparation: With just a few steps, you can create a show-stopping side dish that impresses with minimal effort.
Seasonal goodness: Highlighting fresh, seasonal ingredients makes this salad a perfect match for holiday feasts.
Crowd-pleaser: Its vibrant colors and delightful textures make it a favorite for gatherings, ensuring everyone returns for seconds.
Versatile pairing: This salad complements roasted meats, vegetarian dishes, and festive buffets, enhancing any meal occasion.
Roasted Carrot, Brussels Sprout, and Cranberry Salad Ingredients
For the Salad
• Carrots – Provide sweetness and crunch; use baby carrots or regular ones, peel, and chop before roasting.
• Brussels Sprouts – Add earthiness and a satisfying texture; trim and halve them to ensure even cooking.
• Cranberries (dried or fresh) – Introduce tartness and color; if using dried, ensure they are plump, consider soaking in warm water if they seem dry.
For the Dressing
• Olive Oil – Acts as a roasting medium and enhances flavors; use extra virgin for a richer taste.
• Poppy Seeds – For the dressing, providing a nutty flavor and visual appeal; can substitute with sesame seeds for a different profile.
• Vinegar (apple cider or balsamic) – Provides acidity to balance the richness; choose based on your preferred taste profile.
• Honey or Maple Syrup – Adds sweetness to the dressing; substitute with agave syrup for a vegan option or omit for a lower sugar content.
How to Make Roasted Carrot, Brussels Sprout, and Cranberry Salad
- Preheat the oven to 425°F (220°C). This temperature helps achieve beautifully caramelized veggies and enhances their natural sweetness.
- Toss chopped carrots and halved Brussels sprouts on a baking sheet with olive oil, salt, and pepper. Make sure they’re evenly coated to promote roasting rather than steaming.
- Roast in the oven for 20-25 minutes. Look for the vegetables to become tender and caramelized, shaking the pan halfway through for even browning and a lovely golden color.
- Whisk together the poppy seed dressing by combining oil, vinegar, honey or maple syrup, salt, and poppy seeds in a bowl. This dressing adds a delightful nutty sweetness to your salad.
- Combine the roasted vegetables in a large bowl with the cranberries. Drizzle the prepared dressing over the top and toss gently to coat everything evenly.
- Serve this vibrant salad warm or at room temperature for a burst of flavor and color on your holiday table.
Optional: Garnish with toasted nuts for added crunch and richness.
Exact quantities are listed in the recipe card below.
Storage Tips for Roasted Carrot, Brussels Sprout, and Cranberry Salad
Fridge: Store the salad in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and flavorful while enjoying leftovers.
Freezer: It’s best to avoid freezing this salad, as the texture of the roasted vegetables and cranberries may suffer when thawed.
Reheating: If you prefer warm leftovers, gently reheat the salad in a pan over low heat, adding a splash of olive oil to maintain moisture without overcooking.
Freshening: Revitalize the Roasted Carrot, Brussels Sprout, and Cranberry Salad with a drizzle of fresh dressing right before serving to enhance flavor and presentation.
Roasted Carrot, Brussels Sprout, and Cranberry Salad Variations
Feel free to put your unique spin on this colorful salad and make it your own!
- Nutty Addition: Add toasted walnuts or pecans for a delightful crunch that complements the sweet roasted vegetables, enhancing both texture and flavor.
- Creamy Contrast: Incorporate feta or goat cheese for a tangy, creamy element. This twist creates a luscious richness that balances the salad beautifully.
- Protein Boost: Substitute quinoa in place of some roasted vegetables for added protein and a nutty flavor base, turning this into an all-in-one meal.
- Herbal Twist: Toss in fresh herbs like parsley, thyme, or rosemary to elevate the flavor profile with a burst of freshness.
- Spicy Kick: Add a sprinkle of red pepper flakes for a subtle heat that counterbalances the sweetness of the roasted veggies, perfect for spice lovers.
- Citrus Zest: Incorporate freshly grated orange or lemon zest into the dressing for a bright citrus note that cuts through the richness and adds invigorating brightness.
- Maple Variation: Swap honey for maple syrup to give the dressing a distinct sweetness that pairs wonderfully with the earthy flavors of the carrots and Brussels sprouts.
- Balsamic Drizzle: Finish with a balsamic glaze drizzled over the top, adding additional sweetness and a beautiful presentation that your guests will love.
What to Serve with Roasted Carrot, Brussels Sprout, and Cranberry Salad?
Creating a full meal experience means pairing this vibrant salad with dishes that enhance its flavors and textures.
- Roast Chicken: The succulent flavors of roasted chicken complement the earthy Brussels sprouts and sweet carrots perfectly.
- Stuffed Turkey Breast: A festive turkey dish adds a savory element, making this salad a beautiful fresh contrast on your holiday table.
- Quinoa Pilaf: For a nutritious vegetarian option, quinoa pilaf adds protein and a fluffy texture, balancing the crunch of your salad.
- Herbed Dinner Rolls: Soft rolls with a hint of herbs capture the essence of the season while inviting guests to enjoy the salad.
- Honey-Glazed Carrots: Serve alongside for a sweet and savory duo, highlighting the flavors of the roasted carrots in the salad.
- Mulled Apple Cider: A warm, spiced drink that pairs wonderfully with the earthy, sweet notes of the salad, enhancing the holiday atmosphere.
- Dark Chocolate Tart: Round off the meal with a rich dessert that beautifully contrasts the fresh, tangy notes of the salad while providing a delectable finish.
Bringing these dishes together makes for a delightful holiday feast sure to inspire joy and satisfaction in every bite!
Make Ahead Options
This Roasted Carrot, Brussels Sprout, and Cranberry Salad is ideal for meal prep, allowing you to enjoy flavorful, homemade goodness with ease! You can roast the carrots and Brussels sprouts up to 3 days in advance; simply store them in an airtight container in the refrigerator to maintain their deliciousness. For the best results, wait until just before serving to mix in the cranberries and drizzle with the poppy seed dressing, ensuring freshness and preventing sogginess. When you’re ready to serve, just toss everything together, and you’ll have a vibrant salad that’s just as delightful as when freshly made, saving you precious time during busy holiday gatherings!
Expert Tips for Roasted Carrot, Brussels Sprout, and Cranberry Salad
- Coat Evenly: Ensure vegetables are evenly coated in olive oil and seasonings to avoid steaming instead of roasting for the flavorful Roasted Carrot, Brussels Sprout, and Cranberry Salad.
- Shake It Up: Remember to shake the pan halfway through roasting to achieve that perfect golden, caramelized finish.
- Cranberry Prep: If using fresh cranberries, cook them slightly to soften their tartness before adding them to the salad for a more balanced flavor.
- Nutty Twist: For extra crunch and depth, consider adding toasted walnuts or pecans to your salad right before serving.
- Freshen Up: If making ahead, store in the refrigerator for up to three days and drizzle with extra dressing just before serving to refresh the flavors.
Roasted Carrot, Brussels Sprout, and Cranberry Salad Recipe FAQs
How do I choose ripe carrots and Brussels sprouts?
Absolutely! Look for carrots that are firm, unstained, and free of dark spots. Smaller, younger carrots are sweeter and ideal for roasting. For Brussels sprouts, choose ones that are bright green, compact, and feel heavy for their size. Avoid any that have yellowing leaves or are soft, as they won’t roast well.
What’s the best way to store leftovers?
You can keep the salad in an airtight container in the refrigerator for up to 3 days. If you notice the vegetables lose their initial crunch, add a splash of olive oil or fresh dressing when serving to bring back that deliciousness.
Can I freeze this salad?
While it’s best to enjoy the Roasted Carrot, Brussels Sprout, and Cranberry Salad fresh, if you feel the need to freeze it, I recommend first freezing the roasted carrots and Brussels sprouts separately. Spread them out on a baking sheet to freeze individually, then transfer to an airtight container. They can last up to 3 months in the freezer, but be aware that the texture may change upon thawing.
What if I have allergies to some ingredients?
Very good question! To make this salad more inclusive, you can replace honey with agave syrup for a vegan option or use maple syrup for a different flavor. If you’re allergic to poppy seeds, you can easily substitute them with sesame seeds or simply omit them from the dressing.
How do I ensure my cranberries are plump and flavorful?
If using dried cranberries, consider soaking them in warm water for about 10 minutes before adding them to the salad. This step helps to rehydrate them, making them a burst of juicy sweetness in the mix. If using fresh cranberries, lightly cook them in a saucepan with a little water until they start to soften and pop, which enhances their flavor and makes them easier to chew.
What should I do if my roasted veggies seem dry?
If you find your roasted carrots or Brussels sprouts turning out dry, ensure you’re using enough oil for roasting—they should be lightly coated before going into the oven. Also, make sure to shake the baking sheet halfway through to promote even cooking. If they do turn out dry, a splash of extra virgin olive oil or a drizzle of the dressing can help revive their moisture and flavor before serving!
Savory Roasted Carrot, Brussels Sprout, and Cranberry Salad Delight
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C).
- Toss chopped carrots and halved Brussels sprouts on a baking sheet with olive oil, salt, and pepper.
- Roast in the oven for 20-25 minutes.
- Whisk together the poppy seed dressing in a bowl.
- Combine the roasted vegetables and cranberries in a large bowl.
- Drizzle the prepared dressing over the top and toss gently.
- Serve warm or at room temperature.