Roasted Brussels Sprout and Bacon Salad
**Roasted Brussels Sprout and Bacon Salad** This salad is a simple but delicious way to enjoy Brussels sprouts. The roasted sprouts are tender and slightly caramelized, and the bacon adds a smoky flavor. The red onion and cranberries add sweetness and tartness, and the walnuts add a bit of crunch. The dressing is a simple vinaigrette made with olive oil, apple cider vinegar, and Dijon mustard. This salad is a great side dish for any meal, or it can be served as a main course with a side of bread.
Brussels sprouts have been around for centuries, but they only recently became popular in the United States. In the 1990s, chefs began to experiment with roasting Brussels sprouts, and the dish quickly became a favorite. Today, roasted Brussels sprouts are a staple on menus at restaurants and homes across the country. There are many different ways to roast Brussels sprouts, but the method described in this recipe is one of the simplest and most effective. The sprouts are tossed with olive oil, salt, and pepper, then roasted in a hot oven until they are browned and tender. The result is a delicious and healthy side dish that can be enjoyed by people of all ages. The addition of bacon to this salad is optional, but it adds a delicious smoky flavor. If you don't want to use bacon, you can substitute another type of meat, such as ham or sausage. You can also add other ingredients to this salad, such as chopped apples, pears, or nuts.
Roasted Brussels Sprout and Bacon Salad Roasted Brussels Sprout and Bacon Salad Roasted Brussels Sprout and Bacon Salad Roasted Brussels Sprout and Bacon Salad
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 pound bacon, cooked and crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss Brussels sprouts with olive oil, salt, and pepper.
  3. Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until browned and tender.
  4. While Brussels sprouts are roasting, cook bacon in a skillet over medium heat until crispy.
  5. In a large bowl, combine roasted Brussels sprouts, bacon, red onion, cranberries, and walnuts.
  6. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
  7. Pour vinaigrette over salad and toss to coat.
  8. Serve immediately.
Why It Works
  • Roasting the Brussels sprouts brings out their natural sweetness and caramelizes their edges.
  • The bacon adds a smoky flavor to the salad.
  • The red onion and cranberries add sweetness and tartness.
  • The walnuts add a bit of crunch.
  • The dressing is a simple vinaigrette that ties all the flavors together.