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Roasted Brussels sprouts, green apple, and cranberry salad with balsamic reduction!

Updated: Dec 29, 2021

Brussels sprouts are connected to the cabbage family and grow in edible buds. This recipe is a twist on the classic Oven Roasted Brussels Sprouts with simple olive oil, salt, and pepper. I added slices of green apples, pearl onions, and dried cranberries to give this roasted leafy veggie salad another dimension. The balsamic reduction provides this salad with a sweet and tangy taste that is super yummy.

Prep Time: 30 mins

Making Time: 15 Mins

Serving: 4 small bowls


2 cups Brussels sprouts
1 green apple thinly sliced
1 cup pearl onions cut into halves 1 cup dried cranberries
2 cup balsamic vinegar
1/2 cup brown sugar
salt and pepper to taste
1 teaspoon chili flakes
2 tablespoons olive oil

Process :

  • Cut the Brussels spout in halves.

  • Take them with pearl onions on an oven-proof tray and add olive oil, salt, and pepper.

  • Coat them properly.

  • Roast them for 20 to 30 mins or until they start browning.

  • In the meantime, in a small pan, take balsamic vinegar and brown sugar and put it on simmer.

  • When the balsamic vinegar reduces to almost 1/2 cup, turn the heat off and let it cool to room temperature.

  • Make sure it's thick enough to cover or coat the back of a spoon.

  • At this point, You could put it in a jar and keep it in the refrigerator for at least 10 days.

  • After roasting the Brussels sprouts, take them in a salad mixing bowl.

  • Thinly slice the green apple.

  • Add apple slices, cranberries, additional salt and pepper, and your desired amount of balsamic reduction and toss it.

  • Salad is ready.

  • Serve refreshing sweet and tangy roasted brussels sprout apple cranberry salad with balsamic reduction.

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