Roasted Brussels Sprouts with Mandarin Oranges, Walnuts, Cranberries, and Balsamic Glaze
Roasted Brussels Sprouts with Mandarin Oranges, Walnuts, Cranberries, and Balsamic Glaze is a tasty and beautiful salad that is super easy to make and features just a few basic ingredients. It's a great side dish for any main course!
Preheat oven to 375 F. Line the baking sheet with parchment paper.
Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Balsamic Glaze
Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
Below, under recipe notes, see 2 other simple alternatives to the balsamic glaze.
Assembly
In a large bowl, toss together mandarine oranges, dried cranberries, walnuts, and roasted Brussels sprouts.
Drizzle with the balsamic glaze.
Notes
Alternatives to the Balsamic glaze. While you can make the balsamic glaze as directed in the recipe above by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. Here are 2 other simple alternatives to the balsamic glaze:
Alternative # 1. Use High-Quality Aged Balsamic Vinegar Made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don't need to use much. This type of balsamic vinegar has a much thicker (almost syrupy texture) and is not as acidic as the regular one. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. produced in Italy. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice.
Alternative # 2. Combine Balsamic Vinegar and Olive oil. Combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil. Whisk until emulsified. Drizzle the salad with this mixture.