Cranberry Citrus Brussels Sprout Salad - The Great American Recipe - Episode 5 - 60 Min Challenge

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, while raisins are often cheaper.

Cook the bacon and chop into pieces. Set aside.

Set the oven to 450 degrees and place a metal baking sheet inside while it preheats.

Quarter the brussels sprouts and toss them in oil with a pinch of salt.

Once the oven is preheated, layer the brussels sprouts on the tray. It should sizzle. Bake the sprouts for 10 minutes, then toss and continue to bake for another 10 minutes.

Dice the onion and set aside.

In a bowl, zest and juice the lemon and orange.

Using a whisk, slowly add the oil to emulsify into a vinaigrette.

Add the salt, black pepper, onions, cranberries and pecans to the vinaigrette and set aside.

Once the brussels sprouts are sufficiently crisped up, remove from the heat and immediately add to the vinaigrette. Toss to combine, adding the parmesan and let rest.

Best served chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary