Half Baked Harvest · by Tieghan Gerard★ 5.0 (27)
Roasted Brussels Sprout Salad
NUTRITION · PER SERVING45M COOK
CAL 35%·PRO 33%
CARBS 46G26% OF CAL
7G FIBER25G OTHER14G TOTAL SUGAR
FAT 55G70% OF CAL
16G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted Brussels sprouts with prosciutto, pine nuts, and parmesan in a tahini-balsamic dressing with dried cranberries. Festive, elegant, and make-ahead friendly.
sideamericansaladpork🍪 sheet pan🔥 oven🌀 blender
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups thinly sliced/shredded Brussels sprouts
- 2 tablespoons extra virgin olive oil
- salt and black pepper
- 1 tablespoon balsamic vinegar
- 6 tablespoons salted butter
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup pinenuts
- 2 cloves garlic, grated
- 3 ounces prosciutto, torn
- 1 cup grated manchego/parmesan cheese
- 1/2 cup dried cranberries
- 1/2 cup tahini
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon Worcestershire sauce
- 1-2 cloves garlic, grated
At a glance
PER SERVING · TIME 45M
CAL 35%·PRO 33%
CARBS 46G26% OF CAL
7G FIBER25G OTHER14G TOTAL SUGAR
FAT 55G70% OF CAL
16G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 733mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 633mg
- Calcium
- 227mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.