FARGO — There are times when we know our bodies are begging us for veggies, but making them exciting to eat after weeks of holiday indulgence can be a challenge. I developed this week’s Roasted Brussels Sprouts and Carrots Salad with that goal in mind, and I have to say, it was a smashing success.

“You’ve managed to make Brussels sprouts taste good,” proclaimed my husband, Tony. He is a fan of nearly all vegetables, but was not nearly as excited as I was about my new recipe. However, after one bite, Tony could not stop eating this warm and savory winter salad.

Brussels sprouts pack a nutritional punch and are an excellent source of vitamins C and K, as well as other important nutrients like fiber, folate, calcium and iron. Unfortunately, their specifically pungent nature can be off-putting to even the best of foodies. I love them in nearly any form, shaved thin and raw, roasted, grilled, but this preparation may be my favorite way yet to showcase this superfood.

For this recipe, the Brussels sprouts are roasted with sliced carrots and shallots, and this medley of flavors hits all the right notes. Roasting is a terrific way to enhance a vegetable’s flavor, as the slow process of caramelization naturally draws out their sweetness. It also helps to mellow the sharpness of the Brussels sprouts.

Feeling somewhat lazy, I purchased pre-washed and packaged Brussels sprouts for this recipe, which were perfect, as they are nearly all the same size. I slice the sprouts in half, peel and cut the carrots on a bias into slices about ¼-inch thick and cut the shallots into slices the same width as the carrots. Keeping vegetables similar in size helps to ensure that they roast evenly in the oven.

Once sliced, I toss the vegetables with extra virgin olive oil, garlic powder, salt and pepper, then distribute them evenly on a baking sheet, placing the Brussels sprouts flat-side down. The vegetables roast in a hot oven until the carrots are tender and the Brussels sprouts are golden brown, about 30 to 35 minutes.

Once the veggies come out of the oven, I transfer them to a large bowl and immediately toss them with a generous splash of balsamic vinaigrette, a staple in my refrigerator. I have included my recipe, or you can use your favorite store-bought balsamic dressing. The heat enables the vegetables to quickly absorb the vinaigrette, infusing them with terrific, tangy flavor.

Once the roasted veggies have cooled to warm, I add a couple teaspoons of toasted pine nuts and freshly grated Parmesan cheese, and the result is a perfect winter salad that can be enjoyed warm, at room temperature or chilled.

Savory, sweet and sour, this Roasted Brussels Sprouts and Carrots Salad is a refreshing blend of flavor and nutrition and exactly what our post-holiday bodies needed.

Ingredients:

1 pound Brussels sprouts, clean and halved
3 large carrots, peeled and cut on the bias into slices about ¼-inch thick
2 large shallots, cut into slices about ¼-inch thick
2 tablespoons extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 to 3 tablespoons balsamic vinaigrette (recipe included or use store-bought)
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmesan cheese

Directions:

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Place the sliced Brussels sprouts, carrots and shallots in a large bowl. Add the olive oil and toss to combine. Add the garlic powder, salt and pepper and toss again until evenly distributed.

Transfer the vegetables to the prepared baking sheet and distribute them in a single layer, placing the Brussels sprouts flat side down (you will use the same bowl later). Bake in the oven until the carrots are tender and the bottoms of the sprouts are golden brown, about 30 to 35 minutes.

Remove from the oven and return the vegetables to the large bowl. While the vegetables are piping hot, pour 2 tablespoons of balsamic vinaigrette over the vegetables and toss well to combine. Taste and add more dressing, salt and pepper as desired.

Let the vegetables cool until they are warm to the touch, about 5 to 10 minutes. Add the pine nuts and Parmesan cheese; toss well until combined. Serve warm or at room temperature.

Leftovers may be stored in an airtight container and refrigerated for 3 to 4 days.

Makes: about 1 cup

Ingredients:

¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil

Directions:

In a medium bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper until well combined, about one minute. Add the olive oil in a slow steady stream, whisking constantly until fully emulsified, about 2 minutes. The dressing is ready when the color becomes lighter, and the ingredients are fully combined.

To store, transfer the dressing to a jar or other airtight container and refrigerate. This dressing will keep in the refrigerator for at least 2 weeks. Shake container or whisk vigorously before serving.

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