Active Time

　　20 minutes

　　Total Time

　　40 minutes

　　A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

　　

Ingredients

2–4 servings

　　4 medium carrots (about 8 oz.), sliced on a diagonal 1/4" thick

　　1/4 tsp. smoked paprika

　　1/8 tsp. cayenne pepper

　　2 Tbsp. extra-virgin olive oil, divided

　　3/4 tsp. kosher salt, divided

　　2 Tbsp. red wine vinegar

　　1/4 cup dried cranberries

　　1 tsp. poppy seeds

　　6 oz. brussels sprouts, leaves separated

　　

Step 1

Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.

　　

Step 2

Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.