Roasted Carrot, Brussels Sprout, And Cranberry Salad

• 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

1. Preheat oven to 350u0b0F. 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.
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.

carrots, paprika, cayenne pepper, extravirgin olive oil, kosher salt, red wine vinegar, cranberries, poppy seeds, brussels sprouts

Taken from www.epicurious.com/recipes/food/views/roasted-carrot-brussels-sprout-and-cranberry-salad (may not work)