Roasted Brussels Sprouts with Walnuts, Cranberries & Balsamic Glaze
Roasting probably is the best way to cook brussels sprouts, it really develops tons of yumminess. Simply toss roasted sprouts with a bit good olive oil, roasted walnuts, dried cranberries, and drizzle with some balsamic glaze. Delicious!
Yield
4 servingsPrep
5 minCook
20 minReady
28 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brussels sprouts
ends removed |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
balsamic vinegar
|
|
| ½ | cup |
walnuts
toasted and chopped |
|
| ⅓ | cup |
cranberries, dried
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brussels sprouts
ends removed |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
balsamic vinegar
|
|
| 118 | ml |
walnuts
toasted and chopped |
|
| 79 | ml |
cranberries, dried
|
*
|
Directions
Preheat the oven to 450 F degrees.
On a large rimmed baking sheet, toss the brussels sprouts with the olive oil and garlic.
Season to taste with salt and black pepper.
Roast in the oven for about 20 minutes or until fork tender.
Meanwhile bring the balsamic vinegar in a small saucepan to a boil.
Let it simmer for about 8 minutes or until the balsamic becomes thick but still pourable.
Remove from the heat and set aside.
Divide the brussel sprouts among the serving plates, drizzle with a bit balsamic glaze, top with cranberries and walnuts.
Serve.
