Balsamic Brussels Sprouts with Cranberries
Servings:*
6 servingsIngredients
- 2 pounds Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- ½ teaspoons salt
- ¼ teaspoons pepper
- ½ cup dried cranberries
- Balsamic glaze, for drizzling
- For the candied walnuts:
- 1 tablespoon butter
- 2 tablespoons granulated sugar
- ½ cup walnuts, chopped
Directions
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Heat oven to 425 F.
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Add the Brussels sprouts to a large bowl.
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In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt and pepper.
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Drizzle the dressing over the Brussels sprouts and toss well to combine.
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Spread the Brussels sprouts evenly onto a large baking sheet.
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Bake for 20 to 25 minutes, until tender and a little crispy on the outside.
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While the Brussels sprouts are roasting, make the candied walnuts.
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In a medium saucepan over medium heat, melt the butter.
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Add the sugar and walnuts; stir to combine.
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Cook the walnuts for 5 minutes, stirring frequently to prevent them from burning.
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Immediately transfer the walnuts to parchment paper, separating them so they don’t stick together. Let cool.
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Once the Brussels sprouts have finished cooking, transfer them to a serving bowl.
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Add the candied walnuts and dried cranberries; drizzle with balsamic glaze.