Roasted Brussels Sprouts with Walnuts and Cranberries
This cool-weather recipe combines caramelized Brussels sprouts with sweet-tart cranberries, earthy walnuts, and tangy balsamic vinegar. Perfect for Thanksgiving or other holiday meals.
Ingredients
- 2 lbs Brussels sprouts trimmed and halved
- 2 tbsp olive oil extra virgin
- 1 tsp salt use sea salt or Real salt
- 1/2 cup walnuts soaked and dehydrated, or toasted
- 1/4 dried cranberries I like the juice sweetened variety
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 425 degrees Fahrenheit. Wash 2 pounds of Brussels sprouts, trim the ends, and cut each sprout in half. Pour onto a large sheet pan, and toss with olive oil and salt. Roast for 30 minutes, turning halfway through.
- While they are cooking, roughly chop walnuts.
- When the Brussels sprouts are finished cooking (fork tender but not mushy), pour them into a bowl and toss with balsamic vinegar. Stir in dried cranberries and walnuts, reserving some walnuts for garnish. Serve in a large bowl or on a tray.
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