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–+ servings
Roasted Brussels Sprouts with Walnuts and Cranberries
Rebekah KukRebekah Kuk

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. While they are cooking, roughly chop walnuts.
  3. 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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