Balsamic Roasted Brussels Sprouts
Ingredients
-
1 ½
pounds
Brussels sprouts
-
2
tablespoons
extra-virgin olive oil
-
¼
teaspoon
fine sea salt
-
⅓
cup
dried cranberries
-
⅓
cup
pecans, roughly chopped
-
1
tablespoon
thick balsamic vinegar
-
⅓
cup
finely grated Parmesan cheese and/or a few thin pats of butter
-
to taste
salt and pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Trim the Brussels sprouts, remove any damaged leaves, and cut them in half lengthwise.
- Toss the halved sprouts with olive oil and salt, then arrange them flat side down on the baking sheet.
- Roast the sprouts for 20 to 25 minutes, tossing halfway through. Add the pecans for the last 3 to 5 minutes.
- Soak the cranberries in warm water to plump them up while the sprouts are roasting.
- Transfer the roasted sprouts and pecans to a serving platter, drain the cranberries, and sprinkle them on top.
- Drizzle balsamic vinegar over the dish, add Parmesan or butter if desired, and season with salt and pepper.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
10mg
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