A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.
A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.
| Prep Time | 15 |
| Cook Time | 20 |
| Servings |
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Ingredients
- 2 pounds brussels sprouts halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped walnuts
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
- Line a large baking sheet with aluminum foil. Put the brussels sprouts evenly spaced on the baking sheet.
- Roast the sprouts, stirring occasionally for even browning. They are done when until tender and caramelized, about 20 minutes.
- Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar, cranberries, and walnuts and toss to coat evenly.
- Taste and adjust seasoning if necessary, then serve.
Recipe Notes
*If you have some brussels sprouts that are very large, cut them into quarters. The pieces will cook more evenly if they are all about the same size.
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