Description
A delightful side dish combining the earthy flavor of Brussels sprouts with the sweetness of cranberries and the crunch of walnuts.
Ingredients
- Brussels sprouts: 500 grams (about 1 pound), trimmed and halved
- Fresh cranberries: 150 grams (about 1 cup)
- Walnuts: 100 grams (about 1 cup), roughly chopped
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Wash the Brussels sprouts under cold water, trim the ends, and cut them in half.
- Rinse the cranberries and remove any soft or damaged ones; roughly chop the walnuts.
- In a large mixing bowl, combine the Brussels sprouts with olive oil, salt, and black pepper, tossing to coat.
- Add the cranberries and walnuts, drizzle with balsamic vinegar, and toss again.
- Spread the mixture onto a baking sheet and roast in a preheated oven at 200°C (400°F) for about 20 minutes, stirring halfway through.
- After 20 minutes, stir again and return to the oven for another 10-15 minutes until golden brown and crispy.
- Remove from the oven, let cool for a few minutes, and serve warm.
Notes
- Choose firm, bright green Brussels sprouts for the best taste.
- Consider adding a sprinkle of brown sugar or maple syrup for extra sweetness.
- Toast walnuts in a dry skillet for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Brussels sprouts, cranberries, walnuts, roasted vegetables, healthy side dish