Description
A festive and flavorful side dish featuring crispy roasted brussels sprouts, tart dried cranberries, and crunchy toasted walnuts finished with a hint of maple.
Ingredients
1.5 lbs Brussels sprouts, trimmed and halved
3 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper
1 tbsp Maple syrup
1/2 cup Dried cranberries
1/2 cup Walnut halves, roughly chopped
1 tbsp Balsamic glaze (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, combine the halved brussels sprouts, olive oil, maple syrup, salt, and black pepper. Toss thoroughly until every sprout is evenly coated.
Step 3: Spread the sprouts onto the prepared baking sheet in a single layer, ensuring they aren't crowded to allow for proper roasting.
Step 4: Roast in the oven for 20 minutes. At the 10-minute mark, use a spatula to toss the sprouts so they brown evenly on all sides.
Step 5: Remove the pan from the oven and sprinkle the chopped walnuts and dried cranberries over the top of the sprouts.
Step 6: Return the pan to the oven for an additional 5 minutes, or until the walnuts are fragrant and toasted and the sprouts are tender and charred.
Step 7: Remove from the oven and drizzle with balsamic glaze if desired. Serve your roasted brussels sprouts with cranberries and walnuts immediately while hot.
Notes
Ensure the sprouts are dry before tossing with oil to get the best crisp. You can substitute pecans for walnuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
