Roasted Balsamic
BRUSSELS SPROUTS WITH CRANBERRIES AND NUTS
The best wintertime dishes are the ones that combine the flavors of various holiday classics to give a unique spin on an old favorite. And who can resist some well-cooked, organic Brussels sprouts? This cruciferous vegetable is delicious when done sweet or savory, but we want to give you a sweet version you may not have tried before! Next time you want some flavorful vegetables on your holiday table, give these roasted balsamic Brussels sprouts with cranberries and nuts a try.
INGREDIENTS: • 1 ½ lb organic brussels sprouts, cut in half and dry • ¼ tsp salt •¼ cup honey • ¼ cup olive oil • ¼ cup balsamic vinegar
• • • • •
¾ cup dried cranberries 1 tbsp lemon zest ½ cup walnuts, diced 3 tbsp butter 1 tbsp brown sugar
DIRECTIONS: Preheat oven to 450. In a large bowl, toss organic
medium-low heat until honey darkens but doesn’t
Brussels sprouts with the oil and salt. Bake in
burn, about 3 minutes. Add the balsamic vinegar
the oven until tender and crispy, about 20-25
and 1 tbsp butter, cook for another 3 minutes,
minutes.
then remove from heat.
On the stove, melt butter in a skillet and add in
When the organic Brussels sprouts are done,
the walnuts and brown sugar. Cook until walnuts
remove from oven and return to the large bowl.
are toasted, then let cool on a paper towel-lined
Pour in the honey sauce and mix well. Top with
plate. In a small saucepan, heat the honey over
the lemon zest, cranberries, and walnuts.
44 | Organic Living Magazine
