1 minute read
Brussels Sprouts Recipe
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 Brussels sprouts with the oil and salt. Bake in the oven until tender and crispy, about 20-25 minutes.
On the stove, melt butter in a skillet and add in the walnuts and brown sugar. Cook until walnuts are toasted, then let cool on a paper towel-lined plate. In a small saucepan, heat the honey over medium-low heat until honey darkens but doesn’t burn, about 3 minutes. Add the balsamic vinegar and 1 tbsp butter, cook for another 3 minutes, then remove from heat.
When the organic Brussels sprouts are done, remove from oven and return to the large bowl. Pour in the honey sauce and mix well. Top with the lemon zest, cranberries, and walnuts.
