Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing, trimming, and halving them.
- Make the dressing by whisking together balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
- Preheat the oven to 400°F (200°C) and roast the Brussels sprouts tossed in olive oil, salt, and pepper for 20-25 minutes.
- Combine roasted Brussels sprouts with cranberries, nuts, and dressing, then serve warm or at room temperature.
Notes
- Even Cutting: Ensure the Brussels sprouts are halved evenly for uniform roasting.
- Don’t Overcrowd: Roast in a single layer for maximum crispiness.
- Customize: Add carrots or red cabbage for extra texture.
- Nut Variety: Experiment with different nuts for unique flavors.
- Freshness: Use high-quality, fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg