Balsamic Brussels Sprouts with Cranberries
Servings: 6 servings
Calories: 247kcal
Ingredients
For the brussels sprouts:
- 2 lbs brussels sprouts halved
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon pepper
For the candied walnuts:
- ½ cup walnuts chopped
- 2 tablespoon granulated sugar
- 1 tablespoon butter
- ½ cup dried cranberries
- balsamic glaze for drizzling
Instructions
- Preheat the oven to 425 degrees F.
- Add the brussels sprouts to a large bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt, and pepper
- Drizzle the dressing over the brussels sprouts and toss well to combine.
- Spread out evenly onto a large baking sheet.
- Bake in the preheated oven for 20-25 minutes, until tender and a little crispy on the outside.
- While the brussels sprouts are roasting, make the candied walnuts.
- In a medium saucepan over medium heat, melt the butter.
- Add the sugar and walnuts and stir to combine.
- Stir frequently to prevent it from burning, cooking for 5 minutes.
- Immediately transfer to parchment paper, separating the walnut pieces so they don’t stick together. Let cool.
- Once the brussels sprouts have finished cooking, transfer them to a serving bowl.
- Add the candied walnuts and dried cranberries, and drizzle with balsamic glaze.
- Serve and enjoy!
Nutrition
Calories: 247kcal | Carbohydrates: 30g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 250mg | Potassium: 639mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1199IU | Vitamin C: 129mg | Calcium: 79mg | Iron: 2mg