Ingredients
1 lb Brussels sprouts, trimmed and halved
3 tbsp extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup dried cranberries
1/2 cup walnut halves
1 tbsp balsamic glaze (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large mixing bowl, toss the trimmed and halved brussels sprouts with olive oil, salt, and pepper until evenly coated.
Step 3: Spread the sprouts onto the prepared baking sheet in a single layer, ensuring the flat sides are facing down for maximum browning.
Step 4: Roast for 15-20 minutes, then remove the pan and add the walnut halves to the tray.
Step 5: Return to the oven for another 5-8 minutes until the sprouts are tender and charred and the walnuts are fragrant.
Step 6: Toss in the dried cranberries and drizzle with balsamic glaze if desired before serving hot.
Notes
Ensure the sprouts are completely dry after washing to help them crisp up in the oven.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: roasted brussels sprouts with cranberries and walnuts, holiday side dish, healthy brussels sprouts, vegan sides, autumn recipes
