The winter season is the perfect time for cooking brussels sprouts when you can find them at your local supermarket. This recipe includes cranberries plumped in balsamic vinegar, toasted pine nuts, roasted garlic, and grated parmesan cheese.
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Roasted Brussels Sprouts with Cranberries & Toasted Pine Nuts
Ingredients
- 16oz Brussels sprouts, trimmed and halved
- ¼ cup cooking olive oil
- ¼ cup pine nuts, lightly toasted
- 2 cloves garlic, finely sliced
- ¼ cup dried cranberries
- 3 Tbsp balsamic vinegar
- Kosher salt & freshly-ground black pepper, to taste
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 425F.
- Coat the Brussels sprouts in the cooking olive oil and sprinkle lightly with kosher salt.
- Line a sheet tray with parchment paper and spread the Brussels sprouts out on the sheet.
- Roast in the oven for about 20 minutes, or until the Brussels sprouts are almost completely tender.
- While the Brussels sprouts are roasting, lightly toast the pine nuts.
- Finely slice the two cloves of garlic.
- Warm the balsamic vinegar in a small pot on the stove, and add the dried cranberries.
- Allow the cranberries to sit in the warm vinegar for 15 minutes.
- When the Brussels sprouts are almost completely cooked, add the sliced garlic and allow to cook for an additional 2 minutes.
- Remove the Brussels sprouts from the oven and toss in a bowl with the toasted pine nuts, plumped cranberries, and balsamic vinegar.
- Taste, and season with kosher salt & freshly-ground black pepper.
- Pour the mixture onto a large serving platter, and top with the freshly-grated Parmesan cheese.
- Serve hot.