This delicious roasted Brussel sprout dish brings the tart, sweet and crunch of a perfect side to your main meal. It’s also gluten free and vegan!
I love a great vegetable dish as a side that packs a lot of flavor and is an interesting complement to the main meal. It is easy to prep some of this ahead of time too and just cook it before you are ready to serve it.
What You’ll Need:
- Brussel sprouts
- olive oil, extra virgin
- butter
- balsamic vinegar and balsamic glaze
- maple syrup
- dried fruit (cherries, cranberries or golden raisins)
- garlic cloves
- walnuts, chopped
- cane sugar
- sea salt and ground black pepper
Making the Recipe:
Start by heating your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
Next, you’re ready to do the prep! Cut the ends off the Brussel sprouts and cut them in half. If they are a bit larger, you may want to cut them into quarters so that they all cook evenly.
Mix the oil, balsamic vinegar, maple syrup, minced garlic, salt and pepper together in a small bowl.
Pour the sauce over the Brussel sprouts and coat them well. Transfer them to the lined baking sheet and roast for 20-25 minutes.
While the Brussel sprouts cook, make the candied walnuts. Melt the butter in a medium saucepan. Add the sugar and the chopped walnuts. Cook them for about 5 minutes over medium heat, stirring frequently.
Transfer the mixture to a piece of parchment paper laid on your countertop. Spread out the walnuts so they don’t stick together and let them cool.
Once the Brussel sprouts are done cooking, transfer them to a serving dish and top them with the dried fruit, candied walnuts and a drizzle of balsamic glaze.
Balsamic Brussel Sprouts with Candied Walnuts and Dried Cherries
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: oven
- Diet: Gluten Free
Description
This delicious roasted Brussel sprout dish brings the tart, sweet and crunch of a perfect side to your main meal. It’s also gluten free and vegan!
Ingredients
For the Brussel Sprouts:
- 2 lb. Brussel sprouts, halved
- 2 Tbsp. olive oil, extra virgin
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. maple syrup
- 2 cloves garlic, minced
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1/2 cup dried cherries (golden raisins or cranberries)
- Balsamic glaze, for drizzling on top
For the Candied Walnuts:
- 1 Tbsp. butter
- 2 Tbsp. cane sugar
- 1/2 cup walnuts, chopped
Instructions
- Heat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment.
- Cut the ends off the Brussel sprouts and cut them in half. If they are larger, you may need to quarter them, so that you have bite-sized pieces that are fairly even in size.
- Mix together the oil, vinegar, maple syrup, minced garlic, salt and pepper in a small bowl. Toss the Brussel sprouts in the sauce in a large mixing bowl.
- Spread the Brussel sprouts out over the parchment lined baking sheet and bake for 20-25 minutes until tender and slightly browned. Give them a stir halfway through cooking.
- While the Brussel sprouts roast, make the candied walnuts.
- Melt the butter in a saucepan or small skillet. Add the sugar and the chopped walnuts. Cook them for about 5 minutes or medium heat, stirring them frequently so they don’t burn. Transfer the mixture to a piece of parchment paper on your countertop and spread them out so they don’t stick together. Let them cook.
- Once the Brussel sprouts are done cooking, transfer them to a serving dish and top them with the dried fruit, candied walnuts and drizzle with the balsamic glaze.
Notes
- Feel free to substitute golden raisins or dried cranberries for the dried cherries.
- If eating nut free, omit the walnuts.
- Chopped hazelnuts or pecans can be used in place of the walnuts.