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
Scale
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.