Roasted Brussels Sprouts with Cranberries and Walnuts

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Brussels sprouts were made to be combined with fruit, but there is something extra special about tossing them with cranberries. The tartness brings them alive, resulting in a dish that is just as craveable served as a hot side as it is at room temperature for a snack. 

This recipe yields 4 servings

INGREDIENTS

  • 1 lb brussels sprouts cut in quarters
  • 2 tablespoons roasted walnuts
  • ½ cup fresh cranberries, cut in half
  • 2 tablespoons of pomegranate vinaigrette
  • 1 teaspoon cayenne pepper (optional)
  • 500 grams brussels sprouts cut in quarters
  • 2 tablespoons roasted walnuts
  • 4 ounces fresh cranberries, cut in half
  • 2 tablespoons of pomegranate vinaigrette
  • 1 teaspoon cayenne pepper (optional)

Directions

Pomegranate Vinaigrette

  1. Mix all the ingredients and spread onto a sheet pan. Bake in the oven for 12-15 minutes at 375 degrees. For a crispy finish, cook them under the broiler for 1-2 minutes at the end.