Roasted Brussels Sprouts with Walnuts and Cranberries

Name: Roasted Brussels Sprouts with Walnuts and Cranberries
Prep time: 10 min
Total time: 35 min
Yield: 3 - 4 Servings
Ingredients: 12 ounces Brussels sprouts, halved; 2 tablespoon olive oil; a pinch of salt and pepper; a handful of walnuts; a handful of dried cranberries; 1 teaspoon Dijon mustard; 2 tablespoon maple syrup; extra olive oil, more salt and pepper; red pepper flakes, optional

By Leslie Blythe Nuts, Side dish Roasting

November 26, 2023

Roasted Brussels Sprouts with Walnuts and Cranberries showcases a harmonious blend of flavors. Roasting the Brussels sprouts caramelizes them and brings out their natural sweetness. The walnuts give the dish a nutty contrast, while the cranberries add a burst of tartness. It all gets tossed in a combination of maple syrup and Dijon mustard.

Prep: 10 mins
Cook: 25 mins
Yields: 3 - 4 Servings

Ingredients

12 ounces Brussels sprouts, halved

2 tablespoon olive oil

a pinch of salt and pepper

a handful of walnuts

a handful of dried cranberries

1 teaspoon Dijon mustard

2 tablespoon maple syrup

extra olive oil, more salt and pepper

red pepper flakes, optional

Directions

1Preheat the oven to 425° F.

2Place Brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.

3Roast Brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted.

4(You can choose to either add the sauce now, or when the pan comes out of the oven in step 3. If you add it now, it gets kind of baked into the Brussels, but if you add it when they’re done baking, it’ll be a little more saucy.)

5Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately.

Recipe from Pinch of Yum.

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