Tuesday, December 3, 2013
Roasted Brussel Sprouts, Walnuts, Cranberry in Balsamic
1lb or less of fresh B.S.
3 tablespoon Extra Virgin Olive Oil
1 tablespoon balsamic
2 tablespoon walnut pieces
2 tablespoons cranberries
preheat oven to 400. Clean B.S. and cut the end off to expose the sprout. Cut in half and peel some of the leaves off. Put sprouts and leaves into baking dish. Leaves get crunchy, so peel off a lot from the bigger sprouts. Toss with oil, then balsamic, add walnuts and cranberries and sea salt to taste. Put in oven for 10 minutes, stir and cook an additional 5 minutes. We like ours crunchy not soft, so try one to see if you like the doneness. If you like them softer, cook another 5 minutes.
May garnish with parmesan cheese.
Posted by Ann Sanger