by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
Fresh brussel sprouts are in season and mixing them roasted with dry fruits nuts & cheese makes this dish a winner at the
Christmas dinner.
Ingredients
• 2 pounds brussel sprouts, rinsed, trimmed and cut in half
• 2 tablespoons olive oil, divided
• 4 tablespoons balsamic vinegar
• 2 tablespoon honey
• ½ teaspoon salt
• Dash of pepper
• ½ cup crumbled blue cheese, (or you can use goat cheese)
• 1 cup dried cranberries
• ½ cup pecans, walnuts, almonds, or pistachios
Instructions
- Preheat oven to 425 degrees F.
- Prepare the brussels sprouts by washing and drying them thoroughly (wet sprouts won’t roast properly).
- Trim the stems and remove any outer leaves that are wilted or damaged.
- Slice sprouts in half (or quarters if they’re very large) to ensure even cooking and expose more surface area
for caramelization. - In a large mixing bowl combine the brussels sprouts, 1 tablespoon olive oil, salt and pepper. Spread on a large baking sheet (you want the brussels sprouts to have space so if it is too crowded use two baking sheets).
- Roast the brussels sprouts for 20 to 30 minutes or until tender and golden brown around the edges. The exact cooking time will depend on the size of your sprouts.
- Remove from the oven and return to the large mixing bowl. Toss in the additional 1 tablespoon olive oil, balsamic vinegar and honey.
- Add the blue cheese, dried cranberries and pecans. Put on a platter and serve warm.
Leftovers will keep for up to 4 days in the refrigerator in an airtight container.
