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Roasted Brussels Sprouts with Cranberries and Walnuts

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


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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.

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