Maple Balsamic Roasted Brussels Sprouts

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 lbs Brussels sprouts
  • 1/2 cup Cranberries, dried
  • 4 cloves Garlic

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2/3 cup Pecans, raw

Found on kristineskitchenblog.com

Description

Ingredients

• 2 pounds Brussels sprouts
• 2 tablespoons extra virgin olive oil
• salt
• pepper
• ¼ cup pure maple syrup
• 1 tablespoon balsamic vinegar
• 4 cloves garlic, minced
• ⅔ cup raw pecans
• ½ cup dried cranberries

Directions

• Preheat oven to 425 degrees F.
• Trim stem ends off Brussels sprouts and cut in half. Place on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to combine. Spread out in an even layer on the baking sheet.
• Roast for 20 minutes, until Brussels sprouts are almost tender.
• Meanwhile, stir together the maple syrup and balsamic vinegar.
• Remove Brussels sprouts from the oven and add garlic and pecans to the pan. Pour the syrup mixture over the top and toss until everything is evenly coated. Return the pan to the hot oven and roast for about 5 minutes more, until pecans are toasted and Brussels are golden and tender. Stir in dried cranberries and serve.