Roasted Brussels Sprouts with Cranberries & Almonds

• Vegan
• Gluten free

• Produce

  • 3 lbs Brussels sprouts, fresh
  • 1 cup Cranberries, dried
  • 1/4 tsp Garlic powder

• Condiments

  • 1 cup Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Pepper
  • 3/4 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

Found on tasteofhome.com

Description

Ingredients

• 3 pounds fresh Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup balsamic vinegar
• 1/2 cup sugar
• 1 cup dried cranberries
• 1/2 cup sliced almonds, toasted

Directions

• Directions Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally. In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally. To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds. Yield: 8 servings. Editors Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Roasted Brussels Sprouts with Cranberries & Almonds in Taste of Home September/October 2015, p56 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition