Description
Transform Brussels sprouts into an irresistible treat with the perfect balance of sweetness from maple syrup and tang from balsamic vinegar.
Ingredients
- 1½-2 lbs. Brussels sprouts
- 1 Tbsp olive oil (or avocado oil)
- ¾ tsp salt
- ½ tsp black pepper
- 2 Tbsp dried cranberries
- 1-2 Tbsp goat cheese, crumbled
- Pecans, for serving
- 2 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C) and toast the pecans for 5-6 minutes until aromatic.
- Preheat the main oven to 425°F (220°C). Trim, cut, and toss Brussels sprouts in olive oil, salt, and pepper.
- Spread Brussels sprouts cut side down on a baking pan and roast for 20-25 minutes or until tender with browned edges.
- In a small bowl, whisk together maple syrup, balsamic vinegar, and Dijon mustard until smooth.
- Toss the roasted Brussels sprouts with cranberries and goat cheese, then drizzle with the dressing and mix.
- Serve immediately, topped with chopped pecans.
Notes
For extra crispiness, consider broiling the sprouts for the last couple of minutes. Use fresh Brussels sprouts for best results.