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Categories:
Brussel sprouts Brussel sprouts walnut halves olive oil vanilla bean paste balsamic vinegar salt cream cream balsamic cream
Viewed: 40 - Published at: 5 years agoIngredients
- Roasted Brussel Sprouts
- 1 pound Brussel Sprouts
- 1 cup Walnut Halves
- 1/3 cup Olive Oil
- 2 tablespoons Vanilla Bean Paste
- 1 tablespoon Balsamic Vinegar
- 2 teaspoons Salt
- Balsamic Whipped Cream
- 1/2 cup Heavy Whipping Cream
- 1 tablespoon Balsamic Cream
Method
- Turn oven to 375. Cut all sprouts lengthwise in half and set aside. Heat small skillet and add walnuts, stirring occasionally to keep them from burning. Cook until browned and toasted, about 5-10 minutes. Set aside
- In a large bowl whisk together the salt, balsamic vinegar, vanilla bean paste and oilve oil. Add sprouts and walnuts, Toss thoroughly making sure all sprouts are well-coated. Lay the sprouts and walnuts out on a baking sheet and cook for about 30-45 minutes or until sprouts seem crisp and browned. They might looked burned but it is just the darkness of the balsamic.
- Before serving, beat heavy whipping cream to hard peaks, fold in Balsamic Cream( I Iike to use the brand Cucina Viva Balsamic Cream)
- Plate sprouts and walnuts with a dollop of Balsamic Cream and enjoy!!
