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Brussels sprouts extra-virgin olive oil salt fresh cranberries pecans Gorgonzola cheese maple syrup balsamic vinegar
Viewed: 44 - Published at: 8 years agoIngredients
- 2 pounds brussels sprouts
- 1 tablespoon extra-virgin olive oil
- salt
- 1 1/3 cups fresh cranberries
- 2/3 cup toasted pecans
- 1/2 cup gorgonzola cheese
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
Method
- Preheat oven to 400 degrees.
- Cut brussels sprouts in half and toss lightly in just enough olive oil to coat them and season with salt and pepper. Roast brussels cut side down for about 10 minutes.
- After brussels have started roasting, add in fresh cranberries and roast for another 10-15 minutes.
- Take the pan out of the oven when brussels are done to your desired liking and cranberries are beginning to burst.
- Put brussels and cranberries in a bowl and add the pecans and gorgonzola and mix well.
- Drizzle with maple syrup and balsamic vinegar. Serve immediately.
