Our “Meatless Mondays” continue, this week was roasted Brussel sprouts. This was plenty for me but, Kenny opted to add a baked potato with his meal. The Brussel sprouts were amazing.
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup onion, thin sliced
¼ teaspoon Black Pepper, Coarse Ground
1 pound Brussels sprouts, trimmed and halved
1 tart apple, cored and cut into 1-inch chunks
½ cup walnuts or cashews, rough chopped
2 tablespoons dried cranberries
2 tablespoons balsamic vinegar
1 tablespoon honey
Preheat oven to 375°F. Mix oil, garlic, onion and pepper in large bowl. Add Brussels sprouts, nuts and apple; toss to coat well. Spread in single layer on foil-lined 15x10x1-inch baking pan.
Roast 30 to 35 minutes or until Brussels sprouts are browned and tender.
Meanwhile, mix cranberries, vinegar and honey in small bowl. Drizzle over roasted Brussels sprouts and apple; toss to coat well. Serve immediately.
Tags: balsamic vinegar, Brussel sprouts, cranberries, Garlic, honey, olive oil, onion, walnuts
