- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil, or more as needed
- salt and ground black pepper to taste
- 1/4 cup pine nuts
- 1/3 cup balsamic vinegar
- 1/3 cup honey
- 1 teaspoon dried rosemary
- 1/4 cup dried cranberries
- Preheat the oven to 350 degrees F (175 degrees C).
- Place Brussels sprouts facing up on a jellyroll pan. Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for 30 minutes.
- Heat olive oil in a small saucepan over medium heat. Add pine nuts and season with salt. Cook and stir until toasted, about 3 minutes. Set aside. Combine vinegar, honey, and rosemary in a large bowl.
- Remove Brussels sprouts from the oven and transfer to the bowl with the vinegar glaze. Sprinkle toasted pine nuts and cranberries on top and toss to coat. Serve warm.
07/13/2019
recipepes.com
roasted brussels sprouts with balsamic glaze, recipe
PT15M
PT1H
5
455 calories