Crispy Balsamic Brussel Sprouts

By KDCooks

Ingredients

• 3 pounds brussels sprouts, quartered
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 cup walnuts, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/4 cup dried cranberries, finely chopped
• 2 garlic cloves, minced
• 2 shallots, minced

Preparation

Step 1

Directions

Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 30-45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.

Spread the walnuts in a pie plate and toast for about 5 minutes, until golden. Let cool, then coarsely chop the nuts.

In small sauce pan, whisk the vinegar with and honey and simmer over low-medium heat until creates syrup. Add the garlic and shallots. Drizzle over brussel sprouts and toss with walnuts and cranberries. Serve.