- Roasted Brussels Sprouts
- Serves 4
- ¼ cup olive oil
- salt and pepper
- 1 pound Brussels sprouts, cut ends off and scraggly outer leaves and cut in half
- onion, cut into slices
- 1/3 cup dried cranberries, roughly chopped
- 1/3 cup walnuts
- Balsamic glaze
Preheat oven to 425.
In a large mixing bowl, add olive oil and salt and pepper. Add Brussels sprouts, onion, salt and pepper. Toss well and place on cookie sheet. Make sure the cut end down of the sprouts has contact with the cookie tray.
Place on lowest rack of oven and cook for 10 minutes. With a spatula, turn the Brussels sprouts and sprinkle with the cranberries and walnuts and cook again for another 8-10 minutes or until lightly golden brown and cooked through.
Drizzle with balsamic glaze before serving.