Roasted Brussels Sprouts with Cranberries and Blue Cheese
This recipe for Roasted Brussels Sprouts with Cranberries brings savory and sweet fall flavors together for one incredibly tasty side dish for your holiday table.Yield: 4 cups
Servings: 8 people
Calories: 124kcal
Ingredients
- ¼ c chopped walnuts
- ¾ lb Brussels sprouts, halved
- 2 red potatoes, cubed
- 1 sweet apple, chopped
- ¼ c balsamic vinegar
- 2 teaspoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon salt
- ⅓ c dried cranberries
- ¼ c blue cheese, crumbled
Instructions
- Preheat oven to 400F.
- Place chopped walnuts on a baking sheet with sides and toast 7-10 minutes in preheated oven, until fragrant. Remove from oven and set aside to cool.
- In a large bowl mix together Brussels sprout halves and chopped potatoes and apples.
- In a small bowl, or liquid measuring cup, whisk together vinegar, oil, minced garlic, and seasonings. Pour over Brussels sprout mixture and toss to coat.
- Line a baking sheet with aluminum foil and spread the mixture evenly out on the pan. Roast for 30 minutes, stirring halfway through.
- Remove vegetables from the oven and place into serving bowl. Top with toasted walnuts (from earlier), cranberries, and crumbled blue cheese.
Nutrition
Calories: 124kcal | Carbohydrates: 17.8g | Protein: 4.4g | Fat: 4.9g | Saturated Fat: 1.1g | Cholesterol: 3mg | Sodium: 147mg | Fiber: 3.8g | Sugar: 4.6g