what you need
1 bag of Brussels Sprouts
1/4 cup dried cranberries
3 drizzles olive oil
1 scant drizzle balsamic vinegar
Salt and Pepper to taste
(optional) 2 tablespoons finely crumbled bleu cheese
how to make it
Preheat oven to 375. Wash the Brussels Sprouts and cut them in half (the larger ones in quarters). In a mixing bowl, coat the sprouts in olive oil, vinegar, salt, and pepper, tossing thoroughly.
Spread sprouts out onto a baking sheet and bake for ~30 minutes or until crispy. Toss with dried cranberries and serve immediately, topping with bleu cheese if desired.
[…] a lovely table. Here it is paired with Citrus Dill Roasted Carrots, Perfect Mashed Potatoes, and Crispy Oven Cranberry Brussel Sprouts. The wine pairing is a Georgian Saperavi – a medium-bodied red with sweet, red berry […]
[…] all the time but they are featured here as part of the 2021 Christmas Goose dinner alongside Crispy Cranberry Brussels Sprouts and Citrus Dill Roasted […]