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Roasted Brussels Sprouts with Walnuts and Cranberries

Balsamic roasted Brussels sprouts tossed with toasted walnuts, dried cranberries and fresh parsley. A sweet and tangy side dish that converts even sprout skeptics.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 bag Brussels sprouts about 12 oz to 1 lb
  • olive oil to coat
  • 3 tbsp balsamic vinegar divided
  • sea salt to taste
  • black pepper to taste
  • 1/2 cup walnuts some lightly chopped
  • 1/3 cup dried cranberries
  • 2 tbsp fresh parsley chopped

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Trim the bottom of each Brussels sprout and remove any loose outer leaves.
  3. Cut the sprouts in half and arrange them in a single layer in a baking dish.
  4. Coat well with olive oil, then sprinkle with sea salt, black pepper and 2 tablespoons of the balsamic vinegar.
  5. Roast for 30 minutes, stirring often.
  6. Add the walnuts and roast another 10 to 15 minutes, until the sprouts are easily pierced with a knife.
  7. Transfer to a serving bowl, add the cranberries, parsley and the remaining tablespoon of vinegar, toss well and serve immediately.

Notes

Trim and halve the sprouts up to two days ahead to save time on busy days.