Balsamic Roasted Brussels Sprouts with Cranberry
Recipe - The Fresh Grocer - Corporate
Balsamic Roasted Brussels Sprouts with Cranberry
0
Servings8
Cook Time25 Minutes
Calories164
Ingredients
1 1/2 lbs brussels sprouts, trimmed and halved
1 lb cranberries
2-3 cubes Dorot's Frozen Crushed Garlic
3 tbs olive oil
fresh thyme leaves (or 1 teaspoon dried)
Salt, to taste
1/2 cup walnuts
2 tsp balsamic vinegar ( optional )
Pepper, to taste
Directions
1. Preheat oven to 375° F.
2. On a large rimmed baking sheet, toss the Brussels sprouts, walnuts and cranberries with the oil, garlic cubes, thyme, salt, pepper and balsamic vinegar (if using).
3. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.
Nutritional Information
- 10.2 g Total Fat
- 1.1 g Saturated Fat
- 0 mg Cholesterol
- 22 mg Sodium
- 14.3 g Total Carbs
- 5.9 g Fiber
- 4 g Sugar
- 4.9 g Protein
0 minutes
Prep Time
25 minutes
Cook Time
8
Servings
164
Calories
Shop Ingredients
Makes 8 servings
Bowl & Basket Brussels Sprout Halves, 12 oz, 12 Ounce
$3.99$0.33/oz
Mariani Premium Sweetened Dried Cranberries Value Size, 30 oz, 30 Ounce
$6.59$0.22/oz
Dorot Gardens Crushed Garlic, 16 count, 2.8 oz, 2.99 Ounce
On Sale! Limit 4
$3.29 was $3.59$1.10/oz
Filippo Berio Extra Light Tasting Olive Oil, 50.7 fl oz, 50.7 Fluid ounce
On Sale! Limit 4
$19.99 was $23.49$0.39/fl oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz, 0.66 Ounce
$1.99$3.02/oz
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
Diamond of California Shelled Walnuts, 14 oz, 16 Ounce
On Sale! Limit 4
$3.99 was $7.99$0.25/oz
Filippo Berio Balsamic Vinegar of Modena, 8.4 fl oz, 8.4 Fluid ounce
On Sale! Limit 4
$3.49 was $4.49$0.42/fl oz
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz
Nutritional Information
- 10.2 g Total Fat
- 1.1 g Saturated Fat
- 0 mg Cholesterol
- 22 mg Sodium
- 14.3 g Total Carbs
- 5.9 g Fiber
- 4 g Sugar
- 4.9 g Protein
Directions
1. Preheat oven to 375° F.
2. On a large rimmed baking sheet, toss the Brussels sprouts, walnuts and cranberries with the oil, garlic cubes, thyme, salt, pepper and balsamic vinegar (if using).
3. Turn the Brussels sprouts cut-side down and roast until golden brown and tender, 20 to 25 minutes.