Ingredients
brussels sprouts, halved
2-3 tbsp
salt and pepper
4 tbsp balsamic vinegar
3 tbsp maple syrup
walnuts (or pecans)
cranberries
goat cheese crumbles
Preheat oven to 425˚
In a pot, steam brussels sprout sprouts for 4 minutes. Let them get pretty dry before continuing to cook.
Once dry, toss in a bowl with EVOO, salt and pepper. Spread onto a baking sheet evenly. Roast for about 20 minutes.
Heat a small pan over medium heat. Add nuts and toast for a few minutes.
While roasting, heat a small pot over medium high heat. Add balsamic vinegar, maple syrup and pinch of salt. Stir frequently until sauce thickens and glaze forms, about 4-5 minutes.
When brussels sprouts are done, add to a bowl with cranberries, toasted nuts, goat cheese. Drizzle with glaze and mix together.
