Roasted Balsamic Brussels Sprouts With Candied Walnuts, Cider Soaked Cranberries
Try this Roasted Balsamic Brussels Sprouts With Candied Walnuts, Cider Soaked Cranberries recipe
Try this Roasted Balsamic Brussels Sprouts With Candied Walnuts, Cider Soaked Cranberries recipe
- 1 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/2 cup brown sugar
- 1 cup walnut pieces
- 1/2 cup cranberries
- 1 1/2 pounds brussels sprouts cut in half
- 1 cup rum (or apple juice or water)
- 4.5-5 oz blue cheese crumbled (i prefer a creamier blue cheese)
- 1 bottle balsamic vinegar
- Carbohydrate 49.1291455799211 g
- Cholesterol 10.1677083376937 mg
- Fat 17.3824597072191 g
- Fiber 6.04370094102829 g
- Protein 8.65168285029125 g
- Saturated Fat 3.39120522661136 g
- Serving Size 1 1 Serving (190g)
- Sodium 2391.96852128664 mg
- Sugar 43.0854446388928 g
- Trans Fat 1.47093807816851 g
- Calories 362 calories
Step-by-step
- For Brussels Sprouts: Preheat oven to 400 degrees. Cut Brussels sprouts in half and toss with olive oil, salt and pepper. Roast in oven for 35-40 minutes. Immediately sprinkle with Balsamic Vinegar, and toss around on sheet tray.
- For the Candied Walnuts: Candy the walnuts by melting butter in a non stick pan, add walnuts and sugar and toss around until lightly browned. Pour onto a parchment paper and let cool.
- For the Plumped Cranberries: Heat the Cider Whisky or apple juice over medium heat until lightly simmering. Pour over dried cranberries and let steep for ten minutes. Drain the liquid. (Or drink it!)
- For Balsamic Reduction Glaze: Pour one bottle of balsamic vinegar into a nonstick pan. Add in brown sugar and cook over medium heat until sugar has dissolved. Bring to a light boil, then reduce heat to low, and simmer until the glaze reduces by half, about 20 minutes. (Turn on vent fan!!!) Transfer glaze to a separate container immediately to avoid over cooking, and store in refrigerator until ready to use.
- Combine all above ingredients, except the glaze, together with the crumbled bleu cheese and toss lightly. Drizzle the glaze on top, and serve.
Roasted Balsamic Brussels Sprouts with Candied Walnuts and Cider-Soaked Cranberries: A Festive Side Dish
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This Roasted Balsamic Brussels Sprouts recipe has become a holiday staple in my home, and it's surprisingly simple to pull together. The combination of sweet and savory flavors is irresistible, and the vibrant colors make it a beautiful addition to any holiday spread. Forget the complicated, time-consuming side dishes; this recipe takes the stress out of entertaining while still delivering a wow-factor. The candied walnuts add a delightful crunch, while the cider-soaked cranberries offer a burst of tartness that perfectly complements the earthy Brussels sprouts and rich balsamic glaze.
One of the things I love most about this recipe is its versatility. You can easily adjust it to your liking. Feel free to experiment with different types of nuts or dried fruits. Pecans or almonds would also be delicious additions. If you don't have cider, apple juice works just as well. The balsamic reduction is the star of the show, though, imparting a deep, rich flavor that elevates the entire dish. I often make a large batch and keep it in the refrigerator for use throughout the week; it’s amazing drizzled over salads, roasted vegetables, or even grilled chicken.
Preparing this dish is a breeze. The Brussels sprouts roast in the oven while you candy the walnuts and plump the cranberries. The balsamic reduction simmers on the stovetop while you do other meal preparations. It’s a perfect example of a recipe that comes together effortlessly, allowing you to enjoy the holiday season without spending hours in the kitchen. The beautiful colors – the deep green of the sprouts, the golden brown of the walnuts, and the ruby red of the cranberries – are so festive; it feels like a celebration on a plate.
The wonderful thing about this recipe is that it can be made ahead of time. You can roast the Brussels sprouts and candy the walnuts a day or two in advance. The cranberries can also be soaked ahead, and the balsamic reduction keeps beautifully in the refrigerator. This means you can spend less time in the kitchen on the actual day of your gathering and more time enjoying your friends and family. The process of making this recipe is almost meditative; the chopping of vegetables, the stirring of the walnuts, the simmering of the balsamic—it's all quite relaxing and therapeutic.
The result is a side dish that is both sophisticated and satisfying. The sweet and savory flavors, the pleasing textures – from the tender sprouts to the crunchy walnuts – create an incredible culinary experience that will impress your guests. I frequently get complimented on this recipe, and I'm always happy to share it with fellow busy moms who are looking for a delicious and easy holiday side dish. It’s not just a dish; it’s a testament to the fact that delicious, impressive food can be achieved even with limited time and effort.
Beyond the holiday season, this dish works beautifully year-round. It’s a fantastic addition to a weeknight dinner, adding a touch of elegance to an otherwise ordinary meal. The flavors are bold and satisfying, making it a perfect accompaniment to roasted meats, poultry, or even a simple pasta dish. The beauty of this recipe is in its adaptability and ease; it's a recipe I’ll be making and sharing for many years to come.
Serving Suggestions: This dish pairs wonderfully with roasted chicken, turkey, or pork. It also complements various other holiday favorites, making it a versatile and crowd-pleasing addition to any festive meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations: Feel free to get creative and experiment with different types of nuts, dried fruits, or cheeses. Goat cheese or feta cheese could also be delicious substitutes for the blue cheese.
This recipe is more than just a collection of ingredients; it's a testament to the power of simple flavors and the joy of creating something beautiful and delicious in the kitchen. It's a recipe that embodies the spirit of both practicality and culinary artistry, a delicate balance I strive for in my own kitchen adventures. I hope you enjoy it as much as I do!
