Roasted Brussels Sprouts with Goat Cheese, Cranberries and Toasted Walnuts
Recipe is from Pennington Biomedical Research Center
1 pound Brussels sprouts, tips cut off, discolored leaves removed and cut in half
1 tablespoon olive oil
1 teaspoon salt
1/3 cup dried cranberries
1/3 cup crumbled goat cheese (can substitute any cheese such as feta or blue)
1/3 cup toasted walnuts or pecans
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Additional seasonings may be added, such as garlic powder, Tony’s, lemon pepper and/or fresh or dried herbs
1. Preheat oven to 350 F.
2. Mix Brussels sprouts, olive oil and seasonings on a baking pan. Cook until done, about 10-15 minutes.
3. On a separate pan, toast walnuts for a few minutes in oven.
4. Remove sprouts and walnuts from oven.
5. Toss the cheese, toasted pecans, balsamic vinegar and maple syrup into Brussels sprouts. Add nuts. Mix well and serve.