AuthorMarla MeridithLooking for an AWESOME Thanksgiving side dish? Do you love roasted brussels sprouts?
Perfect ~ then this Maple Roasted Brussels Sprouts with Walnuts, Blue Cheese & Cranberries recipe is for you!
Pre heat oven to 400 degrees F with the rack in the middle. Cut brussels sprouts in quarters, trimming off tough white tough end. Toss brussels sprouts with olive oil, maple syrup, garlic salt & pepper. Line a rimmed baking sheet with Silpat or tin foil. Roast for about 20-25 minutes until brussels sprouts are cooked through and caramelized. Flip sprouts with tongs once during roasting time.
While the brussels sprouts are cooking heat walnuts in a skillet on medium heat for about 10 minutes until they are golden brown & fragrant. Mix frequently so they don't burn.
Remove brussels sprouts from the oven. Let them cool a bit. Transfer to a bowl and toss with walnuts, blue cheese and dried cranberries. Season to to taste with garlic salt and pepper. Top with fresh cranberry garnish.
Ingredients
Directions
Pre heat oven to 400 degrees F with the rack in the middle. Cut brussels sprouts in quarters, trimming off tough white tough end. Toss brussels sprouts with olive oil, maple syrup, garlic salt & pepper. Line a rimmed baking sheet with Silpat or tin foil. Roast for about 20-25 minutes until brussels sprouts are cooked through and caramelized. Flip sprouts with tongs once during roasting time.
While the brussels sprouts are cooking heat walnuts in a skillet on medium heat for about 10 minutes until they are golden brown & fragrant. Mix frequently so they don't burn.
Remove brussels sprouts from the oven. Let them cool a bit. Transfer to a bowl and toss with walnuts, blue cheese and dried cranberries. Season to to taste with garlic salt and pepper. Top with fresh cranberry garnish.
