Ingredients for 6 portions
1 ½ pounds of Brussels sprouts cut in halves
3 Tbs. of olive oil
Coarse sea salt
Fresh ground black pepper
½ cup dry cranberries
Balsamic vinegar reduction
1. Preheat the oven to 375°F.
2. Cover a baking sheet with aluminum foil.
3. Arrange the Brussels sprouts in the sheet.
4. Toss the Brussels sprouts with olive oil and sprinkle with salt and paper.
5. Roast them for 25 minutes, until tender.
6. In a bowl, combine the Brussels sprouts with the cranberries. Before serving, drizzle some balsamic vinegar reduction.
To print the recipe of the balsamic vinegar reduction, click here.
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