I roast Brussels sprouts pretty much weekly. They’re one of our kitchen staples in these chilly months.
Just for fun, I’m dressing them up here with pistachios and dried cranberries.
And I am really excited about these dried cranberries with no added sugars or oils (made by Honestly Cranberry)! I found them at Whole Foods recently, but I know they’re available online too.
The combination of these flavors and textures is wonderful – crunchy, salty, bitter, sweet and tart. We can’t stop eating these! Hope you love them too! : )
And very HAPPY NEW YEAR!
I cannot wait to spend time with you in your healthy plant-based kitchen!
Order my cookbook for YOU, and for your favorite loved ones!
The Plant-Based for Life Cookbook (Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew), is available now, through either Amazon or Barnes and Noble!
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PISTACHIOS
2 pounds Brussels sprouts
generous drizzle of your favorite balsamic vinegar, to taste (I especially love the Fig Balsamic Vinegar made by California Balsamic)
squirt of yellow mustard, to taste
kosher salt and black pepper to taste
2 tablespoons dried cranberries (I love the Honestly Cranberry brand, that have no added sugars or oils)
2 tablespoons dry-roasted pistachios
Preheat oven to 400 degrees.
Prepare the Brussels sprouts by trimming the ends, and rinsing them briefly in cool water. Slice each sprout in halves or quarters, to make them fairly uniform in size.
Place Brussels sprouts in a nonstick roasting pan (Scanpan is my favorite), with 1/4 cup water. Roast uncovered for 20 minutes.
Carefully remove pan from oven, and stir gently. Drizzle with balsamic vinegar and mustard, and season with salt and pepper. Combine well.
Stir in dried cranberries and pistachios, and return to hot oven. Continue roasting for 5 more minutes, or just until Brussels sprouts are fork tender.
Carefully remove from oven. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen