Roasted Balsamic Brussels Sprouts with Dried Cranberries (Erewhon inspired)
These Erewhon inspired Roasted Balsamic Brussels Sprouts are crispy, flavorful, and tossed with maple syrup and cranberries for the perfect holiday side.
Ingredients
- 1 lb. Brussels sprouts washed, trimmed and halved (quartered if large) remove any dirty excess leaves
- 1 tbsp avocado oil
- 2 tsp thick Italian balsamic vinegar see product recommendation above - plus extra for drizzling at the end
- 1 1/2 tsp maple syrup
- ¼ tsp sea salt
- ½ tsp garlic powder
- 2 tbsp dried cranberries see product recommendation above for apple juice sweetened
- 2-3 tbsp pomegranate seeds can omit if you don’t have
- 3 tbsp chopped salted pistachios or sliced almonds
Instructions
- Preheat oven to 425°F (220°C).
- Trim Brussels sprouts and remove any discolored outer leaves.
- Cut large sprouts into halves or quarters for even cooking. In a large bowl, toss Brussels sprouts with the avocado oil, balsamic vinegar, maple syrup, sea salt, and garlic powder.
- Arrange them cut side down on an unlined baking sheet.
- Roast for 25–30 minutes until golden and looking crispy.
- Remove from oven (you can remove any leaves that are very crispy and set aside.
- Toss the remaining Brussels on the baking sheet then roast for another 5 minutes or until desired crispiness.
- Remove from the oven and plate, topping with dried cranberries, pomegranate seeds, pistachios or slivered almonds before serving.
- Drizzle a little balsamic vinegar on top if you like.
- Note: If you want to make this ahead of time remove after 30 minutes then roast for 5 minutes before serving and then add the toppings right before serving.