Ingredients for 2 people
- 450 g Brussels sprouts
- 6 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 80 g fresh cranberries
- 40 g chopped walnuts
- 50 g crumbled goat’s cheese
- 3 tbsp De Nigris Platinum Label Balsamic Vinegar
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
For the recipe
Preheat oven to 180 degrees C.
Cut stalk ends off the Brussels sprouts and remove discolored leaves. Halve smaller, and quarter larger, sprouts for even cooking. Toss the Brussels sprouts and cranberries in one tablespoonful of the olive oil. Season with salt and pepper., place sprouts and cranberries on baking sheet, and roast for 20-25 minutes, until cooked through.
While Brussel sprouts and cranberries are roasting, whisk together De Nigris Platinum Label Balsamic Vinegar, maple syrup, Dijon mustard and remaining five tablespoons of oil in small bowl until well combined. Remove sprouts and cranberries from the oven. Toss with dressing, sprinkle with walnuts, and goat’s cheese. Serve immediately.
After serving, you can store the balsamic brussels sprouts in a covered container in the fridge for up to three days.
