Roasted Brus­sels Sprouts

Raise Vegan - - Recipes -


1 lb Brus­sels sprouts, destemmed and quar­tered

½ lb red seed­less grape, cut in half ¾ cup wal­nut pieces

3 tsp bal­samic vine­gar

3 tsp fresh sage, chopped

2 tbsp olive oil

Salt & Pep­per


1. Pre­heat oven to 450 º F. Pre­pare a large roast­ing dish with a light coat­ing of oil.

2. Add the Brus­sels sprouts to the pan and toss in olive oil to coat. Sprin­kle with salt and pep­per to taste and roast for 15 min­utes. Re­move from the oven and stir in the grape halves, re­turn to the oven for 5 more min­utes or un­til the Brus­sels sprouts be­come ten­der.

3. While the sprouts and grapes are fin­ish­ing cook­ing, toast the wal­nuts. Heat a heavy- bot­tomed skil­let over low heat.

4. Once hot, add the wal­nuts to the pan and stir con­tin­u­ously un­til they be­come fra­grant. Sprin­kle with a dash of salt and re­move from heat.

5. Once the sprouts are done, re­move from the oven, driz­zle with bal­samic vine­gar and stir in the wal­nuts. Trans­fer to a serv­ing dish, gar­nish with sage and serve.

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