Roasted Brussels Sprouts, Dried Cherries, and Walnuts

Name: Roasted Brussels Sprouts, Dried Cherries, and Walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4 as a side
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; ½ teaspoon black pepper; 3 tablespoons chopped walnuts; 3 tablespoons dried cherries (or substitute dried cranberries); 1 pound (455 g) baby Brussels sprouts; 1 tablespoon honey; Pinch flaky sea salt (optional); 1 heaping tablespoon roughly chopped fresh cilantro; ½ teaspoon kosher sea salt

Preparation info

Serves
4
as a side

Difficulty
Easy
Ready in
25 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

These sprouts are super easy to prepare and totally addictive! We’ve balanced their slightly bitter earthiness with sweet-tart dried cherries and crunchy, meaty walnuts. You’ll want them again and again.

Ingredients

1 pound (455 g) baby Brussels sprouts
3 tablespoons olive oil

Europe
Italy
Side dish
Gluten-free
Mediterranean
Vegetarian

Method

Preheat the oven to 425°F (220°C). Trim any rough bottoms from the Brussels sprouts and cut them in half. In a large bowl, toss with the oil, vinegar, honey, salt, and pepper and allow to marinate for 5 to 10 minutes.

Arrange the Brussels sprouts in a single layer on a baking s