Servings
6
Prep Time
30 Min, plus cooling
Cook Time
30 Min
Recipe by
Plugrà® Kitchens
Ingredients
| 1½ lbs. (680g) | Brussels sprouts |
| 3 tbsp. (42g) | Plugrá® Premium Butter, salted, melted |
| ½ cup (80g) | dried cherries or cranberries |
| 2 tsp. (10g) | balsamic vinegar |
| Dash | freshly ground black pepper |
Steps
| 1 |
Preheat oven to 400°F.
|
| 2 |
Trim and halve the Brussels Sprouts. Place onto a half sheet pan or jellyroll pan and drizzle with melted butter. Toss to coat.
|
| 3 |
Roast for 25 to 30 minutes or until the outer leaves are crisp and the sprouts are tender when pierced with a knife. Remove from oven and set aside. Place cherries into a microwave save dish with vinegar. Cover and microwave for 20 seconds or until cherries are soft.
|
| 4 |
Transfer Brussels sprouts to a serving bowl, stir in dried cherries and vinegar. Sprinkle lightly with freshly ground pepper before serving.
|
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