Roasted Brussels Sprouts with Dried Cherries

The easiest side-dishes are often the best.

Servings
6
Prep Time
30 Min, plus cooling
Cook Time
30 Min
Recipe by
Plugrá® 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.