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 |
1 |
Preheat oven to 400°F.
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2 |
Trim and halve the Brussels Sprouts. Place onto a half sheet pan or jellyroll pan and drizzle with melted butter. Toss to coat.
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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.
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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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