Ingredients
- Purple Brussels Sprouts with Cranberries, Pecans, Gorgonzola and Maple Syrup
- You can use green Brussels sprouts for this recipe and any blue cheese you like or even feta or goat cheese.
- Serves 4
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, cleaned, outer leaves removes, and halved
- salt and pepper
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1/3 cup dried cranberries
- 1/3 cup pecans, roughly chopped
- 1/3 cup Gorgonzola cheese, crumbled
Instructions
Preheat oven to 425. Line a baking tray with foil for easier cleanup.
In a bowl, add olive oil, salt, pepper and sprouts and toss to coat. Tumble onto baking tray and place on bottom shelf in the oven. Roast for 8-10 minutes or until lightly browned.
Meanwhile, in a small bowl, mix maple syrup and balsamic vinegar.
When sprouts are partially cooked, remove tray. Drizzle with the maple syrup mixture, cranberries, and pecans and with a spatula, gently toss and turn the sprouts to cook on the other side and place back in oven and cook until lightly browned and cooked through when the tip of a knife can easily pierce the sprouts, another 4-5 minutes.
Remove sprouts to serving bowl and sprinkle cheese over the top and serve.
