Today’s recipe is from My Recipes and is by Foua Vang from St. Paul, Minn. S. won’t eat Brussels sprouts, but I do on occasion, so here is something we’ll try together.
Ingredients
- 1 pound Brussels sprouts, trimmed, cut in half
- 2 tablespoons olive oil
- Salt and pepper
- 2 tablespoons honey
- 1 cup dried cranberries
- ½ cup sliced almonds
Directions
- Step 1 Preheat oven to 350°F. Put Brussels sprouts and oil in a large bowl. Season with salt and pepper and toss to coat.
- Step 2 Spread on a rimmed baking sheet in a single layer, cut side down, and roast until tender and edges are starting to brown, about 35 minutes.
- Step 3 Drizzle Brussels sprouts with honey and sprinkle evenly with cranberries and almonds. Bake until honey has melted and cranberries and almonds are warmed through, about 5 minutes more. Serve.
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