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BRUSSELS SPROUTS - Balsamic Roasted Brussels Sprouts :]>
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Balsamic Roasted Brussels Sprouts | |
| 1 (16-ounce) package | frozen Brussels sprouts, thawed, or equivalent amount fresh sprouts |
| Olive oil cooking spray | |
| 1 thin slice (scant 1/2 ounce) | prosciutto, diced into small pieces |
| 2 tablespoons | pecan pieces |
| 2 tablespoons | dried cranberries |
| 1 tablespoon | red wine vinegar |
| 2 tablespoons | balsamic vinegar |
| 1 teaspoon | Dijon mustard |
| 1 teaspoon | olive oil |
Preheat oven to 400 degrees. Line a 15- by-10-inch baking sheet with aluminum foil. Pat Brussels sprouts completely dry and place in a single layer on baking sheet. Sprinkle with prosciutto. Spray generously with olive oil spray. Roast for 30 minutes.
Stir and sprinkle with pecans and cranberries. Spray again with olive oil spray and bake an additional 5 to 10 minutes or until tender and pecans are slightly toasted.
Whisk together red wine vinegar, balsamic vinegar, Dijon and olive oil. Place Brussels sprouts in medium bowl and drizzle with vinaigrette. Toss gently to coat.
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