Maple-Balsamic Roasted Brussel Sprouts

Maple-Balsamic Roasted Brussel Sprouts

Flavor packed & ready in less than 30 minutes! Tender roasted brussel sprouts are mixed with tart cranberries & creamy goat cheese then tossed in a sweetened maple-balsamic sauce & topped with crunchy pecans. These maple-balsamic roasted brussel sprouts are a simple yet impressive side dish perfect for any occasion!

Ingredients:
For the brussel sprouts:

• 1½-2 lbs. brussel sprouts
• 1 Tbsp olive oil (or avocado oil)
• ¾ tsp salt
• ½ tsp black pepper
• 2 Tbsp dried cranberries
• 1-2 Tbsp goat cheese, crumbled
• Pecans, for serving

*For the maple-balsamic sauce:

• 2 Tbsp maple syrup
• 2 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard

Instructions:

• Toast the pecans. (This step is optional but brings out the pecans' natural nutty flavor.) Spread the pecans out on a baking pan lined with parchment paper. Toast in the oven at 375 degrees for 5-6 minutes or until fragrant. Roughly chop the pecans once done and set them aside.
• Preheat the oven. Turn the oven on to 425 degrees and grab a separate baking pan.
• Prep the brussel sprouts. Trim the bottom off each brussel sprout and discard any wilted leaves. Cut the brussel sprouts in half (larger brussel sprouts may need to be cut into quarters) and add them to a large bowl. Toss the sprouts with olive oil, salt and black pepper.
• Roast. Spread the brussel sprouts out on the baking pan, arranging them cut side down. Roast in the oven for 20-25 minutes or until they're just tender.
• Make the sauce. While the brussel sprouts roast, whisk the maple syrup, balsamic vinegar and dijon mustard together.
• Toss. Once the brussel sprouts are done, add them to a bowl with dried cranberries and goat cheese. Drizzle the sauce over the top and toss until coated to your liking.
• Serve! Serve immediately with chopped pecans sprinkled over the top.

Sourced from: Kalefornia Kravings