Honey Roasted Brussels Sprouts with Cranberries, Pecans, & Gorgonzola
Roasted Brussels Sprouts with delicious, dried cranberries, pecans, and gorgonzola drizzled with honey makes the perfect side dish.
Ingredients
- 12 ounces Brussels sprouts washed, cut in halves (remove dark leaves)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup cranberries
- 1/2 cup gorgonzola cheese
- 1/2 cup pecan halves
- 2 tablespoons honey agave or Truvia Nectar
- salt and pepper, to taste
Instructions
- Preheat over to 400 F degrees, and line baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine Brussels sprouts, olive oil, salt, and pepper. Toss Brussels sprouts until fully coated and arrange on baking sheet.
- Roast for 25-30 minutes or until sprouts are roasted, tender, and with crispy with roasted leaves.
- Remove sprouts from oven and toss them with dried cranberries and pecan halves., then drizzle with honey and balsamic vinegar.
- Serve and enjoy!
Notes
Approximately 4 to 5 servings.
You can purchase Truvia Nectar hegre.
Agave nectar is another great option!