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.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
- 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
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!
Keyword brussels sprouts, Vegetables