Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the Brussels sprouts, pecans, and dried cranberries.
3. In a separate bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
4. Pour the dressing over the Brussels sprouts mixture and toss until everything is coated evenly.
5. Spread the mixture onto a baking sheet in a single layer.
6. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and lightly browned.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 16g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
Substitutions for ingredients:
- Walnuts or almonds can be used instead of pecans.
- Dried cherries or raisins can be used instead of cranberries.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add crumbled bacon or pancetta for a meaty twist.
- Top with grated Parmesan cheese for added flavor.
- Use a different type of vinegar, such as red wine or apple cider vinegar, for a different flavor profile.
Tips and tricks:
- Make sure to spread the Brussels sprouts mixture onto the baking sheet in a single layer to ensure even roasting.
- If the pecans start to brown too quickly, cover the baking sheet with foil to prevent burning.
- For a sweeter dish, add more honey to the dressing.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with a sprinkle of chopped fresh parsley or thyme for added color.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme.
Pairings:
- Roasted chicken or turkey.
- Grilled steak or pork chops.
Suggested side dishes:
- Mashed sweet potatoes.
- Roasted carrots.
- Green beans with almonds.
Troubleshooting advice:
- If the Brussels sprouts are not tender enough after roasting, return them to the oven for a few more minutes.
Food safety advice:
- Make sure to wash the Brussels sprouts thoroughly before using.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Brussels sprouts are a member of the cabbage family and originated in Belgium in the 16th century.
Flavor profiles:
- The dish has a sweet and tangy flavor from the balsamic vinegar and honey, with a nutty crunch from the pecans.
Serving suggestions:
- Serve as a side dish with your favorite protein.
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