CHEF JEFF — ONE BYTE AT A TIME: Balsamic-Roasted Brussels SproutsPreparation can make even most-hated foods appealing.
By: Herald Staff Report,
Preparation can make even most-hated foods appealing.
Balsamic-Roasted Brussels Sprouts
1 16-ounce package frozen Brussels sprouts, thawed, or equivalent amount fresh sprouts
Olive oil cooking spray
1 thin slice 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 15- by-10-inch baking sheet with aluminum foil. Pat sprouts completely dry. Place in single layer on baking sheet. Sprinkle with prosciutto. Spray generously with olive oil spray. Roast for 30 minutes. Stir and sprinkle with pecans, cranberries. Spray again with olive oil. Bake until tender and pecans are slightly toasted. Whisk wine vinegar, balsamic vinegar, Dijon and olive oil. Place sprouts in medium bowl. Drizzle with vinaigrette. Toss gently.
Yield: Serves 4.
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