Brussels Sprouts with Cranberry Vinaigrette - The Local Palate
recipe yields Serves 6 to 8 steps - Preheat oven to 400 degrees. In a large skillet, add 2 tablespoons of the olive oil and arrange brussels sprouts cut-side
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Ingredients
- ½ cup olive oil, divided
- 2 pounds brussels sprouts, stemmed and halved
- ½ cup fresh or frozen cranberries, roughly chopped
- 4 tablespoons red wine vinegar
- 2 tablespoons honey
- Salt and pepper to taste
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