Flavorful brussel sprouts with cranberries, roasted pecans, and goat cheese. Perfect for the Holidays!
Ingredients
10 cup
Brussels sprouts
(fresh, stems removed, sliced in quarters)
1 cup
Cranberries
(fresh or dried)
1 1/2 cup
Pecans
(prep prior!)
1 cup
Goat cheese, soft
(crumbled)
2 tbsp
Coconut oil
1 tbsp
Balsamic vinegar
2 tsp
Salt
1 dash
Black pepper
1 tsp
Cinnamon
(more to taste)
Instructions
Melt coconut oil in a large pan. Add sliced brussel sprouts and cook until semi-tender, about 6 minutes. **If using fresh cranberries, add in with brussel sprouts to cook! Add balsamic vinegar, salt, and pepper. Toss to coat. Add dried cranberries and pecans and continue to mix until well coated. When brussel sprouts are just barely fork tender, remove from heat and place in serving bowl. Add goat cheese on top and serve immediately.
Advanced Preparation
1 - 1 days prior [optional],
Pecans 1 1/2 cup
Instructions:
Preheat oven to 200 degrees. Line a baking pan with parchment paper. Add pecans to a gallon size plastic bag with a strong seal. Using a meat tenderizer or mallet, crush the pecans into pieces. Add 1 tsp salt and 1 tsp cinnamon. Lay out in a single layer on parchment paper and roast for 4-6 hours or until fragrant. Store in a well-sealed package until ready to add to recipe.
