2 kilos Brussels sprouts
beneficiant drizzle of your favourite balsamic vinegar, to style (I particularly love the Fig Balsamic Vinegar made by California Balsamic)
squirt of yellow mustard, to style
kosher salt and black pepper to style
2 tablespoons dried cranberries (I like the Actually Cranberry model, that don’t have any added sugars or oils)
2 tablespoons dry-roasted pistachios
Preheat oven to 400 levels.
Put together the Brussels sprouts by trimming the ends, and rinsing them briefly in cool water. Slice every sprout in halves or quarters, to make them pretty uniform in measurement.
Place Brussels sprouts in a nonstick roasting pan (Scanpan is my favourite), with 1/4 cup water. Roast uncovered for 20 minutes.
Rigorously take away pan from oven, and stir gently. Drizzle with balsamic vinegar and mustard, and season with salt and pepper. Mix effectively.
Stir in dried cranberries and pistachios, and return to scorching oven. Proceed roasting for five extra minutes, or simply till Brussels sprouts are fork tender.
Rigorously take away from oven. Serve instantly.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen