I made this one up on the fly at Thanksgiving with items I had on hand. This one turned out quite yummy so I just had to share it.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place Brussels sprouts facing up on a jellyroll pan. Drizzle with olive oil and season with salt and pepper.

  • Roast in the preheated oven for 30 minutes.

  • Heat olive oil in a small saucepan over medium heat. Add pine nuts and season with salt. Cook and stir until toasted, about 3 minutes. Set aside. Combine vinegar, honey, and rosemary in a large bowl.

  • Remove Brussels sprouts from the oven and transfer to the bowl with the vinegar glaze. Sprinkle toasted pine nuts and cranberries on top and toss to coat. Serve warm.

Nutrition Facts

279 calories; protein 6.1g; carbohydrates 44.1g; fat 11.5g; sodium 74mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/27/2021
Made in air fryer, excellent! Read More
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