Seared Brussels Sprouts with Cranberry Vinaigrette
Prep Time
5 minutesCooking Time
5-7 minutesServing Size
4
Ingredients
Cranberry Balsamic Glaze:
1/3 cup balsamic vinegar
125g of Ocean Spray ® Whole Cranberry Sauce
½ cup of Ocean Spray® Fibre Boost Original Dried Cranberries
1 tablespoon butter, unsalted
Roasted Brussels Sprouts:
2 pounds Brussels sprouts, trimmed & halved
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 small shallots, thinly sliced
Salt, to taste
Black pepper, freshly ground, to taste
Steps
Heat a skillet over high heat. Add the olive oil and then quickly add the brussels sprouts (flat side down preferably). Season with salt and pepper and cook for 5-7 minutes turning every few minutes to ensure even cooking. Transfer to a plate and set aside.
Mix the remaining ingredients in a blender and puree until well combined. Drizzle over the brussels sprouts and serve immediately.
Created by Chef Will Gilson from Ocean Spray's Cranberry Chef Collective.