5 min
PREP TIME
20 min
COOK TIME
11
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 3 tablespoons (45 milliliters) olive oil
- 3 pounds (1.5 kilograms) Brussels sprouts
- 1 tablespoon (15 milliliters) Garlic Powder
- 2 1/2 teaspoons (12 milliliters) Ginger, Ground
- 2 teaspoon (10 milliliters) Onion Powder
- 2 teaspoons (10 milliliters) Ground Sage
- 2 teaspoon (10 milliliters) Thyme Leaves
- 2 tablespoons (30 milliliters) balsamic glaze , plus more for drizzling
- 1/2 cup (125 milliliters) pecan halves
- 1/2 cup (125 milliliters) dried cranberries
- 1/2 cup (125 milliliters) goat cheese
Preparation
- 1 Heat a large cast iron skillet or heavy bottomed pan until hot, about 3 minutes. Add oil and swirl to coat pan. Add Brussels sprouts and cook, undisturbed, 6 to 8 minutes until golden and caramelized.
- 2 Stir in spices and herbs; cook and stir 6 to 8 minutes longer until Brussels sprouts are browned and tender. Reduce heat to low; stir in pecans and cook until toasted.
- 3 Transfer Brussels sprouts to large bowl; toss with balsamic glaze and cranberries. Transfer to serving platter, drizzle with additional balsamic glaze and sprinkle with crumbled goat cheese. Serve immediately.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
