TREND: HEALTHY IS IN DEMAND
PAT MCCOY
MARY LANNING HEALTHCARE
HASTINGS, NEB.
Since we introduced this recipe, it has become the most frequently requested dish for catered events at our facility. We have converted people to love them!
Ingredients
2 lbs. fresh Brussels sprouts
1/4 cup olive oil
Sea salt and fresh cracked pepper
1/4 cup dried cranberries
1/2 cup walnuts
Vinaigrette
1 cup apple cider or apple juice
2 tbsp. cider vinegar
3 tbsp. minced shallot
3 tbsp. Dijon or grainy whole mustard
1/2 cup olive oil
Steps
Preheat convection oven to 375 F. Clean brussels sprouts, trim stems and remove outer leaves; reserve leaves if undamaged. Cut sprouts in half.
Place sprouts and outer leaves in a bowl; toss with olive oil. Spread out in single layer on a sheet pan. Season with salt and pepper to taste.
Oven roast sprouts in convection oven for 10 to 15 minutes until they start to brown. With spatula, turn sprouts so they evenly brown.
Add cranberries and walnuts; toss to blend. Roast an additional 5 to 10 minutes until crisp and browned.
Meanwhile, prepare vinaigrette: Combine apple cider, vinegar and shallots in medium saucepan. Cook over medium heat until reduced to 1/4 cup. Remove from heat; whisk in mustard and olive oil. Season with salt and pepper to taste.
Serve Brussels sprouts warm, or cool to room temperature and toss with vinaigrette.
Yield: 8 servings
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