Roasted Brussels Sprouts With Crushed Almonds And Cranberries – a delicious recipe with Brussels, Olive Oil, u00bc, Marsala Wine, Cranberries, Almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Start off washing the Brussels sprouts, trimming off the tough stem and removing the external leaves. Set aside.
2
In a bowl combine olive oil, salt and Marsala wine, stir.
3
Put the Brussels sprouts into a zip lock bag, pour in the dressing and seal the bag. Move the Brussels sprouts around to coat them in the dressing then set the bag aside and let them fall in love for 15-20 minutes. Preheat oven to 190 F.
4
Next up, move the Brussels sprouts and their marinade into an baking dish. Bake at 190 C for about 30 minutes.
5
After 30 minutes, remove the Brussels sprouts from the oven and add dried cranberries and crushed almonds. Stir well to combine and bake for 5-10 more minute. Remove from the oven and serve as a side dish
6
I loved the crunchiness of the almonds and sweetness of the cranberries and Marsala wine
110
kcal
Calories
11
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 ounces, weight Fresh Brussels Sprouts, 2 Tablespoons Extra Virgin Olive Oil, 1/4 teaspoons Salt, 1 Tablespoon Marsala Wine, and more.
Yes, Roasted Brussels Sprouts With Crushed Almonds And Cranberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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