1 thin slice prosciutto, diced into small pieces (1/2 oz)
2 Tbsps. pecan pieces
2 Tbsps. dried cranberries
1 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 tsp. Olive Oil
Instructions
Preheat oven to 400 degrees. Line a 15 x 10 inch baking dish with aluminum foil. Pat washed brussel sprouts completely dry and place in a single layer on baking sheet. Sprinkle with proscuiotto. Spray generously with olive oil spray. Roast for 30 minutes.
Stir and sprinkle with pecans and cranberries. Spray again with olive oil spray and bake an additional 5 to 10 minutes or until tender and pecans are slightly roasted.
Whisk together red wine vinegar, balsamic vinegar, Dijon and olive oil. Place brussel sprouts in medium bowl and drizzle with vinaigrette. Toss gently to coat.
Originally Submitted
2/16/2011
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