Ingredients
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1 pound Brussels sprouts
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2 tablespoon olive oil
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½ teaspoon kosher salt
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⅛ teaspoon cayenne pepper
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1 cup sliced or coarsely chopped apple
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½ cup dried cherries or cranberries
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¼ cup chopped pecans
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¼ cup bottled red wine vinaigrette, raspberry vinaigrette, or desired vinaigrette salad dressing
Directions
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Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; set aside. Trim stems and remove any wilted outer leaves from Brussels sprouts. Halve sprouts lengthwise.
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Place Brussels sprouts in the prepared baking pan. Drizzle with oil and sprinkle with salt and cayenne pepper; toss well to combine.
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Roast, uncovered, for 15 minutes. Stir in apple, dried cherries, and pecans. Roast, uncovered, for 5 to 10 minutes more or until sprouts are crisp-tender and lightly browned. Drizzle with vinaigrette; toss gently to coat.
Nutrition Facts (per serving)
| 250 | Calories |
| 15g | Fat |
| 32g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 2g | 10% |
| Sodium 389mg | 17% |
| Total Carbohydrate 32g | 12% |
| Total Sugars 18g | |
| Protein 5g | 10% |
| Vitamin C 88.1mg | 98% |
| Calcium 59mg | 5% |
| Iron 1.9mg | 11% |
| Potassium 513mg | 11% |
| Folate, total 64.6mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.