Walnut-Crusted Brussels Sprout Skewers with Cranberry Drizzle
Delicious Walnut-Crusted Brussels Sprout Skewers with Cranberry Drizzle, a perfect blend of flavors and textures.
Equipment
- oven
- baking sheet
- small saucepan
- Mixing bowls
- wooden skewers
Ingredients
For the Crust
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup walnuts, finely chopped
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 large eggs, beaten
- ½ cup fresh cranberries
- ¼ cup honey
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
Preparation and Cooking
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix chopped walnuts, panko, Parmesan, garlic powder, salt, and pepper. In another bowl, place beaten eggs.
- Dip each Brussels sprout half in the egg, then coat thoroughly in the walnut mixture. Place on the baking sheet.
- Drizzle with olive oil and bake for 20-25 minutes until golden and crispy, flipping halfway.
- Meanwhile, in a small saucepan, combine cranberries, honey, and balsamic vinegar. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Strain if desired for a smoother drizzle.
- Thread roasted Brussels sprouts onto skewers. Drizzle with cranberry sauce before serving.
Nutrition
Serving: 1skewerCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 300mgFiber: 4gSugar: 8gVitamin A: 700IUVitamin C: 50mgCalcium: 80mgIron: 1mg
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