Description
A festive and flavorful appetizer featuring roasted Brussels sprouts coated in a crunchy walnut crust, served on skewers with a sweet-tart cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup walnuts, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 cup fresh cranberries
- 1/4 cup honey
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and black pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
1. Prepare the Crust:
- 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.
Notes
You can customize the seasonings to taste.