Foto: Half Baked Harvest
Bahan-bahan
- 1 tablespoons canola oil
- 1 small Shallot (chopped)
- 1/2 cup Balsamic Vinegar
- 1/2 cup fresh cranberries
- 1 tablespoon Honey
- 1/2 teaspoon dried Thyme
- 1/4 cup chicken broth
- 1 tablespoon whole-grain Dijon mustard
- 1 1/2 pounds Brussel Sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Langkah-langkah
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Preheat oven to 400 degrees F.
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Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil, salt and pepper.
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Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
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Well the brussel sprout roast make the glaze. Heat oil in a large saucepan over medium heat. Add shallots and sauté 6 minutes. Add Balsamic Vinegar. Increase heat to high and bring to a boil. Boil 5-8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in cranberries, honey and thyme.
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Reduce heat and cook 6 minutes, until cranberries start to break down. Add the broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick. Add the mixture to a blender with the mustard and purée mixture in a blender until smooth.
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Pour the glaze over the roasted brussels sprouts and return to the oven for anther 10-15 minutes or until glaze has clung and coated the brussel sprouts.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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