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by Daniel Flowers
Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted brussels sprout with corn cashews and cranberries. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted Brussels Sprout with Corn Cashews and cranberries step by step. Brussels Sprouts, Slices Onions, Corn, Olive Oil Spray, Garlic Powder, Salt and Pepper. Add Cashews, Cranberries and a little of Balsamic on top. Brussels Sprouts, Slices Onions, Corn, Olive Oil Spray, Garlic Powder, Salt and Pepper.
Roasted Brussels Sprout with Corn Cashews and cranberries is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Roasted Brussels Sprout with Corn Cashews and cranberries is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook roasted brussels sprout with corn cashews and cranberries using 7 ingredients and 3 steps. Here is how you cook it.
Sprinkle with the nuts and serve. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Spread sprouts oven the baking sheet in a single layer. Remove sprouts from the oven and add bacon, cranberries and walnuts to the baking sheet.
Spread sprouts oven the baking sheet in a single layer. Remove sprouts from the oven and add bacon, cranberries and walnuts to the baking sheet. Toss to coat the sprouts in the oil and arrange on the baking sheet. Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Trim/clean the Brussels sprouts, then cut them in half.
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