Friday, November 25, 2011

Roasted Winter Vegetables w/ Craisins and Balasmic

Simple, roasted falvor that brings the seasons best to your plates!
Complexity Level:  Easy
Roasted Winter Vegetables w/ Craisins and Balasmic
What You Need:
1/4 cup chopped (pulsated in processor) Almonds
1/4 cup chopped (pilsated in a processor) Hazelnuts
2 cloves Garlic, minced
2 Shallots, sliced thin
2 tbsp Balsamic Vinegar
2 tbsp Craisins
1 sprig Rosemary
1 cup Brussel Sprouts, quartered
1 tsp Olive Oil
2 tsp Sea Salt

Pre-heat the over to 350 degrees Fahrenheit. In a large bowl, toss the brussel sprouts, rosemary, garlic, craisins, shallots, almonds, hazelnuts, and swet potatoes with the balasmic vinegar, water, salt, pepper, and olive oil.

Before Roasting... Isn't it Gorgeous?!
Roast this mixture for 45 minutes, stirring after the first 30 minutes.  Remove from the oven and serve as a side to your favorite meals!


Happy Cooking ;)

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