Blackberry Balsamic Brussels Sprouts with Cowboy Crust Walnuts
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
4-6 servings
Prep Time
15 minutes
Cook Time
90 minutes
Chef Tony shares his recipe for Blackberry Balsamic Roasted Brussels Sprouts with Cowboy Crust Candied Walnuts - a delish side dish with layer upon layer of flavor. And yes, we can confirm our Blackberry Balsamic sweet and tangy blend and Cowboy Crust espresso chile blend are a match made in flavor town. Check out more of Chef Tony's recipes over on YouTube.
Author: Chef Tony ReedIngredients
- 1 lb Brussel Sprouts, Halved/Quartered
-
2-3 tablespoons Spiceology Cowboy Crust blend
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2 tablespoons Spiceology Blackberry Balsamic blend
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4 oz walnuts
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1 egg white- 1 tablespoon
-
salt, to taste
-
pomegranate seeds for garnish
-
balsamic Glaze for garnish
Directions
Preheat your oven to 250° F for the walnuts.
- In a small mixing bowl, mix together the egg whites the walnuts and Cowboy Crust with a touch of salt.
- Place on a sheet tray lined with parchment paper and bake for 1 hour and stir every 15 minutes.
- Remove and allow to cool.
From there increase your oven to 425° F.
- On another sheet tray season your brussels sprouts with oil and Blackberry Balsamic blend.
- Roast for about 20-25 minutes or until the brussels become tender and the outer leaves start to get crispy.
- Once tender add your walnuts, brussels sprouts, and pomegranates into a mixing bowl and toss. Place into a large bowl for serving family style.
- Garnish with Balsamic Glaze, dust a little Blackberry Balsamic and serve immediately.