Blackberry Balsamic Brussels Sprouts with Cowboy Crust Walnuts

Chef Tony Reed
Servings

6

Prep Time

15 minutes

Cook Time

90 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

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.

Blackberry Balsamic Brussels Sprouts with Cowboy Crust Walnuts

Ingredients

  • 1 lb Brussel Sprouts, Halved/Quartered
  • 2-3 tablespoons Spiceology Cowboy Crust blend
  • 2 tablespoons Spiceology Blackberry Balsamic blend
  • 4 oz walnuts
  • 1 egg white/1 tablespoon of egg whites
  • salt, to taste
  • pomegranate seeds for garnish
  • Balsamic Glaze for garnish
  • Preferred oil

Directions

  1. Preheat your oven to 250° F for the walnuts.

  2. In a small mixing bowl, mix together the egg whites the walnuts and Cowboy Crust with a touch of salt.
  3. Place on a sheet tray lined with parchment paper and bake for 1 hour and stir every 15 minutes.
  4. Remove and allow to cool.

  5. From there increase your oven to 425° F.

  6. On another sheet tray season your brussels sprouts with oil and Blackberry Balsamic blend.
  7. Roast for about 20-25 minutes or until the brussels become tender and the outer leaves start to get crispy.

  8. Add your candied walnuts, brussels sprouts, and pomegranates into a mixing bowl and toss. Place into a large bowl for serving family style.

  9. Garnish with Balsamic Glaze, dust a little Blackberry Balsamic and serve immediately.
Recipe Products
Blend

Blackberry Balsamic Seasoning

Key Ingredients

Honey Granules, Garlic Granules, Blackberry Powder, Balsamic Vinegar Powder, Brownulated Sugar
Blend

Cowboy Crust Espresso Chile Rub

Key Ingredients

Mustard Seed, Chili Powder, Coriander, Espresso, Brownulated Sugar