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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 Candied Walnuts
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
- 1 lb Brussel Sprouts, Halved/Quartered
- 4 oz Walnuts
- 1 Egg White 1 Tbsp
- 2–3 Tbsp Spiceology Cowboy Crust blend
- 2 Tbsp Spiceology Blackberry Balsamic blend
- Salt, to taste
- Pomegranate seeds for garnish
- Balsamic Glaze for garnish
Instructions
- Preheat your oven to 250 degree 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 degrees 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.
