Walnut-Crusted Brussels Sprout Skewers with Cranberry Drizzle
Delicious walnut-crusted Brussels sprout skewers drizzled with a tangy cranberry sauce, perfect for a vegetarian appetizer.
Equipment
- oven
- baking sheet
- parchment paper
- Saucepan
- mixing bowls
Ingredients
For the Crust
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup walnuts, finely chopped
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 large eggs, beaten
- ½ cup fresh cranberries
- ¼ cup honey
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Wooden skewers, soaked in water for 30 minutes
Instructions
Preparation and Cooking Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix chopped walnuts, panko, Parmesan, garlic powder, salt, and pepper. In another bowl, place beaten eggs.
- Dip each Brussels sprout half in the egg, then coat thoroughly in the walnut mixture. Place on the baking sheet.
- Drizzle with olive oil and bake for 20-25 minutes until golden and crispy, flipping halfway.
- Meanwhile, in a small saucepan, combine cranberries, honey, and balsamic vinegar. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Strain if desired for a smoother drizzle.
- Thread roasted Brussels sprouts onto skewers. Drizzle with cranberry sauce before serving.
Notes
For best results, ensure the wooden skewers are soaked to prevent burning during baking.
Nutrition
Serving: 1skewerCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 40mgCalcium: 100mgIron: 1.5mg
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