From frozen to delicious, these Brussels sprouts and pearled onions are roasted to perfection and topped with a simple Dijon dressing, crunchy walnuts, and sweet dried cranberries. This dish offers a delightful blend of savory, tangy, and sweet flavors, making it a standout side.
Ingredients
10 servings
| 2 | (14-ounce) bags frozen pearl onions |
| 1 | (22-ounce) bag frozen Brussels sprouts |
| 2 | tablespoons olive oil |
| Kosher salt and freshly ground black pepper | |
| 2 | tablespoons maple syrup |
| 1 | teaspoon Dijon mustard |
| ½ | cup chopped walnuts, toasted |
| ½ | cup dried cranberries |
| 2 | tablespoons chopped fresh parsley |
| Red pepper flakes, if desired |
Directions
Heat oven to 425°F.
Place onions and Brussels sprouts on baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to combine.
Roast 40 to 45 minutes, or until vegetables are heated through and browned.
In small bowl stir together mustard and maple syrup. Drizzle over top of roasted vegetables. Add walnuts and cranberries. Toss all together. Transfer to a serving dish. Garnish with parsley and red pepper flakes, if desired.