Cranberry Feta Brussels Sprouts

by Kelly O'Connell

Cranberry Feta Brussels Sprouts

Ingredients:

12 oz Brussels Sprouts

6 oz Feta Cheese, crumbled

6 tbsp Lighthouse Keeper’s Cranberry Balsamic Vinaigrette 

1 tbsp Salted Butter

1 tbsp Olive Oil extra virgin

1/2 tsp Cape Cod Saltworks Summer Citrus Sea Salt 

1/2 cup Dried Cranberries

1/2 cup Chopped Walnuts

¼ cup Honey, optional

Instructions:

Trim your brussels sprouts by cutting off the bottom stem area. Then, cut each brussels sprout in half. Set aside.

Preheat your oven to 400F and line a medium ceramic baking dish or ¼ sheet pan with parchment.

Melt butter and combine it with the olive oil. Using a basting brush, add about half of your butter mixture in your pan.

Add an even coating of cheese over the butter mixture.

Place brussels sprouts face down evenly in the pan, pushing them down on top of the cheese.

Brush the remaining butter mixture on top of the brussels sprouts, drizzle 3 tbs of cranberry balsamic vinaigrette, then sprinkle  sea salt on top.

Bake for 25 minutes and then remove from the oven and let sit for 5-10 mins.

Drizzle the remaining 3 tbs balsamic vinaigrette over the roasted brussels sprouts.

Top with dried cranberries and walnuts and serve immediately.