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Cabera's Sweet & Savory Balsamic Brussels Sprouts with Cranberries and Walnuts

VEGETABLES

These flavorful air fryer frozen Brussels sprouts are a simple yet elegant side dish, perfect for any meal or holiday gathering. Add dried cranberries and walnuts for a festive touch, and finish with a drizzle of balsamic glaze for a deliciously glazed finish.

Ingredients:

  • 1 package of Cabera's Organic Frozen Brussels Sprouts (300g)

  • 2 tablespoons balsamic vinegar

  • 1/4 teaspoon salt (adjust to taste)

  • Freshly ground black pepper (to taste)

  • 1/4 cup dried cranberries

  • 1/4 cup walnuts, chopped

  • Balsamic glaze (for drizzling); see below to make your own

Instructions:

  1. In a medium mixing bowl, toss the frozen Brussels sprouts with balsamic vinegar (or your choice of dressing). If you prefer plain, you can skip the dressing step.

  2. Sprinkle salt and black pepper over the Brussels sprouts, then toss again to ensure even coating.

  3. Place the coated frozen Brussels sprouts in the preheated air fryer basket or tray (depending on your air fryer type). Arrange them in a single layer to ensure even cooking. You may need to cook in batches if your air fryer is small.

  4. Cook at 390°F (200°C) for 10 minutes. Shake or stir the sprouts to redistribute heat.

  5. Continue cooking for an additional 5-10 minutes, or until the outer leaves turn golden brown and crispy.

  6. Remove from the air fryer and transfer to a serving dish. Toss with dried cranberries and chopped walnuts.

  7. Drizzle with balsamic glaze before serving for an extra burst of flavor.

Tips:

For maximum crispiness, do not thaw the frozen Brussels sprouts beforehand. Work quickly to coat them with the dressing to prevent melting or sogginess.

  • Adjust cooking time depending on your air fryer model and desired level of crunch.

How to Make Homemade Balsamic Glaze:

  • Pour 1 cup of balsamic vinegar into a small saucepan.

  • Bring to a gentle simmer over medium heat.

  • Reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally, until the vinegar thickens and coats the back of a spoon.

  • Remove from heat and let it cool slightly before drizzling.

Tip: Store any leftover balsamic glaze in an airtight container in the fridge for up to a month. Reheat gently if needed.

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