Brussels Sprouts Pecan Salad

Ingredients:

• 2 pounds Brussels sprouts, halved (stems and outer leaves removed)
• 4 tablespoons MNPG Pecan Oil
• ¼ teaspoon sea salt
• 1 cup dried cranberries
• 1 cup MNPG Pecan Halves
• Salt and Pepper to taste
• 2-3 tablespoons Balsamic vinegar (Optional)

Directions:

1. Preheat oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
2. Place pecans on the baking sheet and bake until lightly toasted and fragrant, about 5-7 minutes. Set toasted pecans aside.
3. Increase oven temperature to 425°F. Line baking sheet with fresh aluminum foil.
4. Toss brussels sprouts with pecan oil, salt and pepper. Transfer seasoned brussels sprouts on the baking sheet. Arrange the sprouts in an even layer with their flat sides facing down.
5. Roast, stirring midway through to promote even browning, until brussels sprouts are tender and evenly browned, about 20-25 minutes.
6. Remove brussels sprouts from the oven and transfer to a serving dish. Drizzle with balsamic vinegar (optional) and coat evenly. Taste and adjust seasoning.
7. Top with toasted pecan halves and dried cranberries. Serve hot or at room temperature. Enjoy!