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Balsamic Bison and Brussels 


  • 1 bunch of brussels, stems removed and halved

  • Zest from one large navel orange

  • ½ cup chopped walnuts

  • 2 garlic cloves, finely minced

  • 12 ounces of your choice of protein, cut into 1 inch cubes

  • 1/3 cup finely sliced green onions

  • 1/3 cup dried cranberries

  • 2 tablespoons balsamic vinegar

  • Olive oil, salt and pepper to taste 


  1. Preheat oven to 400 degrees F

  2. Toss Brussel sprout halves in olive oil and season with salt and pepper

  3. Roast for approximately 20 minutes, or until they begin to brown and they are tender

  4. Meanwhile, heat olive oil in sauté pan over medium-heat and sauté bison until cooked through

  5. Add green onions, garlic, walnuts and cranberries – stirring often

  6. Remove from heat and mix in orange zest and balsamic vinegar 

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