Roasted Brussels sprouts are delicious. They’re even tastier when you top them with a balsamic cranberry glaze. You won’t want to wait for a special occasion to serve Cranberry Brussels Sprouts!
Author:Bill Dugan
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:16 1x
Category:Sides & Sauces
Ingredients
Scale
3 pounds Brussels sprouts, cleaned & trimmed
1/2 cup olive oil
Salt and pepper to taste
1 cup balsamic vinegar
1/2 cup sugar
1 cup dried cranberries
Instructions
Preheat oven to 375 degrees F.
Line two baking sheets with parchment paper.
Clean and trim the Brussels sprouts. You can cut them in half or leave them whole, depending on your preference and the size of the sprouts. All pieces should be roughly the same size for even cooking.
In a large bowl, toss the Brussels sprouts with the olive oil.
Spread the Brussels sprouts on the baking sheets, cut side down (if they’re not whole).
Sprinkle with salt and pepper. (Salt greatly enhances the flavor of the Brussels sprouts).
Roast Brussels sprouts for 25 to 30 minutes, until brown and slightly crispy.
While the Brussels sprouts are roasting:
Prepare the sauce by combining the sugar and balsamic vinegar in a saucepan.
Bring the mixture to a boil; reduce heat to medium-low.
Stir occasionally.
Reduce the mixture until it is very thick; this should take 15 to 20 minutes.
When the sauce is ready, add the dried cranberries.
Pour sauce over roasted Brussels sprouts and serve immediately.
