Balsamic Brussels Sprouts and Cranberries
Roasted Balsamic Brussels Sprouts with Cranberries are the most delicious way to serve them with any meal.
Servings: 8 servings
Equipment
- large rimmed sheet pan
Ingredients
- 2 pounds fresh Brussels Sprouts
- 1/2 cup olive oil
- salt and pepper, to taste
- 2/3 cup sugar
- 1/2 cup balsamic vinegar
- 2/3 cup dried cranberries
Instructions
- Preheat the oven to 375 degrees. Prepare a large, rimmed baking sheet with aluminum foil.
- Cut the Brussels Sprouts in half and place them onto the baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss to evenly coat the Brussels sprouts in the olive oil. Spread into a single layer. Bake for 25 to 30 minutes.
- Meanwhile, pour the sugar and balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and continue cooking until the sauce has thickened enough that it coats the spoon. The sauce will continue thicken as it cools.
- When the Brussels sprouts are done, pour the sauce over and toss to coat. Top with the dried cranberries. Serve immediately.
Notes
Recipe inspired by The Pioneer Woman
Tips, Tricks, and FAQs
- No need to boil the Brussels sprouts before roasting.
- Lining the baking sheet makes for easy cleanup.
- Add some toasted pecans or walnuts for an extra crunch.
- The balsamic glaze is best made right before you need to drizzle over vegetables; otherwise it will harden and be no good.
- Add some cooked bacon pieces in place of the cranberries.
- Replace balsamic glaze with maple syrup.