Brussels Sprouts with Balsamic and Cranberries

I only recently discovered the joy of eating Brussels sprouts, and it has become one of my favorite veggies. I’ve done the whole Brussels sprouts with bacon thing. This is something else. This is very special. And it’s super easy which makes my life happy. Thank you Pioneer Woman for bringing this awesome recipe into my life.

Brussels Sprouts with Balsamic and Cranberries

Ingredients:

  • 3 lbs. Brussels sprouts
  • 1/2 cup olive oil
  • salt and pepper
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 1 cup dried cranberries

Instructions:

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Clean and trim, place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. That’s the most difficult part of this recipe. Yup, that’s it! Roast in the oven at 375° for 25 to 30 minutes. I had really big Brussels sprouts, so I halved them. Oh, and I scaled my recipe down by a third to serve four people. The recipe above supposedly serves 16 people, but I assure you that everyone will be eating a good portion of this.

In a small saucepan, combine the balsamic vinegar and sugar (I used brown sugar), and bring the mixture to a boil. Then reduce the heat to medium-low, and continue to reduce for about 15 to 20 minutes until it turns into a thick glaze.

Plate the beautifully brown roasted Brussels sprouts, throw the cranberries on top, and drizzle the balsamic glaze over everything. Toss and serve with tongs.

I assure you that you will be seeing this on the menu if you come over. It’s easy, and it’s amazingly delicious. Hubby bagged Brussels sprouts at the market when I was getting something else. I think he likes them.

Brussels Sprouts with Balsamic and Cranberries

Ingredients

• 3 lbs. Brussels sprouts
• 1/2 cup olive oil
• salt and pepper
• 1 cup balsamic vinegar
• 1/2 cup sugar
• 1 cup dried cranberries

Instructions

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
http://cynthiakim.com/2012/01/26/brussels-sprouts-with-balsamic-and-cranberries/

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7 comments

  1. i loveeeeeee crussels sprouts! nom nom nom

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