Roasted Balsamic Brussels Sprouts & Cranberries
So, I don't know about you but I LOVE Brussels sprouts and I'm definitely not just waiting until Thanksgiving to eat them! In fact, in our house, it's pretty much a weekly staple.
But, what I love more than Brussels is a simple, easy-to-make recipe! Here's the great thing about this recipe, too. You can easily add many more things to the mix, based on your taste. As I was writing this, I thought it would be great with some crispy bacon chunks, or even better with a bit of bleu cheese crumbled on top.
I promise you if you don't like Brussels, you will after you try this recipe!
- 1-2 pounds Brussels sprouts
- 1/4 cup olive oil (I prefer to drizzle a thin layer on top)
- 1/4 cup sugar
- 3/4 cup balsamic vinegar
- 1/2 cup dried cranberries
Preheat oven to 400 degrees.
I like to cut off the base of the Brussels sprouts and cut in half. If you have extra large ones, I would suggest chopping them into quarters to prevent them from being too crunchy as they cook. The most important thing is to make sure that they are all as uniform in size as possible.
In a medium mixing bowl, drizzle the sprouts with a small amount of oil until they are all lightly covered. Do not drench them! Pour them on two baking sheets lined with parchment paper (for easier cleanup) and roast for 35 minutes. A cooked sprout will be crisp on the outside and tender on the inside.
While the Brussels are cooking:
Make the balsamic reduction: In a medium saucepan, bring the balsamic and sugar to a boil, then reduce the heat to medium-low and reduce until glaze is the desired consistency. A good reduction will be thick and drizzle from a spoon. If you like, you can use honey or agave in lieu of sugar, depending on desired sweetness.
Once the sprouts have cooled, drizzle the balsamic reduction, mix and serve. Sprinkle with dried cranberries. For added crunch, you could add thinly sliced almonds or crispy chopped bacon!
*Adapted from this recipe from Platings & Pairings