Roasted Brussels Sprouts with Cranberries and Balsamic

I was so excited to serve and taste these brussels sprouts.


Did you ever make something so easy that wowed everyone?


Well, these brussels sprouts with cranberries and balsamic vinegar did just that.


First of all, besides being a totally easy recipe, I was over the moon that they were featured in "Taste of Home Magazine!"


That was a huge compliment, tried and true and was featured in their Holiday issue.


If you love brussels sprouts, just have to try these.


A little sweetness compliments these little cabbages perfectly!


One of my very favorite ways to serve brussels sprouts, a vegetable that really doesn't get enough attention.

Roasting Brussels Sprouts

If you haven't tried roasting these mini cabbages, do it!


They actually caramelize while baking.


The outer leaves are sweet and crisp.


Blended with a few other ingredients, you have the perfect fall side dish.

What Could Be Prettier?

As I mentioned above, I love how these look for the Holiday tables.


Green and red and flavorful that just shouts fall.


Even the kids tried them and you know how hard it is to get kids to eat a vegetable like brussels sprouts!


For even more great side dishes, check out my Best Recipe Side Dish and Appetizer post!

Ingredients You Will Need:

• brussels sprouts
• extra virgin olive oil
• salt, pepper and garlic powder
• good grade balsamic vinegar ( I only use 18 years aged)
• sugar
• dried cranberries
• Optional: Toasted slivered almonds

Favorite Holiday Recipe Roundups to Try!

Thanksgiving Ideas


Halloween Party Recipes


Game Day Recipes


Labor Day


4th of July


Best Grilling Recipes


Best Italian Christmas Recipes

Taste of Home

I couldn't have been more proud than to be featured in this magazine in 2015.



It was such a surprise and honor to be asked to have this recipe used.



I love that they made this recipe and posted the photos with high accolades.



Hope if you're a brussels sprouts lover you will try this easy recipe.

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Quick Tips:

Keep Brussels sprouts on the stalk when buying them loose, they stay fresh longer.


Keeping them on the stalks will keep the moisture in.


Use an airtight container and in the refrigerator.


While Brussels sprouts are best kept whole until you’re ready to use them.


If you do trim, cut, or shred Brussels sprouts ahead of time, do so no more than one to two days in advance.


When you've roasted your Brussels sprouts can be served as a side straight from the oven, or you can toss them with a few other kitchen ingredients to change them up a little other than this great recipe.


Additions like Parmesan cheese or even some bacon with honey drizzled over the tops and tossed.


Oven-roasted Brussels sprouts require three things: a hot oven if you halved and trimmed Brussels sprouts they do cook quicker but you can leave them whole for presentation but they take longer to cook.


You’ll need a good baking sheet with either parchment paper or even a foiled cooking spray covered pan for carmelizing.


Preheating the oven is a must! Cooking in a preheated hot oven is essential to roasting these.


While the oven gets hot, rinse the Brussels sprouts, then trim and halve them.


Cleaning is a breeze, you must begin by removing the woody end and any yellow or brown leaves.


Once trimmed, halve the Brussels sprouts from top to bottom, leaving the stem in place to hold the leaves together.


Now you are good to go!


Enjoy!

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vegetables, roasted vegetables, Christmas recipes, Fall recipes, balsamic vinegar recipe, vegetables with cranberries

Italian

Yield: 6

Author: Claudia Lamascolo

Roasted Brussels Sprouts with Cranberries and Balsamic

prep time: 10 Mcook time: 22 Mtotal time: 30 M

This is a recipe I make around the Holidays because it is a perfect colorful side dish. Brussels sprouts that are roasted with cranberries and a delicious balsamic vinegar flavored sauce. Easy to make and delicious to eat. These were featured in a Taste of Home Famous Magazine

ingredients:

• 3 pounds of cleaned brussels sprouts
• 1/2 cup extra virgin olive oil
• salt, pepper and garlic powder
• 1 cup good grade balsamic vinegar (I only use 18 years aged)
• 1/2 cup sugar
• 1 cup dried cranberries
• Optional: Toasted slivered almonds

instructions:

How to Cook Roasted Brussels Sprouts with Cranberries and Balsamic

1. Clean and wash Brussels. 
2. Prepare a baking sheet either oil sprayed or using one lined with parchment paper.
3. Roast the cleaned brussels sprouts on an oil sprayed cookie sheet tossed in the olive oil,  sprinkled lightly with salt, pepper and garlic powder.
4. Place the pan with these Brussels on them in a hot preheated oven at 400 degrees for around 35 minutes till soft and nicely browned and soft but not mushy.
5. In a small pan add the sugar and vinegar. Boil on high, then reduce heat to medium for around 15 to 20 minutes until very thick.
6. Toss sprouts with balsamic mixture and top with cranberries, and almonds. Serve immediately.

Calories
110

Carbs (grams)
22

Fiber (grams)
22

Net carbs
11

Sugar (grams)
27

Created using The Recipes Generator

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