Brussels Sprouts with Balsamic and Cranberries
This balsamic vinegar reduction and dried cranberries elevate simple roasted Brussels sprouts into an elegant holiday side. Dovetailing Tip: Trim and clean an additional 8 ounces brussels sprouts to have ready to slice for day 3 to use in Christmas Stuffing Salad with Bacon.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 260
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 260
3 pounds brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
Directions:
Preheat the oven to 375 degrees F.
Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Source: foodnetwork.com
Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
