Crispy Balsamic Glazed roasted Brussels Sprouts with Dried Cranberries
Crispy oven roasted Brussels sprouts with a thick balsamic reduction sauce to finish it off. Toss in some dried cranberries for a festive holiday side dish. This is the perfect Thanksgiving recipe!
Servings 6 people
Ingredients
ROASTED BRUSSEL SPROUTS
- 1½ Lbs Brussels Sprouts, Halved and Excess Stem and Outer Leaves Removed *Note 1
- 2 Tbsp Extra Virgin Olive Oil
- Kosher Salt, To Taste
- Freshly Ground Black Pepper, To Taste
BALSAMIC GLAZE:
- ½ Cup High Quality Balsamic Vinegar
- 2 Tbsp Brown Sugar or Honey
OPTIONAL:
- ½ Cup Dried Cranberries *Note 2
Instructions
- Preheat the oven to 425°F and place the oven rack in the middle position. Line a baking sheet with parchment paper or lightly greased foil.
- Add the Brussels sprouts to the baking sheet. Toss with the olive oil, salt and pepper until evently coated. Spread the Brussel sprouts out so they're not overlapping.
- Roast the Brussels sprouts for about 20-22 minutes, tossing halfway through. Cook until tender and golden brown.
- While the sprouts are roasting, add the balsamic vinegar and brown sugar (or honey) to a small sauce pan and heat over medium-heat until boiling. Reduce heat and simmer until the glaze is thick and reduced to about a 1/4 cup (approx. 15 minutes).
- Transfer the roasted Brussels sprouts to a large serving bowl and toss with the balsamic glaze and dried cranberries. Enjoy immediately.
Notes
Note 1- If using extra large Brussels sprouts, make sure to quarter them vs halving. All sprouts should be about the same size after cutting to ensure even cooking.
Note 2- Adding dried cranberries adds a sweet and unparalleled flavor to the roasted brussels sprouts. If you're not partial to dried fruit just leave them out. The balsamic glazed Brussels sprouts are still amazing without them.
