Crispy Balsamic Glazed Brussel Sprouts with Dried Cranberries
Crispy oven roasted Brussel sprouts with a thick balsamic reduction sauce to finish it off. Toss in some dried cranberries for a festive holiday side dish.
Servings: 6 people
ROASTED BRUSSEL SPROUTS
- 1.5 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)
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.
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.