Roasted Brussels Sprouts with Cranberries and Balsamic
Monday, December 12, 2016
One of my very favorite ways to serve brussels sprouts, a vegetable that really doesn't get enough attention. The cranberries make them sweet. Roasted they are a little crispy and so tender they just burst with flavors.
I like to call these my mini cabbage recipe with cranberries. The balsamic vinegar just compliments this dish.
These are sweet tender and very tender and so pretty for a Holiday table!
Author: Claudia Lamascolo
Roasted Brussels Sprouts with Cranberries
3 pounds of cleaned brussels sprouts
1/2 cup extra virgin olive oil
salt, pepper and garlic powder
1 cup good grade balsamic vinegar (used 18 year aged)
1/2 cup sugar
1 cup dried cranberries
Optional: Toasted slivered almonds
Clean and wash brussels. These will be roasted on a oil sprayed cookie sheet tossed in olive oil, sprinkle lightly with salt, pepper and garlic powder.
Roast in a hot preheated oven at 400 degrees for around 35 minutes till soft and nicely browned.
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.
Toss sprouts with balsamic mixture and top with cranberries, and almonds. Serve immediately.