Roasted Brussels Sprouts with Balsamic & Cranberries
We absolutely LOVE roasted veggies of all kinds at our house. When I was testing this recipe, it came out of the oven right as my daughter was getting home from school and by golly if her, my 4 year old and I weren’t sitting at the kitchen table eating these as our afternoon snack right off the cookie sheet!!!! I adapted the recipe from The Pioneer Woman and the biggest change I make is I add a ton of garlic powder. I feel like the original recipe is a little too sweet for my liking and the garlic powder balances that out. The cranberries really make this feel festive! My recipe is for 4 lbs of Brussels sprouts, but feel free to half it and adjust your cooking time accordingly.
Roasted Brussels Sprouts with Balsamic & Cranberries
Save RecipeIngredients
- 4 lbs of Brussels sprouts trimmed, cleaned and halved
- 2/3 cup olive oil
- salt & pepper to taste
- garlic powder (generous amount)
- 1/2 cup sugar
- 1 cup balsamic vinegar
- 1 cup dried cranberries
Instructions
Toss halved Brussels sprouts with olive oil and place on 2 foil lined baking sheets. Season generously with salt, pepper and garlic powder. Bake at 375 degrees for 30 minutes or until golden brown. Half way through I swap the top and bottom cookie sheet and also stir the Brussels sprouts to get them to brown more evenly.
Meanwhile, combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until thickened, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Taste to adjust seasonings and serve.
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https://auntbeesrecipes.com/2014/11/roasted-brussels-sprouts-with-balsamic-cranberries.html
