Brussels Sprouts with Balsamic and Cranberries: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=30 min @ 350° |Source=[http://thepioneerwoman.com/cooking/2011/12/brussels-sprouts-with-balsamic-and-cranberries/ The Pioneer Woman..." |
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Latest revision as of 23:34, 15 December 2020
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 30 min @ 350° |
| Source | The Pioneer Woman |
| Yield / serves | 8 servings |
| Rating | Very good |
Ingredients
- 3 pounds brussels sprouts
- 1/2 cup olive oil
- salt and pepper
- 1 cup balsamic vinegar
- 1/2 cup sugar
- 1 cup dried cranberries
Preparation
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes. Don't allow to cook too long or to sit too long as it will harden.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
