Brussels Sprouts with Cranberries
Tender Brussels sprouts are roasted to a caramelized crisp, then tossed with cranberries for a delicious sweet and savory combination. A drizzle of balsamic glaze provides a nice finish to this easy vegetable side dish.
Servings: 8
Calories: 278kcal
Ingredients
- 2 pounds brussel sprouts halved
- ½ cup olive oil
- salt to taste
- ⅔ cup sugar
- ½ cup balsamic vinegar
- ⅔ cup dried cranberries
Instructions
- Preheat the oven to 375 degrees. Prepare a large, rimmed baking sheet with aluminum foil.
- Place brussels sprouts onto the baking sheet..
- Drizzle with olive oil. Season with salt is desired. Toss to evenly coat the brussel sprouts in the olive oil.
- Spread into a single layer. Bake for 25 to 30 minutes
- Meanwhile, pour the sugar and balsamic vinegar into a small saucepan. Bring to a boil over medium-high heat, stirring often.
- Reduce the heat to medium and continue cooking until the sauce has thickened enough that it coats the spoon. The sauce will continue too thicken as it cools.
- When the brussel sprouts are done, pour the sauce over and toss to coat. Top with the dried cranberries.
Nutrition
Calories: 278kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 33mg | Potassium: 463mg | Fiber: 5g | Sugar: 28g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg