Brussels Sprouts with Cranberries
This delicious Brussels sprouts with cranberries recipe only requires a handful of ingredients to make. This Brussels sprouts and cranberries combination is super easy to make and a must-have for fall dinners and holiday parties!
Prep Time1 hour hr 10 minutes mins
Cook Time30 minutes mins
Course: Vegetable
Cuisine: American
Servings: 8
Calories: 278kcal
- 2 pounds brussel sprouts halved
- ½ cup olive oil
- salt to taste
- ⅔ cup sugar
- ½ cup balsamic vinegar
- ⅔ cup dried cranberries
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.
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