Balsamic Brussel Sprouts Roasted with Cranberries
Balsamic Brussel Sprouts roasted with cranberries is a perfect side dish for Thanksgiving, Christmas, or any holiday celebration.
Servings 8
Ingredients
- 2 pounds Brussel sprouts halved
- ½ cup olive oil
- salt to taste
- ⅔ cup granulated 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. Set aside.
- Place the brussel sprouts onto the baking sheet.
- Drizzle with olive oil.
- Season with salt is desired.
- Toss to evenly coat the brussel sprout in the olive oil.
- Spread into a single layer on the prepared baking sheet.
- Bake for 25 to 30 minutes.
- Meanwhile, combine 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 to thicken as it cools.
- When the brussel sprouts are done baking, pour the sauce over and toss to coat.
- Toss with the dried cranberries before serving.