| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 3 pounds Brussels sprouts
- 1/2 cup olive oil
- 1 cup sugar
- 3/4 cup balsamic vinegar
- 1 cup dried cranberries
Instructions
- Preheat the oven to 375 degrees F.
- Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
- Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 286 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugar | 34 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 39 mg |
Reviews
Super easy, delish. I added some toasted slivered almonds for some crunch!
Very easy, delicious and festive!
Such an easy and delicious recipe. Will make often.
Wonderful! I added shallots and used a balsamic glaze.
Delicious. Used a bottled reduction.
Now a part of our thanksgiving and Christmas supper. My kids loved it.
These are a big favorite in my house! The ingredients are listed wrong for the balsamic glaze, but a quick look in the comments saved me there. 1 cup balsamic and up to a half cup sugar. I make these all the time for my family and we love them!
Entirely too much sugar! Tone it down to 1/2 or 1/4 cup and it would be much better. It was extremely sweet and ruined the taste and freshness of the Brussel sprouts
We made this for our holiday meal. It was a huge hit!
Salt and pepper before roasting! I cut the recipe down to 1/3 and used frozen Brussels. The cranberries really add to the dish. One of the best recipes for Brussels I have tried.