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Monday, January 5, 2015

Roasted Brussel Sprouts with Craisens and Balsamic Glaze

I made these for Christmas Day this year and they were delicious and so colorful! Plus they are a healthy addition when you may have some other not-so-healthy items you are also eating at a holiday gathering. Cheesy potatoes? Pie perhaps?  :)  These aren't a make ahead type of dish but they don't take long (only 25 minutes to roast).

Roasted Brussel Sprouts with Craisens and Balsamic Glaze
from: The Pioneer Woman, serves 8

- 1 1/2 lbs of brussel sprouts
- 1/4 cup olive oil
- salt and pepper
- 1/2 cup balsamic vinegar
- 2 Tbsp sugar
- 1/2 cup dried cranberries

Trim and clean brussel spouts and cut in half. Arrange on baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast for 25-30 minutes on 375 degrees.

Combine balsamic vinegar and sugar in small pot on stove (I used less sugar than PW did and it didn't need more). Bring to boil and simmer on medium-low until very thick, about 20 minutes.

Drizzle balsamic reduction over brussel sprouts and sprinkle with craisens. Toss and serve immediately. Enjoy!

Prior to adding the glaze.

A couple of close ups of the deliciousness.

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