These brussels sprouts were a menu item on my sister's (Marla Newell Payne) Thanksgiving menu. It's a recipe from The Pioneer Woman, Ree Drummond, and adds a festive note to holiday meal.
Note: I did cut down the ingredients used in the balsamic sauce as neither Marla or I used it all (original called for 1 cup sugar & 3/4 cup balsamic vinegar).
Brussels Sprouts with Balsamic and Cranberries
3 pounds Brussels sprouts
1/2 cup olive oil
3/4 cup granulated sugar
1/2 cup balsamic vinegar
3/4 to 1 cup dried cranberries
- Preheat the oven to 375°.
- Trim/clean the Brussels sprouts, then cut them in half.
- Toss with olive oil and then arrange on baking sheet(s).
- 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 thick.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Recipe without photos . . .
Brussels Sprouts with Balsamic and Cranberries
3 pounds Brussels sprouts
1/2 cup olive oil
3/4 cup granulated sugar
1/2 cup balsamic vinegar
3/4 to 1 cup dried cranberries
- Preheat the oven to 375°.
- Trim/clean the Brussels sprouts, then cut them in half.
- Toss with olive oil and then arrange on baking sheet(s).
- 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 thick.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
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