Roasted Brussels Sprouts with Cranberries and Balsamic Reduction

Brussels Sprouts with Balsamic and Cranberries platingsandpairings.com
These Roasted Brussels Sprouts with Cranberries and Balsamic Reduction make a simple and elegant side dish that both kids and adults love! | platingsandpairings.com

These Roasted Brussels Sprouts with Cranberries and Balsamic Reduction make a simple and elegant side dish that both kids and adults love!
These Roasted Brussels Sprouts with Cranberries and Balsamic Reduction make a simple and elegant side dish that both kids and adults love! | platingsandpairings.com

Brussels Sprouts get a bit of a bad rap. These ARE NOT your grandmother’s brussels sprouts. They’re roasted until nice a crunchy and then topped with tart cranberries and a sweet, balsamic reduction. My favorite part of the roasted brussels sprouts is the little leaves that fall off and get super browned and crispy, they’re almost like little potato chips! Plus, LOOK how pretty this dish is. I promise it tastes as good as it looks. Give it a chance at your holiday table. I have served it to kids and adults and everyone ends up loving this dish! If you can believe it or not, KIDS actually ask me to make this recipe over and over again!!!!

These Roasted Brussels Sprouts with Cranberries and Balsamic Reduction make a simple and elegant side dish that both kids and adults love! | platingsandpairings.com

Brussels Sprouts with Balsamic and Cranberries platingsandpairings.com

Roasted Brussels Sprouts with Cranberries and Balsamic Reduction

Course: Side Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
These Roasted Brussels Sprouts with Cranberries and Balsamic Reduction make a simple and elegant side dish that both kids and adults love!
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Ingredients

  • 3 pounds Brussels sprouts
  • 1/2 cup olive oil
  • 1 cup sugar
  • 3/4 cup balsamic vinegar
  • 1 cup dried cranberries

Instructions

  1. Preheat oven to 400 degrees. 

  2. Cut off the brown ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil. Pour them on two baking sheets and roast for 30-35 minutes, until crisp on the outside and tender on the inside. 


  3. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until glaze is thick and syrupy, about 20 minutes. 

  4. Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with dried cranberries and serve immediately. 


Wine Pairings for Roasted Brussels Sprouts with Cranberries and Balsamic Reduction:

  • A light Pinot Noir with bright acidity, cherry notes and earthy notes will compliment the flavors in these Brussels sprouts nicely.
    These Roasted Brussels Sprouts with Cranberries and Balsamic Reduction make a simple and elegant side dish that both kids and adults love! | platingsandpairings.com
    Tips:
  • DO NOT try to make the balsamic glaze ahead of time. Once reduced, it keeps getting thicker and thicker, eventually turning into a rock hard mass! (Don’t ask how I know this…)
  • Line your baking sheets with parchment paper or tin foil for easy clean up.

Watch me make these Roasted Brussels Sprouts with Cranberries and Balsamic Reduction on the news!

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This Shaved Brussels Sprouts Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish. | platingsandpairings.com

18 comments

  1. Kelly O

    Beautiful presentation! Live from Pacific city, Oregon.

    Reply

  2. Stephanie

    The flavor is delicious; however, I do not recommend cooking until very thick. I recommend cooking until it starts to thicken. I cooked until very thick as the recipe stated, and 5 minutes after drizzling over the vegetables, it hardened and we were unable to eat it.

    Reply

    1. Erin

      I agree Stephanie. As I mentioned in my tips, the sauce can harden quickly. I’ve revised the recipe slightly. Thank you for the feedback!

      Reply

  3. Rebecca

    It hardens because the sugar in it cooks into hard candy. (its the ratio of sugar & liquid. ) If you want to insure you wont have hard candy, use a thermometer, and cook it to slightly under soft-ball stage.. dropping some as it ribbons off a spoon, into some ice water, will show you immediately how hard/soft it will be.

    Reply

    1. Erin

      Rebecca – It’s definitely a good idea to drizzle the balsamic sauce immediately after heating it – Otherwise it definitely hardens up. Thanks for this helpful tip!

      Reply

  4. Beth (OMG! Yummy)

    Love this and have converted brussels sprouts haters into lovers with a dish very similar to this. Here’s another thing to try – sub in pomegranate molasses (a reduction of pomegranate juice) for the balsamic glaze. You’ll love it!

    Reply

    1. Erin

      Sounds great Beth! I think I have some pomegranate molasses leftover in my cupboard from this recipe.

      Reply

  5. Michelle

    My kids love brussels sprouts! I hated them growing up, but my mom always boiled them. My father in law cooked them all the time and he roasted them…what a difference! Now I make them all the time too. But I usually stick with a plain jane version. I need to try yours!

    Reply

    1. Erin

      I grew up eating them boiled too… SO yucky 🙁 But kids LOVE this version – Promise!

      Reply

  6. Coribeth

    To make a reduction that doesn’t harden to candy, simply add a fat! Add butter and the fat will stop the sugar from hardening.

    Reply

  7. Bridget

    Can you use fresh cranberries?

    Reply

    1. Erin

      Hi Bridget – You can definitely use fresh cranberries. I would toss them together with the brussels sprouts and roast them together to soften them up and sweeten their flavor. Hope this helps. Happy Thanksgiving!

      Reply

      1. Jan

        So glad I read this thread. Mine are cooking now. I added orange zest to mine.
        Along with the fresh cranberries this is going to be awesome. I used honey instead of sugar

        Reply

  8. Rosa

    I made these for Thanksgiving and everyone love them. I read the comments about the sauce solidifying, so what I did was add a little dash of Cream of Tartar to prevent hardening of the sauce. It worked as I had some leftover sauce sitting in my pan and it was still liquid. Thanks for the recipe. I will be making these for Christmas Eve for my husband’s family.

    Reply

  9. Maggie Leahy

    Any thoughts on a sugar substitute?

    Reply

    1. Erin

      Hi Maggie – I have not tried it yet, but you should be able to swap out the sugar for honey or maple syrup in this recipe. Both would be delicious!

      Reply

  10. Laura S.

    Hey! My boyfriend and I are making this this weekend, and he doesn’t like things with a lot of sugar. I saw the suggestion to substitute honey or syrup; would the instructions for making the glaze be different then? Sorry if it’s a dumb question; I’m still a bit of a cooking novice. 😀 Anyway, this looks delicious! Can’t wait to try it!

    Reply

    1. Erin

      Hi Laura – I would maybe make the glaze as is, but just add less of it to his portion. You can just drizzle it over the sprouts once they’re served up. Hope this helps!

      Reply

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