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!!!!
Roasted Brussels Sprouts with Cranberries and Balsamic Reduction
- 3 pounds Brussels sprouts
- 1/2 cup olive oil
- 1 cup sugar
- 3/4 cup balsamic vinegar
- 1 cup dried cranberries
Preheat oven to 400 degrees.
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.
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.
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.
- 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!