Cranberry Roasted Brussel Sprouts
Total Time
1 hour and 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
3.91 out of 5 stars
(77)
Ingredients
6 servings
- 1 tablespoons canola oil
- 1 small Shallot (chopped)
- 1/2 cup Balsamic Vinegar
- 1/2 cup fresh cranberries
- 1 tablespoon Honey
- 1/2 teaspoon dried Thyme
- 1/4 cup chicken broth
- 1 tablespoon whole-grain Dijon mustard
- 1 1/2 pounds Brussel Sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil, salt and pepper.
Step 3
Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Step 4
Well the brussel sprout roast make the glaze. Heat oil in a large saucepan over medium heat. Add shallots and sauté 6 minutes. Add Balsamic Vinegar. Increase heat to high and bring to a boil. Boil 5-8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in cranberries, honey and thyme.
Step 5
Reduce heat and cook 6 minutes, until cranberries start to break down. Add the broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick. Add the mixture to a blender with the mustard and purée mixture in a blender until smooth.
Step 6
Pour the glaze over the roasted brussels sprouts and return to the oven for anther 10-15 minutes or until glaze has clung and coated the brussel sprouts.
Step 7
Save recipe for the next time?
