Thursday, January 5, 2012

Roasted Brussels Sprouts and Cranberries

I came up with this one on my own, not even realizing the colors were perfect for Christmas dinner! It is a super simple and quick side dish. My dad who strongly dislikes brussels sprouts was raving about this one. He had a second helping!

If you are skeptical of brussels sprouts or cranberries, the balsamic vinegar helped to sweeten everything. The balsamic vinegar caramelizes in the oven and becomes sweet. The sweetness cuts the tartness of the cranberries and the strong flavor of the brussels sprouts. Because there are such bold flavors it is perfect along side other less boldly flavored side dishes, like mashed potatoes.

Overall it was a super fast and easy side dish. There are minimal ingredients and I am sure you could use frozen brussels sprouts too. Be sure to watch the cooking time because mine cooked a lot faster than I was anticipating. I probably overcooked mine a little bit, but they were a hit with the family none the less.  I hope you enjoy!

About 2 cups or 30 small brussels sprouts, trimmed
2 cups frozen cranberries, thawed
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
Salt and pepper to taste

  1. Preheat oven to 400F. Wash, clean and drain brussels sprouts. Cut any large ones in half and remove stems.
  2. Place the brussels sprouts and cranberries on a rimmed baking sheet, coating them with all the olive oil and balsamic vinegar. Season them with salt and pepper. Put them in the oven and roast for 10-20 minutes. Check with a fork to see if they are done. They should be tender but not soft. 
  3. Serve and enjoy!



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