Wednesday, February 13, 2013

Brussels Sprouts With Balsamic & Cranberries

Brussels Sprouts With Balsamic & Cranberries
Recently, I wrote a post  Brown-Sugar Squash and Brussels Sprouts en Papillote for French Fridays With Dorie.  In reading some other posts,  Brussels sprouts were paired with Balsamic Vinegar.  Balsamic Vinegar is one of my favorite condiments. Pairing the nutty flavor of the Brussels sprouts with Balsamic vinegar sounded delicious to me.  I also wanted a recipe where the Brussels sprouts were roasted. Roasting enhances the flavor of the veggies.  In doing searches, I found a recipe from Ree Drummond, The Pioneer Woman Cooks, Brussels Sprouts With Balsamic & Cranberries.  I got busy making the recipe.  I only made half of this recipe.    Brussels sprouts are cleaned and cut in half, if you desire to.  Toss them with some  oil and salt and pepper them.  Roast the Brussels sprouts until they are brown.  While the sprouts are roasting prepare the Balsamic reduction.  You bring balsamic vinegar and sugar to a boil.  Then you reduce the heat and cook until the mixture is thick.  When the Brussels sprouts are done, you drizzle the balsamic reduction over the sprouts and sprinkle with dried cranberries.
I loved this side dish.  The balsamic reduction was perfect with the roasted Brussels sprouts and the dried cranberries added just a hint of tartness.

3 pounds Brussels Sprouts
1/2 cup Olive Oil
Salt And Pepper
1 cup Balsamic Vinegar
1/2 cup Sugar
1 cup Dried Cranberries

Preparation Instructions
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Makes 16 servings


  1. Wow these brussel sprouts look awesome! The perfect side if you ask me. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  2. The cranberries make the green Brussels sprouts pop!

  3. Geraldine, I have often roasted Brussels sprouts before but I have never before added balsamic vinegar to them after roasting - this recipe looks incredibly delicious! What a wonderful alternative to just be using olive oil and pepper and salt!
    Have a great weekend!