Balsamic Cranberry Brussels Sprouts
These cranberry brussels sprouts feature roasted sprouts glazed with sweet balsamic infused syrupy cranberries. It's a delicious, easy to make dish perfect for the festive season. Ready in just over 20 minutes!
Servings 6 servings
Calories 137kcal
Equipment
- Large baking sheet
- Medium frying pan
Ingredients
- 1½ pounds brussels sprouts
- ½ cup sweetened dried cranberries
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 2 teaspoons soy sauce
- 3 tablespoons olive oil
- ⅓ teaspoon onion and garlic granules each
- ¼ teaspoon fine sea salt and pepper each
- 2 teaspoons butter any
Instructions
- Preheat the oven to 425 F/ 220 C/ fan 200 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside.Prepare cranberries: Combine the cranberries with the balsamic vinegar, soy sauce and honey and stir thoroughly. Set aside.
- Prepare brussels sprouts: Trim the brussels sprouts by cutting off the tough ends and removing any loose leaves. Cut the sprouts in half through the base.
- Coat in oil: Combine the oil with the salt, pepper, onion and garlic granules. Place the trimmed and halved sprouts in a large bowl and pour over the oil mixture. Stir gently but thoroughly ensuring the sprouts are evenly coated (I like to use a pastry brush to do this).
- Roast brussels sprouts: Spread the sprouts on top of your baking sheet in a single layer cut side down. Roast in the centre of the oven for about 15 minutes until fork tender and nicely browned. Be careful not to overcook the sprouts or they might come out a little dry.
- Make cranberry glaze: Approximately 10 minutes into roasting prepare the cranberry glaze. Pour the entire mixture into a pan and cook over a medium high heat stirring all the time for a few minutes until thickened and reduced in volume. Stir in the butter. The mixture should still be pourable.
- Assemble: Remove the brussels sprouts from the oven and add the cranberry mixture. Give a gentle stir and serve immediately.
Notes
- Use medium or large brussels sprouts and halve them before roasting. If some of your sprouts are very small you can roast them whole.
- Do not overcrowd the baking sheet so the brussels sprouts roast evenly.
- Soak the cranberries in the balsamic mixture while the sprouts are in the oven so they rehydrate and become infused with flavour.
- Try not to overcook the cranberry mixture as the syrup might simply disappear. However, if that happens you can still rectify it by adding a splash of balsamic. Add to to the sprouts while hot (it will set as it cools).
- The balsamic cranberry mixture can also be used with other roasted vegetables.
- Best served immediately.
- Leftover brussel sprouts with cranberries can be reheated in a little butter. They won't have the texture of freshly roasted sprouts, but they'll still taste nice.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 137kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 135mg | Potassium: 343mg | Fiber: 4g | Sugar: 12g | Vitamin A: 628IU | Vitamin C: 71mg | Calcium: 39mg | Iron: 1mg