This recipe comes from Ree Drummond - aka The Pioneer Woman. Long before she had her book or Food Network show, I had stumbled upon her blog. I loved her story of how she met her husband and the life for her that followed. But more importantly, for my cooking purposes anyways, she has some great recipes!
I really think that this is the kind of recipe that could easily turn a non brussels sprouts person into a big fan. They are that good! The balsamic gives them a great tang and provides a nice contrast to the sugar. The addition of the cranberries adds another texture and works really well with the sprouts. They also provide beautiful color.
A few quick notes:
- This recipe can easily be halved - or even cut in third (which is what I did)
- I added a sprinkling of sea salt at the end, which I think really helped everything pop.
- In my opinion, the key to making brussels sprouts good is getting a really good brown (almost char looking) on them.
Brussels Sprouts with Balsamic & Cranberries
3 pounds Brussels sprouts
1/2 cup olive oil
1 cup balsamic vinegar
3/4 cup sugar
1 cup dried cranberries
Preheat the oven to 375 degrees F.
Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.