Try this irresistible recipe for roasted Brussels sprouts with cranberries. The combination of roasted Brussels sprouts with sweet and tart cranberries creates a perfectly balanced dish. It's the perfect side dish for Thanksgiving or any other special occasion. Roasting the Brussels sprouts brings out their natural sweetness, while adding the cranberries adds a pop of color and tanginess. This recipe is simple to make and will impress your family and friends.
Ingredients
- 1 pound Brussels sprouts
- 1 cup fresh or frozen cranberries
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C).
- Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves. Cut the larger sprouts in half.
- In a large bowl, toss the Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and pepper.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until they are tender and browned, stirring once halfway through.
- While the Brussels sprouts are roasting, rinse the cranberries and pat them dry.
- After the first 15 minutes of roasting, add the cranberries to the baking sheet.
- Continue roasting for an additional 5-7 minutes, or until the cranberries burst and release their juices.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with additional cranberries, if desired, and serve hot.
