Roasted Brussels Sprouts with Balsamic and Cranberries
Crispy roasted Brussels sprouts tossed with a sweet-tangy balsamic glaze and dried cranberries — a caramelized, jewel-flecked side that makes winter's most underrated vegetable irresistible.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/3 cup dried cranberries
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Preheat the oven to 425F (220C). Trim and halve the Brussels sprouts.
Toss the sprouts with olive oil, salt, and pepper, and spread them cut-side down on a baking sheet. Roast for 18 to 20 minutes, until crispy and golden.
Add the dried cranberries and drizzle with balsamic glaze. Toss and roast another 3 to 5 minutes.
Transfer to a serving dish, drizzle with a little more balsamic if you like, and serve warm.