Brussels sprouts with balsamic and cranberries

Brussels sprouts are having a moment in the culinary sun, with new recipes and cooking techniques abounding under headlines like "Six ways to never get bored of Brussels sprouts." Here’s a seasonal recipe that puts the healthy vegetable in the company of cranberries and balsamic glaze.


  • 3 lbs. Brussels sprouts
  • ½ cup olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 cup sugar
  • ¾ cup balsamic vinegar
  • 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 and salt and pepper. 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.

Credit: Renee Drummond, “The Pioneer Woman,” The Food Network