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