Liven up regular Brussels sprouts with cranberries

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This recipe couldn't be easier! Tender oven-roasted Brussels sprouts are tossed in a sweet balsamic glaze and tossed with tart dried cranberries. This dish is a perfect accompaniment to any meal, particularly in the autumn, when the chilled air makes you crave something warm and hearty. The light char that forms on the outer leaves gives an even deeper flavor to the dish.
Today's Brussels sprout trend has spawned a plethora of ways to prepare them, but the recipe below is a simple sweet-n-sour version that is guaranteed to have your guests coming back for more. This dish is totally vegetarian and will only get better as the sprouts continue to marinate in the balsamic glaze for leftovers.
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Cooktop Cove
Balsamic Glazed Brussels Sprouts with Cranberries
6-8
15 mins
30 mins
45 mins
2 lbs Brussels sprouts, cleaned and halved
1/3 cup olive oil
1/2 cup balsamic vinegar
3/4 cup granulated sugar
3/4 cup dried cranberries
Preheat the oven to 375F.
In a large mixing bowl, combine the halved Brussels sprouts and the olive oil. Toss until sprouts are well coated in the oil.
Arrange Brussels sprouts on a baking tray in a single layer. Place tray in the oven and allow to roast until tender, about 20 to 30 minutes. Prepare the glaze while the sprouts are cooking.
To prepare the glaze:
In a medium saucepan, combine the sugar and the balsamic vinegar. Stir together and bring to a boil over medium-high heat.
Once reaching a boil, reduce the heat to medium-low, and allow the glaze to simmer, reduce and thicken to the desired consistency. Remove from heat and set aside.
Once fork-tender, remove the Brussels sprouts from the other and return to large mixing bowl. Add dried cranberries to the bowl, and toss to mix them together.
Pour sprouts in a serving dish, and drizzle over with balsamic glaze. Garnish with more dried cranberries and serve hot.
Pro-tip: Want an extra crunch? Add some toasted almonds or pecans in this dish for some added texture!
Pro-tip: If you aren't vegetarian, adding a 1/2 cup of crispy lardons would also be an excellent addition to this recipe
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