Roasted Brussels Sprouts with Cranberry Balsamic Glaze

Roasted Brussels Sprouts with Cranberry Balsamic Glaze

Crispy roasted sprouts get a tangy, fruit-sweetened finish from a simmered cranberry balsamic glaze.

Total 45 min Makes 4 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

Halved Brussels sprouts roast until caramelized at the edges, then get tossed with a glossy glaze made from dried cranberries, balsamic vinegar, and a touch of honey. The sweet-tart glaze balances the sprouts' earthy bitterness, making this a fitting side for holiday tables or weeknight dinners alike.

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/4 cup water
  • 1/4 cup pecans, chopped and toasted
  • 2 ounces feta cheese, crumbled

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet, arranging them cut-side down.

  3. Roast until the sprouts are deeply browned and crisp at the edges, tossing once halfway through, about 25 to 30 minutes.

  4. While the sprouts roast, combine the dried cranberries, balsamic vinegar, honey, and water in a small saucepan over medium heat.

  5. Bring the mixture to a simmer and cook, stirring occasionally, until the cranberries soften and the liquid reduces to a syrupy glaze, about 8 minutes.

  6. Remove the glaze from heat and let it cool slightly; it will continue to thicken as it sits.

  7. Transfer the roasted sprouts to a serving bowl and drizzle with the cranberry balsamic glaze, tossing gently to coat.

  8. Scatter the toasted pecans and crumbled feta over the top and serve warm.

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    Roasted Brussels Sprouts with Cranberry Balsamic Glaze

    Halved Brussels sprouts roast until caramelized at the edges, then get tossed with a glossy glaze made from dried cranberries, balsamic vinegar, and a touch of honey. The sweet-tart glaze balances the sprouts' earthy bitterness, making this a fitting side for holiday tables or weeknight dinners alike.

    45 min 4 servings 220 cal

    Ingredients

    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup dried cranberries
    • 1/2 cup balsamic vinegar
    • 2 tablespoons honey
    • 1/4 cup water
    • 1/4 cup pecans, chopped and toasted
    • 2 ounces feta cheese, crumbled

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss the halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet, arranging them cut-side down.

    3. 3

      Roast until the sprouts are deeply browned and crisp at the edges, tossing once halfway through, about 25 to 30 minutes.

    4. 4

      While the sprouts roast, combine the dried cranberries, balsamic vinegar, honey, and water in a small saucepan over medium heat.

    5. 5

      Bring the mixture to a simmer and cook, stirring occasionally, until the cranberries soften and the liquid reduces to a syrupy glaze, about 8 minutes.

    6. 6

      Remove the glaze from heat and let it cool slightly; it will continue to thicken as it sits.

    7. 7

      Transfer the roasted sprouts to a serving bowl and drizzle with the cranberry balsamic glaze, tossing gently to coat.

    8. 8

      Scatter the toasted pecans and crumbled feta over the top and serve warm.