Crispy Balsamic Glazed Brussel Sprouts With Dried Cranberries Recipes

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BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES



Brussels Sprouts with Balsamic and Cranberries image

This is the third recipe from my Christmas special on Food Network, and as a Christmas side dish, it's absolutely to die for.

Categories     Christmas     Thanksgiving     main dish     side dish

Time 40m

Yield 16 servings

Number Of Ingredients 6

3 lb. Brussels Sprouts
1/2 c. Olive Oil
Salt And Pepper
1 c. Balsamic Vinegar
1/2 c. Sugar
1 c. Dried Cranberries

Steps:

  • Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

CRISPY BALSAMIC GLAZED BRUSSEL SPROUTS WITH DRIED CRANBERRIES



Crispy Balsamic Glazed Brussel Sprouts with Dried Cranberries image

Crispy oven roasted Brussel sprouts with a thick balsamic reduction sauce to finish it off. Toss in some dried cranberries for a festive holiday side dish.

Provided by Darcey Olson

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1.5 Lbs Brussels Sprouts (Halved and Excess Stem and Outer Leaves Removed) ((*Note 1))
2 Tbsp Extra Virgin Olive Oil
Kosher Salt (To Taste)
Freshly Ground Black Pepper (To Taste)
1/2 Cup High Quality Balsamic Vinegar
2 Tbsp Brown Sugar or Honey
1/2 Cup Dried Cranberries ((*Note 2))

Steps:

  • Preheat the oven to 425°F and place the oven rack in the middle position. Line a baking sheet with parchment paper or lightly greased foil.
  • Add the Brussels sprouts to the baking sheet. Toss with the olive oil, salt and pepper until evently coated. Spread the Brussel sprouts out so they're not overlapping.
  • Roast the Brussels sprouts for about 20-22 minutes, tossing halfway through. Cook until tender and golden brown.
  • While the sprouts are roasting, add the balsamic vinegar and brown sugar (or honey) to a small sauce pan and heat over medium-heat until boiling. Reduce heat and simmer until the glaze is thick and reduced to about a 1/4 cup (approx. 15 minutes).
  • Transfer the roasted Brussels sprouts to a large serving bowl and toss with the balsamic glaze and dried cranberries. Enjoy immediately.

BALSAMIC-GLAZED BRUSSELS SPROUTS



Balsamic-Glazed Brussels Sprouts image

A tasty way to serve Brussels sprouts.

Provided by Barbara Zernicke

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package fresh Brussels sprouts
1 small red onion, thinly sliced
5 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 shallot, chopped
¼ cup balsamic vinegar
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
  • Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g

BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES



Brussels Sprouts with Balsamic and Cranberries image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 5

3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries

Steps:

  • 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. 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.

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