Balsamic brussels sprouts with cranberries
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- 3 lb
- brussel sprouts
- 1/4 c
- olive oil, extra virgin
- 1 c
- balsamic vinegar
- 3/4 c
- 1 c
- dried cranberries
1Preheat the oven to 375 degrees F.
2Trim/clean the Brussels sprouts, then cut them in half. toss with olive oil, arrange on 2 baking sheets in a single layer. Roast until brown, 25 to 30 minutes.
3while the brussel sprouts are roasting, 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.
4Remove the brussels sprouts from the oven to a serving dish, drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.