Brussels Sprouts with Balsamic Vinegar and Cranberries
Description
Perfect for the table and for drinks. Roasted Brussels sprouts are incredibly delicious on their own, but drizzled with a glossy black glaze of balsamic vinegar and sprinkled with tart dried cranberries, they become a truly delightful dish. This is a very simple and very healthy side for beef, turkey, ham, and other meats. You can easily cut this recipe in half if you like. Can be served warm or chilled.
Instructions
- 1
Step 1
1. Wash and dry the Brussels sprouts. Cut in half if desired; you can also use the sprouts whole. Spread the Brussels sprouts on two baking sheets and toss with olive oil. Season generously with salt and black pepper.
- 2
Step 2
2. Bake in the oven at 190°C for 25–30 minutes, until the cabbage is golden brown.
- 3
Step 3
3. Mix the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium and cook until the mixture has reduced and thickened, approximately 15-20 minutes.
- 4
Step 4
4. Drizzle the roasted Brussels sprouts with the prepared glaze. Sprinkle dried cranberries on top, toss to combine, and serve immediately.