Simple Balsamic Roasted Brussels Sprouts with Cranberries
A vibrant and flavorful side dish featuring roasted Brussels sprouts with a sweet-tart balsamic glaze and chewy cranberries.
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Ingredients
- 1 pound Brussels Sprouts Fresh, firm sprouts that are bright green and tightly closed.
- 1/4 cup Balsamic Vinegar High-quality balsamic vinegar for depth and acidity.
- 2 tablespoons Olive Oil Extra virgin olive oil for roasting.
- 1/2 cup Dried Cranberries Adds sweetness and chewy texture.
- 1/2 teaspoon Salt To season the dish.
- 1/4 teaspoon Black Pepper Freshly ground for flavor.
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse Brussels sprouts under cold water, trim stem ends, remove discolored leaves, and cut each sprout in half lengthwise.
- In a large mixing bowl, combine halved Brussels sprouts with olive oil, salt, and pepper. Toss well to coat.
- Spread the seasoned Brussels sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through.
- While roasting, bring balsamic vinegar to a simmer in a small saucepan and reduce for 5-7 minutes until thickened.
- Once Brussels sprouts are roasted, drizzle with balsamic glaze and add dried cranberries. Toss gently to combine.
- Transfer to a serving dish and serve warm.
Notes
For variations, consider adding nuts, spices, or other seasonal vegetables.