halfbakedharvest3.9
Cranberry Roasted Brussel Sprouts
A perfect Thanksgiving and Christmas side dish
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
- ●saucepan
- ●blender
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil, salt and pepper.
3
Pour them on a sheet pan and roast for ⏱️ 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
4
Well the brussel sprout roast make the glaze. Heat oil in a large saucepan over medium heat. Add shallots and sauté ⏱️ 6 minutes. Add Balsamic Vinegar. Increase heat to high and bring to a boil. Boil ⏱️ 5-8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in cranberries, honey and thyme.
Honey1 tablespoon
5
Reduce heat and cook ⏱️ 6 minutes, until cranberries start to break down. Add the broth and bring to a boil. Reduce heat and simmer ⏱️ 15 minutes, until thick. Add the mixture to a blender with the mustard and purée mixture in a blender until smooth.
6
Pour the glaze over the roasted brussels sprouts and return to the oven for anther ⏱️ 10-15 minutes or until glaze has clung and coated the brussel sprouts.
Nutrition Facts
calories
165 kcal
fat Content
9 g
serving Size
6 g
fiber Content
4 g
sugar Content
9 g
sodium Content
389 mg
protein Content
4 g
carbohydrate Content
18 g
saturated Fat Content
1 g
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