Cranberry Glazed Roasted Brussels Sprouts
 Serves |  Total Time |
|---|---|
| 6 | 1.33 hours |
Ingredients
- 1.5 lbs Brussels sprouts
3 Tbsp olive oil- 0.75 tsp salt
- 0.5 tsp pepper
1 small shallots
0.5 cup Balsamic Vinegar
0.5 cup fresh cranberries
1 Tbsp honey
0.5 tsp thyme
0.25 cup vegetable broth
1 Tbsp Dijon mustard
Cookware
- 1 bowl
- 1 sheet pan
- 1 blender
Instructions
Step 1
Preheat oven to 400°F.
Step 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.
Step 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.
Step 4
While the sprouts 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 to 8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in fresh cranberries, honey, and thyme.
Step 5
Reduce heat and cook 6 minutes, until cranberries start to break down. Add the vegetable broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick. Add the mixture to a blender with the Dijon mustard and purée mixture in a blender until smooth.
Step 6
Pour the glaze over the roasted Brussels sprouts and return to the oven for anther 10 to 15 minutes or until glaze has clung and coated the Brussels sprouts.
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