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🥬 Cranberry Glazed Roasted Brussels Sprouts

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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