Balsamic Roasted Brussels Sprouts With Cranberries Pecans Recipes

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BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES



Brussels Sprouts with Balsamic and Cranberries image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 5

3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
  • Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
  • Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS



Roasted Brussels Sprouts with Cranberries and Pecans image

Provided by Stacey

Categories     Side Dish

Time 35m

Number Of Ingredients 7

1 1/2 pounds fresh Brussels Sprouts
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup toasted pecan halves
1/2 cup dried cranberries
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 400° F and line a rimmed baking sheet with aluminum foil or parchment paper.
  • Wash and trim the ends from the Brussels sprouts. Remove any dark outer leaves and slice them in half from top to bottom.
  • In a large bowl, combine the trimmed Brussels sprouts with the olive oil, salt, and pepper. Toss to coat the sprouts in the oil and arrange on the baking sheet. Roast for 20 to 25 minutes or until the sprouts are tender with crispy, dark roasted outer leaves. Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Serve immediately.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS



Roasted Brussels Sprouts with Cranberries & Almonds image

If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. -Claudia Lamascolo, Melbourne, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

3 pounds fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup balsamic vinegar
1/2 cup sugar
1 cup dried cranberries
1/2 cup sliced almonds, toasted

Steps:

  • Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.

Nutrition Facts : Calories 284 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 7g fiber), Protein 6g protein.

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