Brussels Sprouts With Dried Cranberries And Almonds Recipes

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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.

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



Roasted Brussels Sprouts with Cranberries image

There's nothing to this recipe-the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. -Ellen Ruzinsky, Yorktown Heights, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings

Number Of Ingredients 5

3 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup dried cranberries

Steps:

  • Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

BRUSSELS SPROUTS WITH DRIED CRANBERRIES AND ALMONDS



Brussels Sprouts with Dried Cranberries and Almonds image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon olive oil
1 shallot, finely chopped
1 pound Brussels sprouts, ends trimmed, halved
2 tablespoons apple cider vinegar
1/2 cup dried cranberries
1/2 cup slivered almonds
Salt

Steps:

  • In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more.
  • Remove the pan from the heat. Season with salt, to taste.

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