Roasted Brussels Sprouts With Cranberry Glaze Recipes
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES
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
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 BALSAMIC AND CRANBERRIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 5
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 & ALMONDS
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
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.
THYME-ROASTED BRUSSELS SPROUTS WITH FRESH CRANBERRIES
Turn boring Brussels sprouts into a sophisticated side dish by combining earthy thyme, sour cranberries, and sweet maple syrup. This lightly sweetened dish is a great way to highlight delicious fall flavors.
Provided by France C
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place Brussels sprouts in a bowl and toss with olive oil, thyme, salt, and pepper.
- Spread out evenly on the baking sheet and roast for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes.
- Place sprouts and cranberries in a serving bowl and drizzle with maple syrup. Toss to coat.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 19.9 g, Fat 7.2 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 1 g, Sodium 29.9 mg, Sugar 9.4 g
ROASTED BRUSSELS SPROUTS WITH CRANBERRY GLAZE
Steps:
- Special equipment: toothpicks
- Preheat the oven to 425 degrees F.
- In a small pot combine the cranberry sauce and the juice. Bring to a simmer over low heat, whisking until smooth. Remove from the heat and set aside
- In a large frying pan with a metal handle saute the bacon until crispy, then remove from pan to a plate lined with paper towels. To the same pan add the Brussels sprouts, shallots, and garlic and season with salt and pepper, to taste. Saute for 5 minutes over medium-high heat to give the Brussels sprouts a little color. Put the pan in the oven for 10 minutes. Remove from the oven and pour the cranberry glaze over the top. Return to the oven and roast for another 10 minutes.
- Skewer each Brussels sprout with a toothpick, arrange on a serving platter and serve warm.
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- 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.
- 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.
- 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.
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Reviews 2Calories 205 per servingCategory Side Dishes
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- Arrange the Brussels onto a large baking sheet in an even layer, cut-side down. Roast for 20 minutes.
- While they roast, to a saucepan add ¼ cup cranberry juice, orange juice, soy sauce, honey, cinnamon, nutmeg and salt. Bring to a simmer.
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