cartoon by marc johns.

Sunday, January 29, 2012

Roasted Brussels Sprouts with Cranberries, Almonds, and Balsamic Glaze

This recipe is simple and delicious.  It is also GORGEOUS.  The dark green of the brussels sprouts contrasts beautifully with the deep red of the cranberries and the light tan of the almonds.  The balsamic vinaigrette adds a lovely dark sheen to everything as well.  This is a great side dish for a holiday (Thanksgiving?) or any time you have guests you want to impress.  It tastes delicious too - the roasted brussels sprouts are tender and the balsamic goes really well with the tartness of the cranberries and the crunchiness of the almonds.  Just make this!  You'll love it, I swear.

1 1/2 pounds Brussels Sprouts
1/4 cup Olive Oil
Salt and Pepper
1/2 cup Balsamic Vinegar
1/4 cup Sugar
1/2 cup Dried Cranberries
1/4 cup Sliced Almonds

1.  Preheat the oven to 375 F.  Clean and trim the brussels sprouts.  Cut each sprout in half and arrange on a baking sheet.  

Cleaned and Cut in Half.
2.  Toss the sprouts in olive oil and sprinkle with plenty of salt and pepper.  

Tossed in oil and sprinkled in S&P.
3.  Roast the brussels sprouts for 25-30 minutes, or until they are tender and begin to brown.  

All roasted.
4.  Combine the balsamic vinegar and sugar in a saucepan.  Bring to a boil and then reduce heat to low and allow sauce to thicken.  Reduce sauce for about 15-20 minutes, or until it is thick like a glaze.

A horrible picture of the sauce thickening.
5.  Once the sauce has thickened, pour over the brussels sprouts.

6.  Finally, sprinkle the sprouts with the cranberries and almonds.  Makes about 8 side-servings.  Enjoy!!

Recipe adapted from the Pioneer Woman.

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