Recipe courtesy of Ree Drummond
Episode: Christmas
Total:
45 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Brussels Sprouts with Bacon

Recipe courtesy of Rachael Ray

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Shredded Brussels Sprouts

Recipe courtesy of Jamie Deen

Roasted Brussels Sprouts

Recipe courtesy of Food Network Kitchen

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Brussels Sprouts

Recipe courtesy of Louis Silva

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking