- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 10 to 12 servings
Ingredients
3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
Directions
- 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.
My Private Notes
Show:
The Pioneer Woman
Episode:
Christmas
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