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Recipe courtesy of Ree Drummond
Brussels Sprouts with Balsamic and Cranberries
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 10 to 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 39 mg
- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 10 to 12 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 39 mg
Ingredients
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.
