Brussels Sprouts with Balsamic and Cranberries

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 10 to 12 servings
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3 pounds Brussels sprouts

1/2 cup olive oil

1 cup sugar

3/4 cup balsamic vinegar

1 cup dried cranberries


  1. Preheat the oven to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
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