Are you looking for a new Brussels sprouts recipe to try, maybe for Thanksgiving? Here is my review of Pioneer Woman's recipe for Brussels Sprouts with Balsamic & Dried Cranberries.
Is there such a thing as too many Brussels Sprouts recipes? I don't think so. I love to try many different things with my new favorite cabbage family veggie. Sprouts are always good roasted in the oven.
There is something warm and comforting about eating tons of roasted vegetables during the winter months, especially at Christmas time. This recipe I wanted to try out comes from the Pioneer Woman, particularly from her Christmas episode.
Just as my appreciation for Brussels Sprouts has grown so has my appreciation for vinegars, with Balsamic being at the top of that list. This gave me a good reason to try a Balsamic reduction something that I have not tried before.
Ingredients
The recipe has only 5 ingredients - Brussels Sprouts, oil, balsamic vinegar, sugar, and dried cranberries. Brussels sprouts are available year round at the grocery store but Brussels are best in the fall. The best Brussels sprouts you are going to be the ones that have gone through a light frost. As the temperatures drop, the plant will increase in sugar to protect itself. It's like natural anti-freeze.
Cooking Notes
Roasting them is a breeze. They need to be cut in half first. Place them cut side down.
⏲️ Time Saving Tip - While they were roasting, prepare the reduction. The recipe calls for it to be really thick, but you also have to be careful not to make balsamic caramel, which may not be a bad idea, but I don't want it to stick to my teeth when I was eating it. Just get it thick enough to coat the back of a spoon and call it a day.
Dried cranberries on top not only add color but added texture and a sweet-tart flavor. Typically dried cranberries are going to have sugar add to them. Could you use fresh? I don't think I would like to bite into a whole cranberry, without any added sweetness, even thought I have the sweeten Balsamic glaze.
Final Thoughts
The glaze was outstanding, great way to dress up roasted Brussels Sprouts. The glaze is sweet and the Brussels have a bit of bitterness so they make a great match. The cranberries provide that hit of tartness to round it.
More On Brussels Sprouts
Here are some other blog posts that I have done on Brussels sprouts that you should check out:
- Are Purple Brussels Sprouts Different?
- Shredded Brussels Sprouts with Bacon
- Sous Vide Brussels Sprouts with Everything Seasoning
Pioneer Woman's Brussels Sprouts with Balsamic and Cranberries
Ingredients
- 3 lbs Brussels sprouts
- ½ cup olive oil
- 1 cup Balsamic Vinegar
- ½ cup sugar
- 1 cup Dried Cranberries
Instructions
- Preheat your oven to 375 degrees
- Slice the ends off the Brussels sprouts and then cut them in half.
- Add them to a sheet pan. Coat them in the olive oil. Add salt and pepper to taste.
- Roast until they are browned and tender about 25 to 30 minutes. While they are roasting get out a sauce pan.
- In the sauce pan combine the Balsamic vinegar and sugar. Bring to a boil, then simmer until it's thick enough to coat the back of a spoon. Should take around 15 minutes. Check on it regularly and stir with a spoon. Remove from the heat when thick.
- When the Brussels sprouts are done, coat them with the Balsamic glaze. Stir in the dried cranberries and serve right away.
Dina
i love brussels sprouts. this sounds great with cranberries!