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Balsamic Brussels Sprouts
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Pioneer Woman's Brussels Sprouts with Balsamic and Cranberries

Roasted brussels sprouts with a sweet Balsamic glaze and dried cranberries. Recipe is by the Pioneer Woman, Ree Drummond, instructions written in my own words from my experience with her recipe.
Servings 0

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.