- Cranberry Balsamic Glaze:
- 1/3 cup balsamic vinegar
- 1/4 cup
- 1/2 cup
- 1 tablespoon butter, unsalted
- Roasted Brussel Sprouts:
- 2 pounds Brussel sprouts, trimmed & halved
- 3 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 2 each small shallots, thinly sliced
- Salt, to taste
- Black pepper, freshly ground, to taste
In saucepan, bring balsamic vinegar to a boil and reduce by half (should only take 2-3 minutes). Mix in Ocean Spray® Cranberry Sauce , Craisins® Dried Cranberries, and butter, reduce heat to low and cook until well combined (30 seconds – 1 minute).
Remove from heat and cover with lid to keep warm while Brussel sprouts roast.
Prepare Brussel Sprouts:
Pre-heat oven to 450F, with an empty sheet pan in the oven as it warms.
In large mixing bowl, toss Brussel sprouts in olive oil, salt, pepper flakes, and shallot. Pour the sprout mixture onto the preheated sheet pan and arrange them cut-side down using tongs or a fork.
Roast for 20-25 minutes until softened and the bottoms are browned.
Remove from oven and season with salt and pepper. Arrange the roasted sprouts in a large bowl or platter. Spoon and drizzle the cranberry balsamic glaze evenly over the sprouts.
Add Pancetta/ bacon/pork belly/prosciutto to Brussel sprout mixture for added complexity. Garlic scapes can be found at your local farmer’s market and can be added in place of shallot.