Roasted Brussel Sprouts with Cranberry Balsamic Glaze

Roasted Brussel Sprouts with Cranberry Balsamic Glaze

Roasted Brussel Sprouts with Cranberry Balsamic Glaze
  • Prep Time

    10 minutes
  • Serving Size

    About 4-6 servings


  • Cranberry Balsamic Glaze:
  • Balsamic vinegar1/3 cup
  • Jellied Cranberry Sauce1/4 cup
  • Craisins® Original Dried Cranberries1/2 cup
  • Butter1 tablespoon
  • Roasted Brussel Sprouts:
  • Brussel sprouts2 pounds
  • Olive oil3 tablespoons
  • Red pepper flakes1/4 teaspoon
  • Each small shallots2
  • Salt
  • Black pepper
  • Featured Product

    Jellied Cranberry Sauce

  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Prepare Glaze: 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. Chef’s Tip: 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.