This festive side dish combines savoury roast Brussels sprouts with dried cranberries and balsamic vinegar, which add a nice touch of sweetness.
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700g Brussels sprouts, trimmed and halved
3 tablespoons olive oil
salt and pepper to taste
100ml balsamic vinegar
2 to 3 tablespoons sugar
100g dried cranberries
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 190 C / Gas 5. Place the Brussels sprouts, olive oil and seasoning onto a large rimmed baking tray, and toss well. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down.
Roast in the preheated oven until golden brown and tender, 20 to 30 minutes.
Bring the vinegar and sugar to the boil in a saucepan, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.