Roasted Brussels sprouts with cranberries

    Roasted Brussels sprouts with cranberries


    12 people made this

    About this recipe: A whole garlic bulb is lovingly roasted then mashed and added to this gorgeous roasted Brussels sprouts dish. Enjoy converting anyone who says they don't like Brussels sprouts this Christmas Day!

    Serves: 4 

    • 1 bulb garlic
    • 2 tablespoons olive oil
    • 450g Brussels sprouts, trimmed and halved
    • 45g diced prosciutto
    • 40g sweetened dried cranberries
    • 3 tablespoons olive oil
    • 60ml chicken stock
    • 60ml balsamic vinegar
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminium foil.
    3. Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
    4. Place Brussels sprouts, prosciutto, and cranberries in a 22x33cm baking dish. Pour in 3 tablespoons olive oil, chicken stock, and balsamic vinegar; toss to coat. Season with salt and black pepper.
    5. Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
    6. Bake in the preheated oven until sprouts are browned, about 30 minutes.

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