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!
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
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4.
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.
Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
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.
Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
Bake in the preheated oven until sprouts are browned, about 30 minutes.