Roasted Brussels sprouts with cranberries

    1 hour 20 min

    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!

    25 people made this

    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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    Reviews in English (18)


    I thought this was close to a '5', has a nice, light taste, goes well with other dishes that don't overpower it, and has a good look to it. Seems, though that the sprouts don't get done as well as I'd like at this temp, so maybe next time I'll try it at something like 400 degrees, checking frequently to prevent charring the outer leaves.  -  17 Dec 2012  (Review from Allrecipes US | Canada)


    OK, who would have thought my daughter would go for seconds on the Brussel Sprouts? Delicious!!!  -  21 Nov 2013  (Review from Allrecipes US | Canada)


    I made this as a side dish to accompany a surf-and-turf dinner of filet mignon and lobster. Everyone at the table loved it. I will definitely make it again.  -  25 Dec 2013  (Review from Allrecipes US | Canada)