Balsamic Brussels Sprouts Cranberries: A Delicious Holiday Side Dish

Balsamic Brussels Sprouts Cranberries: Prepare to be amazed! If you think you don’t like Brussels sprouts, this recipe is about to change your mind forever. We’re taking these often-maligned mini cabbages and transforming them into a sweet, tangy, and utterly irresistible side dish that will steal the show at any holiday gathering or weeknight dinner.

Brussels sprouts, members of the Brassica family, have been cultivated since the 13th century, likely originating in Brussels, Belgium – hence their name. While they might not have always been the most popular vegetable, chefs and home cooks alike have discovered the magic that happens when they’re roasted to caramelized perfection and paired with complementary flavors.

What makes this Balsamic Brussels Sprouts Cranberries recipe so special? It’s the perfect balance of sweet and savory. The balsamic vinegar adds a rich, tangy depth, while the cranberries provide a burst of sweetness and a delightful chewy texture. Roasting brings out the natural sweetness of the Brussels sprouts, mellowing any bitterness and creating a crispy, slightly nutty flavor. The combination is simply divine! Plus, it’s incredibly easy to make, requiring minimal prep time and only a handful of ingredients. Get ready to fall in love with Brussels sprouts all over again!

Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup (or honey)
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts (optional, for garnish)
• 1 tablespoon balsamic glaze (optional, for drizzling)
• 1 clove garlic, minced (optional, for added flavor)
• 1 teaspoon Dijon mustard (optional, for a tangy kick)
• Fresh thyme sprigs (optional, for garnish)

Preparing the Brussels Sprouts:

Okay, let’s get started! First things first, we need to prep our Brussels sprouts. This is a crucial step, so pay attention!

1. Wash the Brussels Sprouts: Give those little guys a good rinse under cold water. Make sure to remove any dirt or debris. I like to use a colander for this.
2. Trim the Ends: Using a sharp knife, trim off the very bottom of each Brussels sprout. This part can be a bit tough and bitter, so we want to get rid of it.
3. Remove Outer Leaves (If Necessary): If you see any yellowed or damaged outer leaves, peel them off and discard them. Sometimes, these leaves can be a bit loose and fall off on their own, which is totally fine.
4. Halve or Quarter: Now, depending on the size of your Brussels sprouts, you’ll want to either halve them or quarter them. If they’re on the smaller side, halving is perfect. If they’re larger, quartering will ensure they cook evenly. The goal is to have relatively uniform pieces.

Roasting the Brussels Sprouts:

Roasting is my favorite way to cook Brussels sprouts. It brings out their natural sweetness and gives them a lovely caramelized exterior. Trust me, even Brussels sprouts skeptics will be converted!

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature is key for getting that nice, crispy texture.
2. Prepare the Baking Sheet: Line a large baking sheet with parchment paper. This will prevent the Brussels sprouts from sticking and make cleanup a breeze. You can also use aluminum foil, but I find parchment paper works best.
3. Toss with Olive Oil and Seasonings: In a large bowl, toss the halved or quartered Brussels sprouts with the olive oil, salt, pepper, and minced garlic (if using). Make sure the Brussels sprouts are evenly coated with the oil and seasonings. This is where the magic happens!
4. Arrange on Baking Sheet: Spread the Brussels sprouts in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the Brussels sprouts instead of roasting them. If necessary, use two baking sheets.
5. Roast: Roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned. About halfway through the roasting time, give the Brussels sprouts a toss to ensure even cooking. Keep an eye on them, as ovens can vary. You want them to be tender and slightly charred, but not burnt.

Making the Balsamic Glaze:

While the Brussels sprouts are roasting, let’s whip up that delicious balsamic glaze. This is what will really elevate the dish and give it that signature sweet and tangy flavor.

1. Combine Balsamic Vinegar and Maple Syrup: In a small saucepan, combine the balsamic vinegar and maple syrup (or honey). If you’re using Dijon mustard, add it now as well.
2. Simmer: Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the glaze has thickened slightly. It should be thick enough to coat the back of a spoon. Be careful not to overcook it, as it will become too thick and sticky.
3. Taste and Adjust: Taste the glaze and adjust the sweetness or tanginess to your liking. If it’s too tart, add a little more maple syrup. If it’s too sweet, add a splash more balsamic vinegar.

Combining and Finishing:

Alright, the Brussels sprouts are roasted to perfection, and the balsamic glaze is ready to go. Now it’s time to bring it all together and create a culinary masterpiece!

1. Toss with Balsamic Glaze: Once the Brussels sprouts are done roasting, remove them from the oven and transfer them to a large bowl. Pour the balsamic glaze over the Brussels sprouts and toss gently to coat. Make sure every little sprout gets a taste of that delicious glaze.
2. Add Cranberries: Add the dried cranberries to the bowl and toss again to combine. The cranberries will add a burst of sweetness and chewiness that complements the Brussels sprouts perfectly.
3. Garnish (Optional): If you’re using pecans or walnuts, sprinkle them over the Brussels sprouts for added crunch and flavor. You can also drizzle with additional balsamic glaze for an extra touch of elegance. Fresh thyme sprigs also make a beautiful and fragrant garnish.
4. Serve Immediately: Serve the balsamic Brussels sprouts with cranberries immediately. They’re best enjoyed warm, when the Brussels sprouts are still tender and the glaze is nice and sticky.

Tips and Variations:

Here are a few extra tips and ideas to customize this recipe to your liking:

• Add Bacon: For a savory twist, add some cooked and crumbled bacon to the Brussels sprouts. The smoky flavor of the bacon pairs perfectly with the sweetness of the balsamic glaze.
• Use Different Nuts: Feel free to experiment with different types of nuts, such as almonds, pistachios, or even toasted pumpkin seeds.
• Add Parmesan Cheese: A sprinkle of grated Parmesan cheese adds a salty and savory element that complements the other flavors beautifully.
• Make it Spicy: Add a pinch of red pepper flakes to the balsamic glaze for a touch of heat.
• Roast with Other Vegetables: You can roast other vegetables along with the Brussels sprouts, such as carrots, sweet potatoes, or butternut squash.
• Air Fryer Option: You can also make these in an air fryer! Preheat your air fryer to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper as directed. Air fry for 12-15 minutes, shaking the basket halfway through, until tender and browned. Then, toss with the balsamic glaze and cranberries as instructed.

Storage Instructions:

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a delicious and healthy side dish that’s perfect for any occasion. Let me know in the comments if you try it and how it turns out!

Conclusion:

And there you have it! These Balsamic Brussels Sprouts with Cranberries are so much more than just a side dish; they’re a flavor explosion waiting to happen. I truly believe this recipe is a must-try, and here’s why: the bitterness of the Brussels sprouts is perfectly balanced by the sweetness of the cranberries and the tangy depth of the balsamic glaze. It’s a symphony of textures and tastes that will have even the most ardent Brussels sprout skeptic reaching for seconds. But beyond the incredible flavor profile, this recipe is also incredibly versatile. Looking for serving suggestions? These Balsamic Brussels Sprouts with Cranberries are fantastic alongside roasted chicken, turkey, or pork. They add a festive touch to any holiday meal, but they’re also simple enough to whip up for a weeknight dinner. I’ve even enjoyed them tossed with quinoa and a sprinkle of feta cheese for a light and healthy lunch. Want to take things up a notch? Consider these variations: * Add some nuts: Toasted pecans or walnuts would add a delightful crunch and nutty flavor. * Incorporate bacon: Because, let’s be honest, everything is better with bacon! Crispy bacon crumbles would add a smoky, savory element that complements the other flavors beautifully. * Spice it up: A pinch of red pepper flakes will add a subtle kick of heat. * Cheese, please!: A sprinkle of grated Parmesan cheese just before serving adds a salty, savory note. * Maple Glaze: Substitute half of the balsamic glaze with maple syrup for a sweeter, more caramel-like flavor. The possibilities are truly endless! Don’t be afraid to experiment and find your own perfect combination. I encourage you to make this recipe your own and tailor it to your personal preferences. I know that Brussels sprouts can sometimes get a bad rap, but I promise you, this recipe will change your mind. The key is to roast them until they’re tender and slightly caramelized, which brings out their natural sweetness and eliminates any bitterness. The balsamic glaze adds a layer of complexity and richness that elevates this dish to a whole new level. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of these Balsamic Brussels Sprouts with Cranberries. I’m confident that you’ll love them as much as I do. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Please share your thoughts and photos in the comments below. I’m always eager to learn from my readers and see how you’re making this recipe your own. Happy cooking! I can’t wait to hear all about your culinary adventures with these delicious Brussels sprouts. Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!

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