Roasted Brussels Sprouts with Cranberries & Almonds Recipe

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Roasted Brussels Sprouts with Cranberries & Almonds Recipe
Roasted Brussels Sprouts with Cranberries & Almonds Recipe photo by Taste of Home
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Roasted Brussels Sprouts with Cranberries & Almonds Recipe

Read Reviews
5 4 4
Publisher Photo
If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 3 pounds fresh Brussels sprouts, trimmed and halved
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds, toasted

Directions

Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally.
In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally.
To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Brussels Sprouts with Cranberries & Almonds in Taste of Home September/October 2015, p56

Nutritional Facts

3/4 cup: 284 calories, 10g fat (1g saturated fat), 0 cholesterol, 260mg sodium, 48g carbohydrate (34g sugars, 7g fiber), 6g protein.

  • 3 pounds fresh Brussels sprouts, trimmed and halved
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds, toasted
  1. Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally.
  2. In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally.
  3. To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Brussels Sprouts with Cranberries & Almonds in Taste of Home September/October 2015, p56

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Reviews forRoasted Brussels Sprouts with Cranberries & Almonds

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Hayrene User ID: 404887 260474
Reviewed Jan. 29, 2017

"Wow! This was delicious! I had fresh cranberries on hand, so I boiled them in water for a few minutes, until they popped. Next I drained them, combined them with the Brussels Sprouts and oil mixture and roasted as directed. I made the reduction sauce as directed, but found I really only needed about half that amount, so will use less next time. Added sliced smoked beef sausage (Eckhart brand) and tossed together. Couldn't find my sliced almonds, so just skipped them this time. We LOVED it; everyone went for seconds."

MY REVIEW
Laylay0308 User ID: 8301362 235252
Reviewed Oct. 19, 2015

"This recipe was easy to make; a great go-to recipe I will keep for the future. I chose to drizzle balsamic glaze over the Brussels Sprouts for a quicker dish. I also substituted pecans for almonds due to preference. The cranberries were a great addition!"

MY REVIEW
Beema User ID: 446601 233048
Reviewed Sep. 17, 2015

"What an outstanding idea! I love the new flavor of my favorite brussies!"

MY REVIEW
stacychefgirl User ID: 7664669 231125
Reviewed Aug. 12, 2015

"Made this tonight but halved the recipe since there's only two of us and it was delicious!"

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