TMB Studio
Roasted Brussels Sprouts with Cranberries & Almonds
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 8 servings.
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
Ingredients
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3 pounds fresh Brussels sprouts, trimmed and halved
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1/4 cup olive oil
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3/4 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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1 cup balsamic vinegar
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1/2 cup sugar
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1 cup dried cranberries
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1/2 cup sliced almonds, toasted
Directions
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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 until tender, 30-35 minutes, stirring occasionally.
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2.
In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer uncovered until syrupy, 15-20 minutes, stirring occasionally.
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3.
To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.
Nutrition Facts
3/4 cup: 284 calories, 10g fat (1g saturated fat), 0 cholesterol, 260mg sodium, 48g carbohydrate (34g sugars, 7g fiber), 6g protein.
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