Roasted Brussel Sprouts/Balsamic Vinaigrette & Cranberries |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I never cared for boiled brussel sprouts, but roasted, they were awesome. The recipe loader wouldnt let me use Truvia instead of the sugar. I use 6 packets of Truvia instead of the sugar, for calorie reduction, etc. Ingredients:
1 1/2 lbs brussels sprouts |
1/4 cup olive oil |
salt |
pepper |
1/2 cup balsamic vinegar |
1/4 cup sugar |
1/2 cup dried cranberries |
Directions:
1. Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on a baking sheet and toss with olive oil.
2. Sprinkle with plenty of salt and pepper and roast at 375?F degrees for 25 to 30 minutes, or until brown.
3. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
4. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
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