Brussels Sprouts With Balsamic and Cranberries

Here’s a deep-flavored vegetable side to brighten up any holiday table: roasted Brussels sprouts in a honey-balsamic glaze, sprinkled with cranberries for a burst of color and just a little extra tang. The rich reds and greens will look beautiful on any table, and in this case you really can judge the book by its cover: it tastes as good as it looks.

This is also a perfect recipe to make in the late fall, when Brussels sprouts are still around at the farmers’ market. If you’ve never really been a Brussels Sprouts person, get some fresh (still on the stalk if you can find them) and try roasting them like this: it might just convert you!

This recipe would go just fine with the Thanksgiving turkey, but it would also be perfect with ham or a roast chicken for a slightly less fancy occasion. It’s autoimmune-friendly and almost vegan (depending on whether your vegan friends eat honey or not), so it’s a great way to put something on the table that everyone can enjoy.

Brussels Sprouts With Balsamic and Cranberries Recipe

SERVES: 4 PREP: 5 min. COOK: 30 min.

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Ingredients

• 3 lb. Brussels sprouts, trimmed and cleaned;
• ½ cup coconut oil, melted;
• ½ cup balsamic vinegar
• ¼ cup raw honey;
• 1 cup dried cranberries;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 375 F.
2. Toss the Brussels sprouts in the coconut oil and season to taste with salt and pepper.
3. Place the Brussels sprouts on a baking sheet and roast until brown (25 to 30 minutes).
4. Combine the balsamic vinegar and honey in a saucepan.
5. Bring to a boil, lower to a simmer, and cook until thickened.
6. Drizzle the balsamic glaze over the roasted sprouts.
7. Sprinkle the dried cranberries over the sprouts, toss to coat, and serve.