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
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
- Preheat your oven to 375 F.
- Toss the Brussels sprouts in the coconut oil and season to taste with salt and pepper.
- Place the Brussels sprouts on a baking sheet and roast until brown (25 to 30 minutes).
- Combine the balsamic vinegar and honey in a saucepan.
- Bring to a boil, lower to a simmer, and cook until thickened.
- Drizzle the balsamic glaze over the roasted sprouts.
- Sprinkle the dried cranberries over the sprouts, toss to coat, and serve.
Brussels Sprouts With Balsamic and Cranberries Recipe
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
Instructions
- Preheat your oven to 375 F.
- Toss the Brussels sprouts in the coconut oil and season to taste with salt and pepper.3 lb. Brussels sprouts, ½ cup coconut oil, Sea salt and freshly ground black pepper
- Place the Brussels sprouts on a baking sheet and roast until brown (25 to 30 minutes).
- Combine the balsamic vinegar and honey in a saucepan.½ cup balsamic vinegar, ¼ cup raw honey
- Bring to a boil, lower to a simmer, and cook until thickened.
- Drizzle the balsamic glaze over the roasted sprouts.
- Sprinkle the dried cranberries over the sprouts, toss to coat, and serve.1 cup dried cranberries
Leave a Reply