ROASTED BRUSSELS SPROUTS WITH CRANBERRIES
A hearty dish of roasted Brussels sprouts with all the delicious works: cranberries, roasted garlic, and prosciutto. Perfect for Thanksgiving or paired with chicken, pork, salmon, wild rice, or couscous.
Provided by ingrid1031
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
- Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
- Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
- Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
- Bake in the preheated oven until sprouts are browned, about 30 minutes.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 25.6 g, Cholesterol 10.3 mg, Fat 21 g, Fiber 5.2 g, Protein 7.2 g, SaturatedFat 3.8 g, Sodium 1702.5 mg, Sugar 11.4 g
BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
- Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
BRUSSELS SPROUTS WITH PECANS AND CRANBERRIES
Steps:
- Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
- Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES
There's nothing to this recipe-the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. -Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.
Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
THYME-ROASTED BRUSSELS SPROUTS WITH FRESH CRANBERRIES
Turn boring Brussels sprouts into a sophisticated side dish by combining earthy thyme, sour cranberries, and sweet maple syrup. This lightly sweetened dish is a great way to highlight delicious fall flavors.
Provided by France C
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place Brussels sprouts in a bowl and toss with olive oil, thyme, salt, and pepper.
- Spread out evenly on the baking sheet and roast for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes.
- Place sprouts and cranberries in a serving bowl and drizzle with maple syrup. Toss to coat.
Nutrition Facts : Calories 146.1 calories, Carbohydrate 19.9 g, Fat 7.2 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 1 g, Sodium 29.9 mg, Sugar 9.4 g
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS
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
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 284 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 7g fiber), Protein 6g protein.
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS
Steps:
- Preheat the oven to 400° F and line a rimmed baking sheet with aluminum foil or parchment paper.
- Wash and trim the ends from the Brussels sprouts. Remove any dark outer leaves and slice them in half from top to bottom.
- In a large bowl, combine the trimmed Brussels sprouts with the olive oil, salt, and pepper. Toss to coat the sprouts in the oil and arrange on the baking sheet. Roast for 20 to 25 minutes or until the sprouts are tender with crispy, dark roasted outer leaves. Remove from the oven and toss with the pecans and dried cranberries and drizzle with the balsamic vinegar. Serve immediately.
ROASTED BRUSSELS SPROUTS SALAD WITH CRANBERRIES AND FETA
Steps:
- Preheat oven to 400 degrees F.
- Place prepared brussels sprouts, flat side down, on a sheet pan and toss with 2-3 tablespoons olive oil, and salt and pepper to taste (about 2 teaspoons salt, 1/2 teaspoon black pepper). Roast for about 20 to 25 minutes, flipping with a spatula halfway through. Let cool.
- Meanwhile, make the vinaigrette: combine all vinaigrette ingredients and shake well.
- In a large bowl, toss brussles sprouts with grapes, cranberries, feta, and the dressing to taste. Serve and enjoy!
ROASTED BRUSSELS SPROUTS WITH BALSAMIC REDUCTION & CRANBERRIES
These Roasted Brussels Sprouts with Balsamic Reduction & Cranberries make a simple and elegant side dish that both kids and adults love!
Provided by Platings and Pairings
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Cut off the brown ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil. Pour them on two baking sheets and roast for 25-30 minutes, until crisp on the outside and tender on the inside.
- Meanwhile, combine the balsamic vinegar and brown sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and simmer until glaze is thick and syrupy, about 20 minutes.
- Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with dried cranberries and serve immediately.
Nutrition Facts : Calories 356 kcal, Carbohydrate 56 g, Protein 5 g, Fat 14 g, SaturatedFat 1 g, Sodium 48 mg, Fiber 7 g, Sugar 42 g, ServingSize 1 serving
OVEN ROASTED BRUSSELS SPROUTS WITH BACON & CRANBERRIES
Oven Roasted Brussels Sprouts with crispy bacon and sweet dried cranberries. It is all cooked in the oven on one sheet pan. This is an easy side dish to make.
Provided by Susie Weinrich
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees, grab a large sheet pan.
- Put the brussels sprouts on the sheet pan and drizzle with the olive oil, salt, and pepper. With clean hands toss the brussels sprouts so they are coated evenly with the oil.Sprinkle the bacon over top of the brussels sprouts, making sure the bacon is not in large clumps. By separating the pieces you will ensure you end up with crispy bacon.Bake for 15 minutes, flipping the brussels sprouts and bacon half way thru with a spatula.
- Add the cranberries and cook for an additional 5 minutes.
- If your bacon did not release enough grease and the brussels sprouts look a little dry you can toss everything with an additional tablespoon of olive oil or melted butter at this point.
BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES
This is the third recipe from my Christmas special on Food Network, and as a Christmas side dish, it's absolutely to die for.
Categories Christmas Thanksgiving main dish side dish
Time 40m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. 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.Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH, AND CRANBERRIES RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F / 220 C. Oil a large rimmed baking sheet (half-sheet pan) or 2 smaller jelly roll pans. Alternatively, line the baking sheet with nonstick foil and oil it lightly.
- Peel the butternut squash and, using a spoon, scoop out the seeds and fibers.
- Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl (saving the rest, if any, for another dish).
- Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
- Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
- Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly.
- Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
- Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
- Meanwhile, toast the pecan halves : Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic.
- Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
Nutrition Facts : Calories 166 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 59 mg, Sugar 10 g, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES
Provided by Lauren Keating
Number Of Ingredients 8
Steps:
- Clean brussels sprouts by cutting off the stem end and removing the tough outer leaves. Slice each sprout in half.
- Bring some water to a boil in a medium saucepan with a steamer insert. Steam the sprouts for 5 minutes or until they turn bright green and begin to soften. Transfer to a baking dish, and toss with mustard. Roast at 450 for 40 minutes or until tender (check them after 20 minutes or so - if they start to get too dark, cover the dish with foil).
- Add cranberries, agave, orange concentrate, and ginger to a small saucepan over medium-low heat. Gently warm the mixture until the cranberries soften and become slightly syrupy/glazed - about 5-10 minutes. In another small pan, heat the butter over low heat until it melts and begins to brown - about 4 minutes.
- Add the cranberries and butter to the brussels sprouts; mix gently to combine. Season to taste with salt and pepper.
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