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Brussels Sprouts with Balsamic Vineger and Cranberries Recipe

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This recipe for Brussels Sprouts with Balsamic Vineger and Cranberries is from Best-Loved Recipes of Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds Brussels Sprouts
1/2 cup Olive Oil
Salt And Pepper
1 cup Balsamic Vinegar
1/2 cup Sugar
1 cup Dried Cranberries
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
Serves 16
Preparation Time:
Preparation Time:
10 min. to prepare./Cook time: 30 min.
Personal Notes:
Personal Notes:
You can easily halve this recipe if you’d like! Then arrange them on two baking sheets (or one if you’re halving.)







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