Roasted Brussels Sprouts With Cranberries Recipes

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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



Roasted Brussels Sprouts with Cranberries & Almonds image

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.

3 pounds fresh Brussels sprouts, trimmed and halved
1/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup balsamic vinegar
1/2 cup sugar
1 cup dried cranberries
1/2 cup sliced almonds, toasted

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



Brussels Sprouts with Balsamic and Cranberries image

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.

3 pounds Brussels sprouts
1/2 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries

THE BEST ROASTED BRUSSELS SPROUTS

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6



The Best Roasted Brussels Sprouts image

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
  • Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
  • Meanwhile, place another rimmed baking sheet in the oven to preheat.
  • Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
  • Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
  • Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

4 slices crusty, bakery-style white bread (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds Brussels sprouts
1/4 cup olive oil

MAPLE-ROASTED BRUSSELS SPROUTS WITH APPLES AND CRANBERRIES

Always a hit and much-requested recipe. I suggest you double the recipe 'cause everyone loves it! Have made a day ahead and marinated in fridge. Have found it best to add the apples, cranberries, and walnuts in the last 5 to 7 minutes.

Provided by JulieA

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 20m

Yield 6

Number Of Ingredients 8



Maple-Roasted Brussels Sprouts with Apples and Cranberries image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
  • Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 20.8 g, Fat 12.5 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 46.6 mg, Sugar 13 g

1 pound Brussels sprouts
1 large Granny Smith apple - peeled, cored, and diced
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
¼ cup dried cranberries, or more to taste
¼ cup roasted salted walnuts

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



Thyme-Roasted Brussels Sprouts with Fresh Cranberries image

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

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 tablespoon minced fresh thyme
salt and ground black pepper to taste
1 cup fresh cranberries
2 tablespoons pure maple syrup

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