{"id":218,"date":"2012-11-18T03:55:00","date_gmt":"2012-11-18T03:55:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2012\/11\/18\/roasted-brussels-sprouts-with-cranberries-and-balsamic-vinegar-reduction\/"},"modified":"2025-05-26T16:26:12","modified_gmt":"2025-05-26T20:26:12","slug":"roasted-brussels-sprouts-with-cranberries-and-balsamic-vinegar-reduction","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2012\/11\/18\/roasted-brussels-sprouts-with-cranberries-and-balsamic-vinegar-reduction\/","title":{"rendered":"Roasted Brussels Sprouts with Cranberries & Balsamic Reduction"},"content":{"rendered":"\n
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These roasted Brussels sprouts with dried cranberries and balsamic reduction are a vibrant, delicious side dish perfect for your Thanksgiving table or any holiday meal. Made with simple ingredients like fresh Brussels sprouts, tart cranberries, and a little olive oil, this easy side dish is flavorful and requires little effort.<\/p>\n\n\n\n

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Even if you’re not a fan of Brussels sprouts, the sweet cranberries, tangy balsamic glaze, and crispy caramelized edges might win you over \u2014it’s that good. It\u2019s a perfect addition to both holiday dinners and cozy weeknight meals.<\/p>\n\n\n

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As a member of the Amazon Affiliate Program<\/a> and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n<\/div><\/div><\/div>\n\n\n\t\t\t\t

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  1. Ingredients<\/a>
  2. How to Roast Brussels Sprouts with Cranberries<\/a>
  3. Frequently Asked Questions<\/a>
  4. More Side Dishes for your Holiday Table<\/a>
  5. Roasted Brussels Sprouts with Cranberries and Balsamic Vinegar Reduction<\/a>
  6. The Beauty of Brussels Sprouts<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\n\n\n
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    Ingredients<\/strong><\/h2>\n\n\n\n

    To make this perfect holiday side dish, you\u2019ll need:
    – Fresh Brussels sprouts
    – Dried cranberries
    – Olive oil
    – Coarse sea salt
    – Black pepper
    –     Homemade balsamic vinegar reduction <\/a>or a store-bought balsamic glaze.<\/p>\n\n\n\n

    \"Halved<\/figure>\n<\/div><\/div>\n\n\n\n
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    How to Roast Brussels Sprouts with Cranberries<\/h2>\n\n\n\n

    Prep the Brussels sprouts<\/strong>. Trim the stem ends, remove any outer leaves, and slice them in half. If some are very small, leave them whole.<\/p>\n\n\n\n

    Toss with olive oil and seasoning<\/strong>. Coat the sprouts with olive oil, salt, and freshly ground black pepper in a large bowl or baking sheet.<\/p>\n\n\n\n

    Roast<\/strong>. Arrange them cut side down on an aluminum foil or parchment paper\u2013lined baking sheet or large sheet pan. Roast in a hot oven (preheated to 400\u00b0F (200\u00b0C)) until golden brown and crispy on the edges \u2014 about 25 to 30 minutes. Stir halfway through.<\/p>\n\n\n\n

    Add cranberries<\/strong>. Scatter the dried cranberries over the Brussels sprouts and combine in a bowl.<\/p>\n\n\n\n

    Serve with balsamic reduction<\/strong>. Drizzle with a thick balsamic glaze just before serving.SaveSave<\/span><\/p>\n<\/div><\/div>\n\n\n

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    The Beauty of Brussels Sprouts<\/em><\/h2>\n\n\n\n

    know Brussels sprouts have a lot of detractors. But I\u2019ve always loved them. At first, I thought it was because they looked like tiny cabbages \u2014 so cute and miniature. But deep down, I know I\u2019ve also loved them because of their name. Brussels sprouts. Isn\u2019t that name just cool and intriguing? Did they come from Brussels, the capital of Belgium? And if not, why are they called that? <\/em><\/p>\n\n\n\n

    I did my homework, and their name comes from Brussels! These little green buds have been grown in the region around Brussels since at least the 13th century. The name “Brussels sprouts” pays homage to where they were first widely cultivated. So when you serve them at your Thanksgiving table, you bring a little Belgian history to your holiday feast.<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"A<\/figure>\n\n\n\n
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    Frequently Asked Questions<\/strong><\/h2>\n\n\n
    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tCan I make this ahead of time?<\/strong><\/span><\/div>

    Yes. Roast the Brussels sprouts up to a day in advance and store them in an airtight container in the fridge. Reheat in a hot oven to crisp them before serving, then add the cranberries and balsamic glaze.<\/p><\/div><\/div>

    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWhat\u2019s the best way to get Brussels sprouts extra crispy?<\/strong><\/span><\/div>

    Use a large sheet pan, don\u2019t overcrowd, place the sprouts cut side down, and bake in a fully preheated oven.<\/p><\/div><\/div>

    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tWhat are some variations I can try?<\/strong><\/span><\/div>

    – Add chopped pecans or earthy walnuts during the last 5 minutes of baking.
    – Add goat cheese or feta crumbles.
    – Mix in orange zest and maple syrup, instead of the balsamic reduction.
    – Add crispy bacon or pancetta for an extra kick of flavor.<\/p><\/div><\/div>

    \t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\n\t\t\t\t\t\t\t<\/span>\n\t\t\tHow should I store leftovers?<\/strong><\/span><\/div>

    Any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture. I don\u2019t recommend freezing them.<\/p><\/div><\/div><\/div><\/div><\/div>\n\n\n\n

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    More Side Dishes for your Holiday Table<\/h2>\n\n\n\n

    The following are the yummiest side dishes for your holiday gatherings:<\/p>\n\n\n\n