Wednesday, November 14, 2012

Brussels Sprouts Roasted with Cranberries Balsamic Vinegar and VIDEO

One of my very favorite ways to serve brussel sprouts, a vegetable that really doesn't get enough attention. There are so many wonderful ways to serve them.
These are sweet tender and very tender.

3 pounds of cleaned brussels sprouts
1/2 cup extra virgin olive oil
salt, pepper and garlic powder
1 cup good grade balsamic vinegar (used 18 year aged)
1/2 cup sugar
1 cup dried cranberries
Optional: Toasted slivered almonds
Roast the cleaned sprouts on a oil sprayed cookie sheet tossed in olive oil, sprinkle lightly with salt, pepper and garlic powder.

                Roast in a hot 400 degree over for around 35 minutes till soft and nicely browned.

In a small pan add the sugar and vinegar. Boil on high, then reduce heat to medium for around 15 to 20 minutes until very thick.
Toss sprouts with balsamic mixture and top with cranberries, and almonds.  Serve immediately.

+claudia lamascolo  Author
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