Recipe: Caramelized Brussels Sprouts with Cranberries
Whether you’re a Brussels sprouts connoisseur or a self-proclaimed skeptic, these caramelized Brussels sprouts with cranberries combination of sweet, savory, and tangy flavors offers a taste that will pique nearly anyone’s interest! These little powerhouses contain zeaxanthin, a phytonutrient considered vital for eye health. Another impressive consideration is that roughly three ounces of Brussels sprouts provides four times more vitamin C than an orange! So, if you’ve sworn them off due to a past experience or simply never prepared your own at home, we hope these fun facts and fabulous flavors have sparked your culinary interest!
Caramelized Brussels Sprouts with Cranberries
Serves 4
Ingredients:
- 1 lb Brussels sprouts, ends trimmed
- 1/4 C olive oil
- 1/4 C balsamic vinegar
- 1 Tbsp stone-ground Dijon mustard
- 2 Tbsp honey
- 3 green onions, finely sliced
- 3 cloves garlic, minced (or 4-6 tsp minced garlic from a jar)
- Salt and pepper, to taste
- A pinch of red pepper flake (optional)
- 1/4 C dried cranberries
Directions:
- Preheat the oven to 425˚F. Prepare a large, foil-lined baking sheet.
- Cut the Brussels sprouts in half, lengthwise. Add to a large bowl.
- In a smaller bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, green onions, garlic, salt, pepper, and optional red pepper flakes.
- Pour the balsamic mixture over the Brussels sprouts. Stir gently to coat well.
- Spread the Brussels sprouts evenly on a baking sheet. Top with dried cranberries. Place in the oven. Bake 25 minutes, or until lightly crisped and browned.
- Serve warm.
Tip: This serves as a great side dish for chicken, beef, pork, and salmon.
Swaps:
- For the honey: maple syrup or brown sugar
- For the dried cranberries: raisins, chopped pecans, or slivered almonds
- For the green onion: finely diced red onion, shallots, Vidalia onion, or omit
