Recipe: Caramelized Brussels Sprouts with Cranberries
Whether a Brussels sprouts connoisseur or a self-proclaimed skeptic, this recipe’s 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. Roughly three ounces of Brussels sprouts provide 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 fabulous flavors and fun facts have sparked your culinary interest!
Caramelized Brussels Sprouts with Cranberries
- 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
- Preheat oven to 425˚F. Prepare a large, foil-lined baking sheet.
- Cut Brussels sprouts in half, lengthwise. Add to large bowl.
- In smaller bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, green onions, garlic, salt, pepper, and optional red pepper flakes. Combine well.
- Pour balsamic mixture over Brussels sprouts. Stir gently to coat well.
- Spread Brussels sprouts evenly on baking sheet. Top with dried cranberries. Place in 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.
- 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