Vegetarian > Side > Roasted Vegetables > Brussel Sprouts

Roasted Brussels Sprouts with Cranberries Recipe

Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Special equipment needed:
- Baking sheet
- Parchment paper

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the Brussels sprouts, dried cranberries, olive oil, balsamic vinegar, honey, salt, and black pepper. Toss until the Brussels sprouts are evenly coated.
4. Spread the Brussels sprouts and cranberries in a single layer on the prepared baking sheet.
5. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and lightly browned.
6. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
4 servings

Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 22g
Fiber: 5g
Protein: 4g

Substitutions for ingredients:
- Dried cranberries can be substituted with fresh cranberries or raisins.
- Balsamic vinegar can be substituted with apple cider vinegar or red wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.

Variations:
- Add chopped pecans or walnuts for extra crunch.
- Add crumbled feta or goat cheese for a creamy touch.
- Add sliced onions or garlic for extra flavor.

Tips and tricks:
- Make sure to trim the Brussels sprouts and cut them in half for even roasting.
- Toss the Brussels sprouts and cranberries in the dressing until they are evenly coated.
- Stir the Brussels sprouts halfway through cooking to ensure even browning.
- Serve immediately for the best texture and flavor.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the roasted Brussels sprouts and cranberries in a large bowl or on a platter.

Garnishes:
Garnish with chopped fresh parsley or thyme.

Pairings:
This dish pairs well with roasted chicken, grilled steak, or baked salmon.

Suggested side dishes:
Serve with mashed sweet potatoes, quinoa, or brown rice.

Troubleshooting advice:
- If the Brussels sprouts are not browning evenly, stir them more frequently during cooking.
- If the Brussels sprouts are too dry, add a little more olive oil or balsamic vinegar.

Food safety advice:
- Make sure to wash the Brussels sprouts thoroughly before trimming and halving them.
- Store leftovers promptly in the refrigerator.

Food history:
Brussels sprouts are a member of the cabbage family and are believed to have originated in Belgium in the 16th century.

Flavor profiles:
This dish has a sweet and tangy flavor from the cranberries and balsamic vinegar, with a slight bitterness from the Brussels sprouts.

Serving suggestions:
Serve as a side dish for a holiday meal or as a healthy weeknight dinner.

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Taste: Savory, Tangy, Sweet, Nutty