Balsamic Brussels Sprouts with Cranberries
Ready for a new twist on a fall staple? Twin Cities food blogger greens & chocolate has reimagined the classic Brussels sprouts side dish with an easy-to-make recipe that is packed with flavor. It’s perfect for busy weeknights or as a memorable addition to a holiday feast.
This recipe for Balsamic Brussels Sprouts with Cranberries is not your typical roasted Brussels sprouts recipe. It’s absolutely packed with flavor, from the maple balsamic vinaigrette to the candied walnuts and dried cranberries. Trust me, even the most skeptical eater is going to devour these veggies!
The dressing for this dish is made with olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper; it’s simple, but flavorful. The Brussels sprouts are roasted until tender and a little crispy, and while they’re in the oven you’ll have time to make the candied walnuts. It’s a simple five-minute process that really makes this dish outstanding. You can also make the candied walnuts ahead of time.
To assemble this dish, toss the roasted Brussels sprouts with the candied walnuts and dried cranberries, and then drizzle it all with a balsamic glaze. You can certainly make your own glaze at home, but I like to have a bottle of store-bought balsamic glaze in my refrigerator at all times. Then I can drizzle as I please!
If you’re looking for a fun side dish for this week or for the upcoming holiday season, these Brussels sprouts will not disappoint!
Preparation time: 15 minutes
Cook time: 30 minutes
2 pounds Brussels sprouts, halved
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
½ cup dried cranberries
Balsamic glaze, for drizzling
For the candied walnuts:
1 tablespoon butter
2 tablespoons granulated sugar
½ cup walnuts, chopped
- Heat oven to 425 F.
- Add the Brussels sprouts to a large bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt and pepper.
- Drizzle the dressing over the Brussels sprouts and toss well to combine.
- Spread the Brussels sprouts evenly onto a large baking sheet.
- Bake for 20 to 25 minutes, until tender and a little crispy on the outside.
- While the Brussels sprouts are roasting, make the candied walnuts.
- In a medium saucepan over medium heat, melt the butter.
- Add the sugar and walnuts; stir to combine.
- Cook the walnuts for 5 minutes, stirring frequently to prevent them from burning.
- Immediately transfer the walnuts to parchment paper, separating them so they don’t stick together. Let cool.
- Once the Brussels sprouts have finished cooking, transfer them to a serving bowl.
- Add the candied walnuts and dried cranberries; drizzle with balsamic glaze.
Serve and enjoy!