Monday, March 19, 2012

Roasted Brussels Sprouts and Cranberries with a Balsamic Vinegar Reduction.

Hated Brussels sprouts.
Then got old and figured out
Brussels sprouts are yum.

~Brussels Sprouts Haiku
by eclaires

Is your mouth watering just from the title? No? You hate Brussels sprouts, you say? Well, really, I still urge you to try this recipe.

Roasting is my favorite way to cook vegetables. Toss any vegetable with a little olive oil, salt, and pepper and then roast and you've hooked me. Roasting brings out such a rich earthy flavor.

I found this particular recipe on Pinterest and modified it for a smaller portion on Saturday night. I only wish I had more Brussels sprouts now so I could make more. So delicious!

Roasted Brussels Sprouts with Balsamic Vinegar Reduction Topped with Dried Cranberries
(adapted from Pioneer Woman's blog)

1 pound Brussels sprouts
1/8 cup Olive Oil
Salt and Pepper
1/4 cup Balsamic Vinegar
1/8 cup Sugar
1/4 cup Dried Cranberries

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Put Brussels sprouts in a mixing bowl. Toss with olive oil, salt, and pepper. Arrange on a baking sheet covered in tin foil, for easy clean up, and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.


by Kimberlee St. Clair said...

Last night I had a fabulous treat with reduced balsamic too! Little cherry tomatoes, cut in half, add a little fresh basil, mozzarella cheese, and toss with the balsamic yummy. You've almost convinced me to buy brussel sprouts...almost.

Anonymous said...

Your haiku is the best!