Thanksgiving is in 8 days.
Like one week and a day, I am so excited! Thanksgiving is the start of the truly most wonderful time of the year!
Cheesy I know, but to me it really is. I love the holidays.
Our Thanksgiving table is usually extremely basic. Turkey, mashed potatoes, gravy, and rolls.
Yeah, I know. See there are a lot of picky boys in our house and well, they do not like green things. Well honestly the only vegetable they will eat are tomatoes……in sauce… on a pizza.
Pretty bad right? Well this year we are having brussel sprouts at Thanksgiving! And not just plain old steamed Brussel sprouts that everyone tries to feed their dog under the table, but not even their dog will eat them. Nope, we will be having roasted brussel sprouts doused with a cranberry and balsamic vinegar glaze!
OMG these are the best Brussel sprouts I have ever tasted. Seriously, this glaze is to die for and is chuck full of antioxidants. It is the perfect healthy side to go with all those delicious turkey, buttered mashed potatoes, and gravy! I mean come on we need something to balance out that meal!
Roasted brussel sprouts coated in a cranberry and balsamic glaze. A healthy Thanksgiving side.
Ingredients
- 1 tablespoons canola oil
- 1 small Shallot, chopped
- 1/2 cup Balsamic Vinegar
- 1/2 cup fresh cranberries
- 1 tablespoon Honey
- 1/2 teaspoon dried Thyme
- 1/4 cup chicken broth
- 1 tablespoon whole-grain Dijon mustard
- 1 1/2 pounds Brussel Sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil, salt and pepper.
- Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
- Well the brussel sprout roast make the glaze. Heat oil in a large saucepan over medium heat.
- Add shallots and sauté 6 minutes. Add Balsamic Vinegar. Increase heat to high and bring to a boil. Boil 5-8 minutes until balsamic vinegar is reduced to a thick syrup.
- Stir in cranberries, honey, and thyme.
- Reduce heat and cook 6 minutes, until cranberries start to break down. Add broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick. Purée mixture in a blender until smooth.
- Pour the glaze over the roasted brussel sprouts and return to the oven for anther 10-15 minutes or until glaze has clung and coated the brussel sprouts.
Ok, I am ready to eat!
Related Posts
I made a maple glazed version recently that were amazing. I will have to try adding the cranberries.
It’s time for Merry Merry Munchies 2012. I’d love for you to come link up and check out the giveaways. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-1-sugared-nuts.html
Thanks
Maple sounds delicious! I will check it out thanks!
These look wonderful! I might even be able to get my kids to eat them…. I’d love for you to share this at Tuesday’s Table for the Holidays – http://zentmrs.blogspot.com/2012/11/tuesdays-table-time-for-holidays.html
Let me know if you get your kids to try them! That would be awesome! I will com check out your link party!
My husband just might want to make these!
I think he does, they a delicious!
these look gorgeous!! love brussel sprouts
I love brussel sprouts to! So yummy!
I love this. You have such beautiful dishes every week!
Thank you for sharing this at Wednesday Extravaganza! Hope to see you there again this week
Thank you! That is so nice!
Finally – someone has found a way to make brussels sprouts edible! Pinning and definitely going to try this Thursday
Thanks for pinning! Let me know how they go over!
totally outside of the box with this one. I love brussells sprouts. please share at my cranberry party http://www.addhousewife.com/2012/11/iron-chef-mom-cranberries.html
I just bought brussel sprouts for the first time and this looks like the perfect recipe to try on them. Thanks for sharing at Creative Thursday
Michelle
Let me know how they turn out! I how you become a brussel sprout fan!
I already have Brussel Sprouts on hand to serve on Thursday, but I might have to venture out to the store to get some more cranberries because this looks divine! Thanks for linking up to my Pin Me Party! I’ve pinned this! Have a wonderful Thanksgiving!
Totally made these this Thanksgiving and they really are GOOD!
Awesome! So glad you like them! Thanks for reporting back!
I love brussels sprouts, and I’m always looking for new recipes. This one looks fabulous. Thanks for adding it to Foodie Friday!
I never would have thought to pair cranberries and brussel sprouts.
Love the beautiful caramelization you got on the brussels srpouts. Beautiful recipe – thanks for sharing on Thursdays Treasures.