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Thanksgiving is in 8 days and you HAVE to add this Cranberry Glazed Roasted Brussel Sprouts to your menu!
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!
Cranberry Roasted Brussel Sprouts
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 the broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick. Add the mixture to a blender with the mustard and purée mixture in a blender until smooth.
- Pour the glaze over the roasted brussels sprouts and return to the oven for anther 10-15 minutes or until glaze has clung and coated the brussel sprouts.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Ok, I am ready to eat!
Wow, this looks so good! Do you think I could replace the fresh cranberries with dried ones? It’s all I have on hand
Hey there,
Sure, that would work. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Quick question–I’m assuming the broth and mustard go into the blender too? I’m making these tomorrow, so excited!
Opps! Sorry about that! I fixed the recipe, but yes they both go in the blender! Let me know of you have any questions!
Hope you love these!!
Yum! Delicious as always, Tieghan! Also in case others are wondering, my store didn’t have fresh cranberries so I used frozen and I couldn’t tell–still scrumptious 🙂
YAY! So happy you loved these!!
Thanks Erica!
Love the beautiful caramelization you got on the brussels srpouts. Beautiful recipe – thanks for sharing on Thursdays Treasures.
I never would have thought to pair cranberries and brussel sprouts.
I love brussels sprouts, and I’m always looking for new recipes. This one looks fabulous. Thanks for adding it to Foodie Friday!
Totally made these this Thanksgiving and they really are GOOD!
Awesome! So glad you like them! Thanks for reporting back!
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!
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!
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
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!
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!
these look gorgeous!! love brussel sprouts
I love brussel sprouts to! So yummy!
My husband just might want to make these!
I think he does, they a delicious!
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!
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!