Roasted Brussels Sprouts with Cranberries and Balsamic Reduction

Roasted Brussels Sprouts with Cranberries and 

Balsamic Reduction

I absolutely love Brussels sprouts, I try to make them as often as possible.  Especially since Costco and Sam's Club started selling the 2lb bag of fresh ones for under $5.  Here is a recipe that my whole family loves.  I have adapted the recipe from here but made a healthy version completely cutting out the sugar.  Here is my version of Roasted Brussels Sprouts.

Start by trimming off the end of the Brussels sprout and cutting in half removing any of the tough outer leaves.

 

While you are trimming the sprouts, preheat your oven to 400 degrees F.  I like to use my cast iron pan for this.  Make sure your pan is oven safe if you do not have cast iron.  Once all sprouts are sliced, coat with olive oil, salt and pepper. Toss sprouts to make sure they are all coated.  Place in oven and roast 40-50 minutes stirring every 20 minutes until they are caramelized.

While the sprouts are roasting, put vinegar and agave syrup in a sauce pan and cook on medium low until it reduces by half and coats the back of a spoon.

When the sprouts are done roasting and still have a bite to them (not mushy), take out of the oven and pour vinegar reduction and toss sprouts.  Sprinkle with dried cranberries and toss again.

Ingredients

• 2lb fresh Brussels Sprouts
• 1 cup balsamic vinegar
• 1/4 cup agave syrup
• 1/3 cup dried cranberries
• salt and pepper to taste

Directions

 Preheat oven to 400 degrees F.  Trim off the end of the Brussels sprout and cutting in half removing any of the tough outer leaves.  Once all sprouts are sliced transfer to a heavy bottom pan, coat with olive oil, salt and pepper.  I like to use a cast iron pan for this, just make sure your pan is oven safe. Toss sprouts to make sure they are all coated.  Place in oven and roast 40-50 minutes stirring every 20 minutes until they are caramelized.  While the sprouts are roasting, put vinegar and agave syrup in a sauce pan and cook on medium low until it reduces by half and coats the back of a spoon.  When the sprouts are done roasting and still have a bite to them (not mushy), take out of the oven and pour vinegar reduction and toss sprouts.  Sprinkle with dried cranberries and toss again.  Enjoy