Becca from Thrice The Spice here with a recipe that I was inspired to try after watching ‘The Pioneer Woman’ on Food Network online make a similar dish. One of the first recipes I posted on this blog was what my children affectionately refer to as “turtle shells” aka roasted Brussels Sprouts, and they’re a family favorite. In fact, last time I bought a bag at Sam’s Club my 5 year old son was hugging it and saying how excited he was. While I wouldn’t say that the kids are picky eaters anyway, roasted Brussels sprouts really are THAT good, and are one of the few vegetables actually in season right now.
The addition of raspberry balsamic sauce and dried cranberries make an already yummy dish a bit fancier even, and can add a nice bit of color, making them a great addition to your Easter Dinner! The sauce is super easy, and the way I modified the recipe takes the same amount of cooking time as the Brussels Sprouts, so it’s really not even any more difficult. I hope you’ll give this recipe a try! My recipe listed below is per pound of Brussels Sprouts, so you can do some simple, quick math, and easily make as many Brussels Sprouts as you need to feed your family or guests. Enjoy!
Roasted Brussels Sprouts with Raspberry Balsamic and Cranberries
1 pound fresh Brussels Sprouts, cut into halves length ways (like ‘turtle shells’)
olive oil, preferably in a mister
salt & pepper
1/2 cup raspberry balsamic vinegar (plain balsamic would be fine, but I’d highly recommend trying the raspberry!)
1/4 cup sugar (I use organic Demerara Sugar)
1/2 cup dried cranberries (like craisins)
Preheat oven to 450.
Place cut Brussels Sprouts onto large baking pan, and either spray generously or drizzle with olive oil. Sprinkle with salt and pepper.
Bake for 10 minutes.
Meanwhile, combine rasberry balsamic vinegar and sugar in small saucepan. Heat to boiling, reduce heat, and let simmer and reduce until brussel sprouts are finished baking, stirring occasionally.
Remove brussel sprouts from oven and use a wide spatula to turn them over. Return to the oven for another 5-10 minutes, or until they are nicely roasted, beginning to have dark brown spots & edges, as seen above. The total time should be 20 minutes or less, but will depend on the size of your brussels sprouts, amount of moisture in them, and type of baking pan you’re using. Just keep an eye on them, you’ll know when they’re done. Then, add brussels sprouts to serving dish; drizzle with raspberry balsamic reduction and top with dried cranberries. Serve immediately. Enjoy!