Time: 45 min.
Complexity: easily
Servings: 10 - 12

Ree's balsamic vinaigrette and dried cranberries transform simple roasted Brussels sprouts into an elegant holiday side dish.

Ingredients:

• 1.5 kg Brussels sprouts
• 1/2 cup olive oil
• 1 cup of sugar
• 3/4 cup good-quality balsamic vinegar
• 1 cup dried cranberries

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Brussels sprouts, balsamic vinegar, cranberry

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Preparation:

Step 1
• Preheat oven to 190°C.
  
  Trim and clean the Brussels sprouts, then cut them in half. Place them on 2 baking sheets and toss with olive oil. Roast the sprouts until golden brown, 25 to 30 minutes.
Step 2
• Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and simmer until very thick.
Step 3
• Drizzle balsamic syrup over roasted Brussels sprouts, then sprinkle with dried cranberries.

Votes: 6