Asian Roasted Brussels Sprouts with Cranberries |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 pound brussels sprouts, halved |
1 tablespoon canola oil |
2 tablespoons sugar |
2 tablespoons water |
1/2 cup dried cranberries |
2 tablespoons fish sauce |
1 teaspoon asian chili-garlic sauce |
1 teaspoon canola oil |
Directions:
1. Preheat oven to 425°. Place Brussels sprouts in a 15- x 10-inch jelly-roll pan; drizzle with 1 tablespoon oil, tossing to coat. Arrange sprouts on pan, cut sides down, and bake 30 minutes or until tender and browned.
2. Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes.
3. Whisk together fish sauce, chili-garlic sauce, and 1 teaspoon canola oil in a large bowl. Stir in cranberry mixture.
4. Add roasted Brussels sprouts to cranberry mixture, and toss to coat.
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