Pioneer Woman's Brussels Sprouts With Balsamic and Cranberries |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From her Xmas episode, these simple roasted brussels sprouts are dressed with a delicious balsamic syrup and sprinkled with dried cranberries for a taste sure to win over any sprout-haters and a festive color palette. Like Ree, this year, I'll be making these brussels sprouts because *I* like 'em! :) Ingredients:
3 lbs brussels sprouts |
1/2 cup olive oil |
1 cup balsamic vinegar |
3/4 cup sugar |
1 cup dried cranberries |
Directions:
1. Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
2. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
3. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
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