If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida
Ingredients
- 3 pounds fresh Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup balsamic vinegar
- 1/2 cup sugar
- 1 cup dried cranberries
- 1/2 cup sliced almonds, toasted
Directions
- Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 30-35 minutes, stirring occasionally.
- In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer uncovered until syrupy, 15-20 minutes, stirring occasionally.
- To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.
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