Best 3 Pioneer Womans Brussels Sprouts With Balsamic And Cranberries Recipes
**Pioneer Woman's Brussels Sprouts with Balsamic and Cranberries: A Delightful Medley of Sweet, Tangy, and Savory Flavors**
Prepare to tantalize your taste buds with Pioneer Woman's Brussels sprouts recipe, a culinary masterpiece that elevates this often-overlooked vegetable to a new level of deliciousness. Featuring a harmonious blend of roasted Brussels sprouts, tangy balsamic vinegar, and sweet dried cranberries, this dish is a symphony of flavors that will leave you craving more. Whether you're a Brussels sprouts enthusiast or a skeptic seeking to expand your culinary horizons, this recipe is sure to impress. Discover the perfect balance of sweet, sour, and savory as you explore the delectable layers of this dish. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the humble Brussels sprout in all its glory. In addition to the main recipe, this article offers variations to accommodate different dietary preferences and flavor profiles. From a bacon-infused rendition to a vegetarian-friendly version, there's a recipe here for every palate. Dive into the world of Brussels sprouts and uncover the endless possibilities of this versatile vegetable.
SPICY PARMESAN BRUSSELS SPROUTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
- Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.
BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- 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.
- 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.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
PIONEER WOMAN'S BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES
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! :)
Provided by Lizzymommy
Categories Vegetable
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
- Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Tips for Making the Best Brussels Sprouts with Balsamic and Cranberries:
- Choose fresh, firm Brussels sprouts. Look for sprouts that are bright green and tightly packed. Avoid any sprouts that are yellowed, wilted, or have brown spots.
- Trim the Brussels sprouts. Cut off the stem end of each sprout and remove any damaged or discolored leaves.
- Halve or quarter the Brussels sprouts. The size of the sprouts will depend on your personal preference. If you like them crispy, halve them. If you prefer them more tender, quarter them.
- Roast the Brussels sprouts. Toss the sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven at 400°F for 20-25 minutes, or until they are tender and slightly charred.
- Make the balsamic glaze. Combine balsamic vinegar, brown sugar, and Dijon mustard in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened.
- Add the cranberries and walnuts. Stir in dried cranberries and chopped walnuts to the roasted Brussels sprouts. Toss to coat.
- Drizzle with balsamic glaze. Pour the balsamic glaze over the Brussels sprouts and toss to coat.
- Serve immediately. Brussels sprouts are best served warm. They can be enjoyed as a side dish or a main course.
Conclusion:
This recipe for Brussels sprouts with balsamic and cranberries is a delicious and healthy way to enjoy this cruciferous vegetable. The combination of sweet, tangy, and nutty flavors is sure to please everyone at your table. Brussels sprouts are also a good source of vitamins, minerals, and fiber. So, next time you're looking for a healthy and flavorful side dish, give this recipe a try!
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