ROASTED BRUSSELS SPROUTS WITH CRANBERRIES
A hearty dish of roasted Brussels sprouts with all the delicious works: cranberries, roasted garlic, and prosciutto. Perfect for Thanksgiving or paired with chicken, pork, salmon, wild rice, or couscous.
Provided by ingrid1031
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
- Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
- Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
- Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
- Bake in the preheated oven until sprouts are browned, about 30 minutes.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 25.6 g, Cholesterol 10.3 mg, Fat 21 g, Fiber 5.2 g, Protein 7.2 g, SaturatedFat 3.8 g, Sodium 1702.5 mg, Sugar 11.4 g
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Ataullah Afghan
[email protected]Overall, this was a great recipe. The Brussels sprouts were roasted perfectly and the cranberries added a nice tartness. I will definitely be making this dish again.
Brook Alison
[email protected]This dish was a little too sweet for my taste. I think I would have preferred it with less cranberries.
Alex Yajuk
[email protected]I'm not a big fan of Brussels sprouts, but I tried this recipe and I was pleasantly surprised. The cranberries and walnuts added a nice sweetness and crunch.
Jameelah Ahmad musawa
[email protected]These Brussels sprouts were so easy to make and they were a hit at my party! I will definitely be making them again.
Mr. Santto khan
[email protected]I roasted the Brussels sprouts for 25 minutes and they were perfect! I also added a drizzle of balsamic vinegar before serving.
Mathan Raj
[email protected]I'm allergic to cranberries, so I substituted dried cherries instead. They worked perfectly!
Gulhabib Chowan
[email protected]This dish was a great way to use up leftover cranberries from Thanksgiving. I also added some chopped pecans for extra crunch.
Bones
[email protected]Not a fan. The Brussels sprouts were too bitter for my taste.
Sheikh Ihsan Sheikh Ihsan
[email protected]These Brussels sprouts were delicious! I especially liked the crispy edges. I will definitely be making this dish again.
Abdul Mohe
[email protected]I followed the recipe exactly and the Brussels sprouts came out a little too roasted for my taste. Next time I will roast them for a shorter amount of time.
Matshidiso Montshi
[email protected]This dish was easy to make and turned out great! The Brussels sprouts were roasted to perfection and the cranberries added a pop of color and flavor.
Hey Mum
[email protected]I'm not a big fan of Brussels sprouts, but I tried this recipe and they were actually really good! The cranberries and walnuts added a nice flavor.
Mashalking22 Mashalking22
[email protected]These roasted Brussels sprouts with cranberries were a hit at our Thanksgiving dinner! They were perfectly roasted and the cranberries added a nice tartness. I will definitely be making this dish again.