Roasted Brussels Sprouts with Shallots and Cranberries

If you read my blog by now you know that I am obsessed with cranberries. As soon as these red jewels  come to market I start to cook and bake everything with cranberries. My family loves Brussels Sprouts with cranberries and I make this recipe for our Christmas dinner; the red cranberries are an added festive touch. Many grocery stores carry the petite Brussels Sprouts which I like to use as they are nice and tender. If you use the larger variety you will need to split them in half. Another favorite ingredient that I use regularly is fig balsamic vinegar; sweet and tangy perfect with Brussels Sprouts. Versatile Brussels Sprouts are so perfect roasted alone too!

  • 2 tablespoon butter
  • 2 small shallots, chopped (about 1⁄4 cup)
  • 2 teaspoons minced garlic (about 2 garlic cloves)
  • 3 tablespoons fig balsamic vinegar
  • 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoons black pepper
  • 1 cup fresh cranberries

Step 1

Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often for 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.

Step 2

Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Transfer to lightly greased 13 x 9-inch baking dish.  Roast Brussels sprouts in the preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.

Step 3

Microwave shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Add shallot mixture to Brussels sprouts.  Sprinkle evenly fresh cranberries, and bake at 400°F until heated thoroughly about 15 minutes. Let stand 10 minutes before serving.



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