Roasted Brussels Sprouts with Cranraisin in a Balsamic Glaze

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Everyone I know is always looking for ways to enhance the simplicity of a bowl of steamed or roasted brussel sprouts.  This recipe answers that call brilliantly. Roasted Brussels Sprouts with Cranraisin in a Balsamic glaze. Both the brussel sprout prep and the balsamic glaze can be made ahead of time. For the sprouts, place all ingredients in a large sealed container until ready to roast. I LOVED this dish….let us know what you think!
Roasted Brussels Sprouts with Cranberries in a Balsamic glaze

Ingredients:Brussel Sprouts:

  • 1/2 lb brussel sprouts, cleaned stems trimmed, cut in half lengthwise
  • 1 Teaspoon sea salt
  • 1/2 teaspoon fresh black pepper
  • 2 heaping tablespoons of crushed Rosemary
  • 1/4 cup of olive oil
  • 1/3 cup of dried cranberries, Craisins, or golden raisins

Balsamic Glaze:

  • bottle of balsamic vinegar 16 oz
  • 1/2 cup dry red wine
  • 2 tablespoons brown sugar

Directions:

Balsamic Glaze:

  1. simmer on low until reduces to a thick creamy consistency
  2. it will get thicker once it cools
  3. about an hour

Brussel Sprouts:

  1. Preheat oven to 500 degrees F (or you can choose to broil the sprouts)
  2. Mix all ingredients in a large bowl, tossing together to coat sprouts
  3. Place in a roasting pan in the oven, cooking for 15 minutes, occasionally stirring, being careful not to burn
  4. Place the brussel sprouts on a serving platter, drizzle with balsamic glaze
  5. Serve immediately