---
comments: true
tags:
  - holiday
  - side
---
# :leafy_green: Cranberry Glazed Roasted Brussels Sprouts

![Cranberry Glazed Roasted Brussels Sprouts][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 1.33 hours |

## :salt: Ingredients

- :leafy_green: 1.5 lbs Brussels sprouts
- :olive: 3 Tbsp olive oil
- :salt: 0.75 tsp salt
- :salt: 0.5 tsp pepper
- :onion: 1 small shallots
- :sake: 0.5 cup Balsamic Vinegar
- :grapes: 0.5 cup fresh cranberries
- :honey_pot: 1 Tbsp honey
- :herb: 0.5 tsp thyme
- :stew: 0.25 cup vegetable broth
- :hotdog: 1 Tbsp Dijon mustard

## :cooking: Cookware

- 1 bowl
- 1 sheet pan
- 1 blender

## :pencil: Instructions

### Step 1

Preheat oven to 400°F.

### Step 2

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them
in half. Mix them in a bowl with the olive oil, salt, and pepper.

### Step 3

Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan
from time to time to brown the sprouts evenly.

### Step 4

While the sprouts roast make the glaze. Heat oil in a large saucepan over medium heat. Add shallots and sauté 6
minutes. Add Balsamic Vinegar. Increase heat to high and bring to a boil. Boil 5 to 8 minutes until balsamic vinegar is
reduced to a thick syrup. Stir in fresh cranberries, honey, and thyme.

### Step 5

Reduce heat and cook 6 minutes, until cranberries start to break down. Add the vegetable broth and bring to a boil.
Reduce heat and simmer 15 minutes, until thick. Add the mixture to a blender with the Dijon mustard and purée mixture
in a blender until smooth.

### Step 6

Pour the glaze over the roasted Brussels sprouts and return to the oven for anther 10 to 15 minutes or until glaze has
clung and coated the Brussels sprouts.

## :link: Source

- <https://www.halfbakedharvest.com/cranberry-glazed-roasted-brussel-sprouts/>

[1]: <../assets/images/cranberry-glazed-roasted-brussels-sprouts.jpg>