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Roasted Brussels Sprouts with Cranberries & Almonds

4.8 | 5 Reviews
Total Time:Prep: 10 min. Bake: 30 min.

Recipe by Claudia Lamascolo, Melbourne, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 13, 2022

If Brussels sprouts taste bitter to you, roast them for a gentle sweetness that goes with cranberries and almonds. This side dish won us over. —Claudia Lamascolo, Melbourne, Florida

TEST KITCHEN APPROVED

Roasted Brussels Sprouts with Cranberries & Almonds

4.8 | 5 Reviews Add your review
Yield:8 servings
Prep:10 min
Cook:30 min
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Ingredients

  • 3 pounds fresh Brussels sprouts, trimmed and halved
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds, toasted
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Directions

  1. Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 30-35 minutes, stirring occasionally.
  2. In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer uncovered until syrupy, 15-20 minutes, stirring occasionally.
  3. To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.

Nutrition Facts

3/4 cup: 284 calories, 10g fat (1g saturated fat), 0 cholesterol, 260mg sodium, 48g carbohydrate (34g sugars, 7g fiber), 6g protein.