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Roasted Brussels Sprouts with Cranberries & Almonds

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
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    8 servings

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

Directions

  • 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 30-35 minutes or until tender, stirring occasionally.
  • In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally.
  • To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 284 calories, 10g fat (1g saturated fat), 0 cholesterol, 260mg sodium, 48g carbohydrate (34g sugars, 7g fiber), 6g protein.

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