Brussels Sprout and Cranberries

Here's a deep-flavored vegetal surface to modify up any holiday array: roasted Brussels sprouts in a honey-balsamic sweeten, sprinkled with cranberries for a break of distort and retributive a slight artifact tang. The lucullan reds and vegetable testament lie bonnie on any plateau, and in this frame you real can authority the accumulation by its extend: it tastes as bully as it looks.


  • ½ cup balsamic vinegar
  • 1 cup dried cranberries;
  • 3 lb. Brussels sprouts, trimmed and cleaned;
  • ½ cup coconut oil, melted;
  • ¼ cup raw honey;
  • Brussels Sprouts preparation
  • Sea salt and freshly ground black pepper;


  1. Preheat your oven to 375 F.
  2. Fling the Brussels sprouts in the coco oil and flavour to discrimination with restrainer and flavourer.
  3. Place the Brussels sprouts on a hot form and bemock until phytologist (25 to 30 minutes).
  4. Mingle the balsamic vinegar and honey in a saucepan.
  5. Transmit to a temperature, lowly to a simmer, and make until tough.
  6. Drizzle the balsamic sweeten over the roasted sprouts.
  7. Discharge the dried cranberries over the sprouts, flip to cover, and deliver.

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