Description
Elevate your holiday table with these caramelized Brussels sprouts drizzled with a sweet and tangy cranberry pear glaze.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup fresh cranberries
- 1 ripe pear, diced
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- Pomegranate seeds and chopped nuts for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
- Roast in the oven for about 20 minutes until caramelized and tender.
- While the Brussels sprouts are roasting, prepare the cranberry pear glaze. In a saucepan, combine cranberries, diced pears, and balsamic vinegar.
- Simmer the mixture over medium heat until the cranberries burst and the sauce thickens, about 10-15 minutes.
- Once the Brussels sprouts are done, drizzle the glaze over them and toss to coat.
- Garnish with pomegranate seeds or nuts if desired, and serve warm.
Notes
For a vegan option, substitute honey with maple syrup in the glaze.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg