Roasted Brussels Sprouts With Balsamic Glaze

Nicely roasted.

Last month, while on vacation, I chanced upon The Pioneer Woman on television. If you don't know who she is, she is great blogger (and a very funny one) who writes extensively on food, recipes as well as snippets of her family and life on the ranch. I love her blog and her style of writing! :) 

As I was saying, she was preparing a holiday feast for her family and one of the dishes she made was roasted brussels sprouts with balsamic glaze. She made it look so easy and delicious that before long, I bought myself a bag of brussels sprouts just to try it.  

Roasted brussels sprouts by itself is already a lovely dish, with the vegetable caramelizing at the edges as it roasts. So, if you are looking for a shortcut, you can omit the glaze and the dried cranberries. But paired with the balsamic glaze, it does give it an extra oomph, making it a very suitable appetizer, with the right amount of acidity to further whet your appetite for the next course! :)

For this recipe, I used dried cherries because I don't have dried cranberries which was what the original recipe calls for. The cherries I had were quite tart so I would pair it with cranberries the next time instead because I believe that will lend itself a slightly sweeter flavor.

Roasted Brussels Sprouts With Balsamic Glaze (from The Pioneer Woman)

Ingredients
3 pounds Brussels Sprouts
1/2 cup Olive Oil 
Salt And Pepper
1 cup Balsamic Vinegar 
1/2 cup Sugar 
1 cup Dried Cranberries

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

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