Brussels Sprouts with Cranberries & Candied Jalapeños | Recipe

Salad from Brussels sprouts with dried cranberries under balsamic sauce

Brussels Sprouts are the trendy vegetable right now, and for good reason. Take this veggie to the next step with dried cranberries, a sweet balsamic glaze, and candied jalapeños in this magnificent recipe. It’s a delicious, healthy side dish to any meal, bringing the sweet and heat to the table.

Brussels Sprouts with Cranberries and Candied Jalapeños

Recipe by Gardenuity

Servings

servings

Prep time

minutes

Cooking time

minutes

This restaurant-worthy recipe is a unique and delicious way to elevate your roasted vegetable side dish. Extraordinarily simple to make with big flavor results, this recipe is a tasty transformation of a beloved veggie.

Ingredients

3 pounds of brussels sprouts
½ cup olive oil
½ cup sugar
¾ cup balsamic vinegar
1 cup dried cranberries
¼ cup candied jalapeño peppers

Directions

Preheat the oven to 375° F.
Cut the brussel sprouts in half and trim. Arrange on a baking sheet and toss with the olive oil.
Roast until brown — about 30 minutes.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, reduce the heat, and cook until thick
Drizzle the balsamic reduction over the roasted sprouts. Sprinkle on the dried cranberries and jalapeños to finish.