Pioneer Woman Brussels Sprouts with Balsamic and Cranberries

Pioneer Woman brussels sprouts with balsamic and cranberries are crispy roasted sprouts with a thick balsamic reduction and chewy dried cranberries, ready in 40 minutes. This easy make-ahead holiday side dish fits Thanksgiving, Christmas and Sunday dinner, and it feeds 12 people.

Roast the sprouts until they are deeply browned, because that crisp, caramelized edge is what balances the sweet, tangy glaze. Pull them early and they turn out pale and soft, so the balsamic has nothing to cling to.

Boiling the balsamic with sugar until it is thick and syrupy gives you a glaze that coats every sprout instead of running off into the pan. Spreading the sprouts across two baking sheets keeps them from steaming, so they brown instead of going mushy.

Pioneer Woman Brussels Sprouts with Balsamic and Cranberries

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

221

kcal

Crisp-edged roasted sprouts get tossed with a thick, glossy balsamic syrup and chewy cranberries. The glaze clings to every nook, so each bite is sweet, tangy and a little savory.

Ingredients

• 3 lb. brussels sprouts, trimmed and halved if large
  

• 1/2 c. olive oil
  

• 1 1/2 tsp. kosher salt
  

• 1 tsp. black pepper
  

• 1 c. balsamic vinegar
  

• 1/2 c. sugar
  

• 1 c. dried cranberries
  

Directions

• Roast the sprouts: Preheat the oven to 375°F, then divide 3 pounds trimmed brussels sprouts between 2 baking sheets. Toss them with 1/2 cup olive oil, 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper, then roast for 25 to 30 minutes until browned.
• Make the balsamic reduction: While the sprouts roast, combine 1 cup balsamic vinegar and 1/2 cup sugar in a small saucepan and bring to a boil. Reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes until very thick, which leaves you about 1 cup.
• Toss and serve: Drizzle the balsamic reduction over the roasted sprouts, then sprinkle 1 cup dried cranberries on top. Toss everything together and transfer it to a serving bowl.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use in place of the dried cranberries?

Dried cherries or chopped dried apricots give you the same chew and sweetness without adding extra liquid. Raisins work too if that is what you have, though they taste a little milder.

How do I store leftover balsamic brussels sprouts?

Keep leftovers in an airtight container in the fridge. Reheat them in a hot oven rather than the microwave, because the oven helps the edges crisp back up.

Can I get any of the prep done in advance?

You can trim and halve the sprouts a day ahead and keep them in the fridge. The balsamic reduction also holds overnight, so warm it gently before drizzling.

Can I use one baking sheet instead of two?

You can, but the sprouts will crowd and steam instead of browning. If you only have one pan, roast in two batches so every sprout gets room to caramelize.

Why are my brussels sprouts soggy instead of crispy?

Crowding the pan is the most common cause, since trapped steam keeps the sprouts from browning. Spread them in a single layer and roast until the edges are deeply golden.