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Popular Recipes Roasted Brussels Sprouts with Cranberries

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Roasted Brussels Sprouts with Cranberries

"A hearty dish of roasted Brussels sprouts with all the delicious works: cranberries, roasted garlic, and prosciutto. Perfect for Thanksgiving or paired with chicken, pork, salmon, wild rice, or couscous."

Ingredients :

  • 1 bulb garlic
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/3 cup diced prosciutto
  • 1/3 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
  • 3 tablespoons olive oil
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions :

Prep : 20M Cook : 4M Ready in : 1H20M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
  • Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
  • Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
  • Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
  • Bake in the preheated oven until sprouts are browned, about 30 minutes.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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