Cranberry Glazed Roasted Brussels Sprouts

🥘 Ingredients

• Balsamic Vinegar
  1/2 c
• Brussels sprouts
  1.5 lbs
• Dijon mustard
  1 Tbsp
• fresh cranberries
  1/2 c
• honey
  1 Tbsp
• olive oil
  3 Tbsp
• pepper
  1/2 tsp
• salt
  3/4 tsp
• shallots
  1 small
• thyme
  1/2 tsp
• vegetable broth
  4 tbsp

🍳 Cookware

• bowl
• sheet pan
• blender

1. 1

   Preheat oven to 400°F.
2. 2

   Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil , salt , and pepper .

   Brussels sprouts: 1.5 lbs, olive oil: 3 Tbsp, salt: 3/4 tsp, pepper: 1/2 tsp
3. 3

   Pour them on a sheet pan and roast for ⏱️ 30 minutes , until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
4. 4

   While the sprouts roast make the glaze. Heat oil in a large saucepan over medium heat. Add shallots and sauté ⏱️ 6 minutes . Add Balsamic Vinegar . Increase heat to high and bring to a boil. Boil 5 to ⏱️ 8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in fresh cranberries , honey , and thyme .

   shallots: 1 small, Balsamic Vinegar: 1/2 c, fresh cranberries: 1/2 c, honey: 1 Tbsp, thyme: 1/2 tsp
5. 5

   Reduce heat and cook ⏱️ 6 minutes , until cranberries start to break down. Add the vegetable broth and bring to a boil. Reduce heat and simmer ⏱️ 15 minutes , until thick. Add the mixture to a blender with the Dijon mustard and purée mixture in a blender until smooth.

   vegetable broth: 4 tbsp, Dijon mustard: 1 Tbsp
6. 6

   Pour the glaze over the roasted Brussels sprouts and return to the oven for anther 10 to ⏱️ 15 minutes or until glaze has clung and coated the Brussels sprouts.