Thursday, December 29, 2011

Roasted Brussel Sprouts with Cranberries and Balsamic Vinegar


Note:  
Amazing!  In the Babble food blog voting you all have moved me from #197 to #27.  We are in the last weeks of voting.  If you enjoy "Snippets" will you   Click here or on the side link to the right.



 Thank You!







Honestly, I'm craving anything green right now.  The holiday indulgences are marvelous but they can only leave one feeling sluggish, sugar saturated,  and downright unhealthy.





The last of the fall season is making its way through Texas and we finally link arms with the rest of the country and usher in the winter season.  


It's time for healthy soups and all sort of vegetable dishes to counteract the abundance of sugary sweets enjoyed in December.


Roasted Brussel Sprouts are one of my favorite vegetables.  I can't say, however, that their flavor is shared by three other members of this family (I'll leave off their names...for benevolence sake...you know)




I was popping around the blog world during the holidays and I couldn't help begin drooling when I landed on Pioneer Woman's "Roasted Brussel Sprouts with Balsamic Vinaigrette and Dried Cranberries"


Darn it.  I really like brussel sprouts but I can't win acceptance of them as a frequent side dish  when the odds are 1:3 in our house.  


I suspected that this recipe might add just enough sprout camouflage to tilt the scales, to bet the odds...to tickle their fancy.






It worked.  Score!  Yessssss!  I wonnnn!  


I mean, not that there was a competition or anything but the ratio of like:dislike factor see-sawed over in my favor.  {Insert victory dance}

Thank you Pioneer Woman...

I used this recipe as a side dish for my Christmas menu and I thought it paired so well with the Beef Wellington and potatoes.





The wonderful earthiness of the brussel sprouts paired with the sweet and tanginess of the balsamic reduction and the pop of the dried cranberries was the right combination to declare side dish victory!


Roasted Brussel Sprouts with Balsamic Vinaigrette Reduction and Dried Cranberries
(adapted from Pioneer Woman's blog)

  • 1 1/2 pounds Brussels Sprouts
  • 1/4 cup Olive Oil
  • Salt And Pepper
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Sugar
  • 1/2 cup Dried Cranberries


Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on a baking sheet and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375˚F 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.






13 comments:

  1. Mhmm these brussel sprouts look delicious (I'm that rare breed of teenager that actually likes them). I completely agree with you when you say that you want something green to eat right now; I've had more than my fair share of desserts this holiday. Hope your holidays are going well!

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  2. Printed and on it's way to our kitchen Sarah. Thank you!! I just love how you photograph food, amazing! You make it look so good. :)

    Jeanne xx

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  3. Oh yum! That looks wonderful~! I'm craving green too,...and my treadmill! I guess our bodies really do know what we need!

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  4. I have frozen ones in a bag and I can not get the people in the family eat no matter what I cover it with! I will try this and eat it by myself.
    By the way, would love to go shopping with you for food props:). You have great stuff. I was looking for a ceiling tin today. Is that a ceiling tile in your picture?

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  5. This is a great appetizer...I have just received a gift from my aunt from Italy (she lives a few minutes from Modena, the home of great balsamic vinegars and sauces)And this is just the dish to try out first and foremost. Did I mention I love brussel sprouts too? Thanks for sharing...

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  6. Such lovely photos! And this dish looks soo good! I love all things Brussels sprouts, especially when they're roasted.

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  7. I'm not a brussel sprout fan but have been itching to make some lately. May have something to do with with seeing Ree make them on her Christmas special! Yours look lovely!

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  8. I meet with the same resistance whenever serving brussel sprouts in this house. I love them..but - the nameless rest - would rather not. I'm going to have to give this recipe a try!!
    Wishing you a new year filled with creatitivity..and laughter..and light! All the best...

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  9. Cranberries! Genius. My new favorite Brussels companion is roasted grapes, so I can only imagine how good cranberries would be. What a great idea!

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  10. You know, they really are a cute little vegetable. But their adorableness does not tickle my taste buds. I wish I liked them, and we really did try to make them tasty at our table this Christmas... we shredded them and fried them up with bacon and garlic and oh, well.. many tasty things. But I could still taste that aftertaste. It's been there since I was little, and I don't think it's going anywhere.
    But hmmmmmm.... balsamic? and cranberries? That just might make them very tasty indeed! I might steal this recipe from you next Christmas and try ONE LAST TIME to find a way to enjoy them. :)

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  11. This dish looks wonderful! I love brussel sprouts!

    http://haymarket8.blogspot.com

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  12. Just made them and devoured them. Thank you for taking the time to share the recipe.

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  13. I don't know how I have missed your blog!!! I love food and am trying to get adventourous with my veggies. I would make crostini to go with this, sprinkle it with goat cheese, and use it as a SHOVEL to eat this!!!!!!

    I found you via pinterest and have pinned and credited your lovely photograph. I am doing chicken drumsticks with sprouts and potatoes and lemon and pancetta for dinner (er, all baked together) wish me luck with my veggie haters!

    I'll be back again, delighted I found you!!!

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How wonderful to hear from new friends...