Sunday, December 23, 2012

Brussels Sprouts with Cranberries and a Balsamic Reduction

Yes, it's Brussels with an S.
I recently discovered the correct spelling!

 I'm making these for Christmas dinner.

3 lbs. of Brussels Sprouts
1/2 C Olive Oil
1 C dried Cranberries
Salt and Pepper

Trim the sprouts and cut the larger ones in half.
Arrange in a single layer in a Roasting Pan, drizzle with the oil.
Roast them for 30 minutes at 375 degrees.

Balsamic Reduction Syrup:

2 C Balsamic Vinegar:
Bring to a boil over medium low heat in a small saucepan
Cook for 10 - 20 minutes until it looks like a thick glaze
Remove to a bowl or a Salad Dressing Cruet
Cool completely

Drizzle the reduction over the sprouts, sprinkle on the Cranberries, Toss and Serve!

Peace in the Kitchen!

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