Roasted Brussels Sprouts with Cranberry Glaze
Roasted Brussels Sprouts with Cranberry Glaze. Simple roasted Brussels sprouts are taken to another flavor level with a cranberry glaze that’s a little bit tart, a little bit sweet along with cinnamon and nutmeg, brings all the flavors of fall.
Never eat boiled brussels sprouts again! Roasting them with olive oil, salt and pepper brings out a toasty, sweetness to this once feared vegetable. And I can’t even talk about the crispy leaves. The glaze is added while roasting that slightly caramelizes.
It may seem unusual, but there is soy sauce in this glaze. Soy sauce is a great way to add salt with that ‘umami’ rich flavor. It does not taste like an Asian sauce, it has all the holiday flavors and you don’t even notice the soy sauce.
If you use low sodium soy sauce, you can add salt to taste otherwise, you may not need it. Just adjust according to your taste.
A perfect side dish for Thanksgiving, Christmas, Sunday dinner or anytime you cook a roast chicken, beef, pork, or lamb.
As a child I was never a lover of Brussels sprouts. No matter how hard she tried, my mother could never get me to eat, well, not just Brussels sprouts but any type of vegetable. That’s not that unusual for a any child, I suppose. But now that I’m an adult and I discovered roasting them, they are now my favorite seasonal vegetable. It’s amazing how that worked out.
Even when there is no holiday, I like to serve this Brussels sprouts recipe alongside my easy Sage Rubbed Pork Tenderloin. Check out the recipes below for roast turkey and herb roasted beef tenderloin.
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5 Comments on “Roasted Brussels Sprouts with Cranberry Glaze”
Looking forward to trying your recipe although I have a quick question: Your description says olive oil yet ingredient list says vegetable oil, which is better to use?
I used to use olive oil but it can get smoky so I switched it to vegetable oil and that works better. Enjoy!
LOVE roasted Brussels sprouts and this is how I cook them too! Way better than boiled!
That’s great Ian, I do prefer them roasted. Thank you for visiting 🙂
I discovered quite by chance that it is possible to roast brussels sprout – I was being lazy that day and trying to avoid having to use a pan. So I put them into the baking dish with whatever else I was cooking that day and gave it a try. Worked although the final result for that first batch was a touch on the dry side. Well enough to try again. Then I used a little more oil to get perfect results. These days brussels go into either the oven or the steamer. All depends what else is being cooked for that meal