Roasted Brussels Sprouts with Cranberry Glaze
Brussels sprouts are halved and seasoned simply with oil, salt and pepper until golden and crispy.
Ingredients
For the Brussels sprouts:
- 1 pound (453 grams) Brussels sprouts, trimmed, rinsed and cut in half
- ⅓ cup (78 ml) olive oil
- ¼ teaspoon salt
- Small pinch ground black pepper
For the glaze:
- ¼ cup (60 ml) cranberry juice, plus ½ teaspoon
- ¼ cup (60 ml) orange juice
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons honey
- Small pinch ground cinnamon
- Small pinch ground nutmeg
- Small pinch salt
- 1 teaspoon corn starch
Instructions
- Preheat oven to 425°F/220°C.
- Add the Brussels sprouts to a mixing bowl. Drizzle with oil, salt and pepper. Mix well.
- Arrange the Brussels onto a large baking sheet in an even layer, cut-side down. Roast for 20 minutes.
- While they roast, to a saucepan add ¼ cup cranberry juice, orange juice, soy sauce, honey, cinnamon, nutmeg and salt. Bring to a simmer.
- To a small mixing bowl add the corn starch and mix in the ½ teaspoon cranberry juice until dissolved. Whisk into the glaze and simmer until thickened.
- Remove the Brussels sprouts from the oven and brush with the glaze. Return back to the oven for 10-15 more minutes until they are tender.
- Remove from the oven transfer to a serving dish. Drizzle with more glaze.
Video
Notes
Nutrition
Serving: 1 | Calories: 205kcal | Carbohydrates: 11g | Protein: 1g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 16g | Sodium: 496mg | Sugar: 9g