E&C Holiday Cookbook 2021

Roasted Brussel Sprouts Ingredients: Brussel Sprouts (whole or halved) Salt & Pepper Olive Oil

1/3 cup Balsamic Vinegar 1/3 cup white sugar Dried cranberries (craisins)

Instructions :

1. Any amount of fresh trimmed brussel sprouts, whole or halved, depending how large 2. Toss the sprouts in a large bowl with olive oil, salt and pepper. Use just enough olive oil so they are well coated.

3. Spread out onto a large backing sheet with low sides

4. Roast for approximately 30 minutes at 400 degrees (check them towards the end, the size and density of the sprouts will impact time needed) 5. While the sprouts are in the oven, put ½ cup balsamic vinegar and 1/3 cup white sugar in a small sauce pan. Heat to a simmer, stirring frequently to watch it doesn’t burn. Simmer for approximately 10 minutes. The longer it cooks the thicker it will be when it cools. Getting the right timing for the consistency you want at room temperature can take some practice. OR – Costco carries Nonni’s balsamic glaze in a bottle. It’s very good and always the right consistency! 6. To serve – drizzle balsamic glaze over roasted brussel sprouts and top with dried cranberries (Craisins) This is to taste and you will almost always have extra glaze unless you are making a very large batch of sprouts. You can prepare a whole serving dish this way or keep the glaze and craisins on the side for your guests to add as they want. (I prefer the second option, because leftover sprouts with glaze get soggy)

Carol Barnett

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