Roasted Brussels Sprouts With Cranberries Recipe

Name: Roasted Brussels Sprouts With Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb garlic; 2 tablespoons olive oil; 1 pound Brussels sprouts, trimmed and halved; 1/3 cup diced prosciutto; 1/3 cup sweetened dried cranberries (such as Ocean Spray(R) Craisins(R)); 3 tablespoons olive oil; 1/4 cup low-sodium chicken broth; 1/4 cup balsamic vinegar; kosher salt to taste; freshly ground black pepper to taste

Servings: persons

1 bulb garlic
2 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved
1/3 cup diced prosciutto
1/3 cup sweetened dried cranberries (such as Ocean Spray(R) Craisins(R))
3 tablespoons olive oil
1/4 cup low-sodium chicken broth
1/4 cup balsamic vinegar
kosher salt to taste
freshly ground black pepper to taste

1
Preheat oven to 350 degrees F (175 degrees C).
2
Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
3
Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
4
Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
5
Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
6
Bake in the preheated oven until sprouts are browned, about 30 minutes.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bulb garlic, 2 tablespoons olive oil, 1 pound Brussels sprouts, trimmed and halved, 1/3 cup diced prosciutto, and more.

Yes, Roasted Brussels Sprouts With Cranberries falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Brussels Sprouts With Cranberries

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