Brussels sprouts with cranberries are a delicious, easy to make dish perfect for the festive season. It consists of roasted sprouts and balsamic infused cranberries in syrup. Ready in just over 20 minutes!
Preheat the oven to 425 F/ 220 C/ fan 200 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside.Combine the cranberries with the balsamic vinegar, soy sauce and honey and stir thoroughly. Set aside.Trim the brussels sprouts by cutting off the woody ends and removing any loose leaves. Cut the sprouts in half through the base.
Combine the oil with the salt, pepper, onion and garlic granules. Place the trimmed and halved sprouts in a large bowl and pour over the oil mixture. Stir gently but thoroughly ensuring the sprouts are evenly coated (I like to use a pastry brush to do this).
Spread the sprouts on top of your baking sheet in a single layer cut side down.Roast in the centre of the oven for 15-18 minutes until fork tender and nicely browned on the cut side. Be careful not to overcook the sprouts or they might come out a little dry.
Approximately 10 minutes into roasting prepare the cranberry syrup. Pour the entire mixture into a pan and cook over a fairly high heat stirring all the time for a few minutes until thickened and reduced in volume. It should still be pourable.
Remove the brussels sprouts from the oven and add the cranberry mixture. Give a gentle stir and serve immediately.
Use medium or large brussels sprouts and halve them before roasting. If some of your sprouts are very small you can roast them whole.
Do NOT overcrowd the baking sheet so the brussels sprouts roast evenly.
Soak the cranberries in the balsamic mixture while the sprouts are in the oven so they rehydrate and become infused with flavour.
Try not to overcook the cranberry mixture as the syrup might simply disappear. However, if that happens you can still rectify it by adding a splash of balsamic. Add to to the sprouts while hot (it will set as it cools).
The balsamic cranberry mixture can be used with ANY roasted vegetables.
Best served immediately.
Leftover brussel sprouts with cranberries can be reheated in a little butter. They won't have the texture of freshly roasted sprouts, but they'll still taste nice.