Brussels Sprouts get a bit of a bad rap. These ARE NOT your grandmother’s brussels sprouts. They’re roasted until nice a crunchy and then topped with tart cranberries and a sweet, balsamic reduction. My favorite part of the roasted brussels sprouts is the little leaves that fall off and get super browned and crispy, they’re almost like little potato chips! Plus, LOOK how pretty this dish is. I promise it tastes as good as it looks. Give it a chance at your holiday table. I have served it to kids and adults and everyone ends up loving this dish!
- DO NOT try to make the balsamic glaze ahead of time. Once reduced, it keeps getting thicker and thicker, eventually turning into a rock hard mass!
- Line your baking sheets with parchment paper or tin foil for easy clean up.