I love this very festive recipe for roasted Brussels sprouts combined with dried cranberries and tossed with a flavorful balsamic vinegar reduction (from the recipe we shared yesterday!). The contrast in color, texture and flavor is amazing. They are the perfect side dish for the Thanksgiving table.


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Roasted Brussels sprouts with cranberries and balsamic vinegar reduction

Ingredients for 8 portions:
1 1/2 pounds Brussels sprout cut in halves
3 Tbs. of olive oil
Coarse sea salt
Fresh ground black pepper
1/2 cup dry cranberries
Balsamic vinegar reduction


  1. Preheat the oven to 375°F.
  2. Cover a baking sheet with aluminum foil.
  3. Arrange the Brussels sprouts in the sheet.
  4. Toss the Brussels sprouts with olive oil and sprinkle with salt and paper.
  5. Roast them for 25 minutes, until tender.
  6. In a bowl, combine the Brussels sprouts with the cranberries. Before serving, drizzle some balsamic vinegar reduction.

Image via Enriqueta Lemoine

See our previous menu items:

Thanksgiving Day Menu: Balsamic vinegar reduction

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Thanksgiving Day Menu: Deliciously moist gingerbread

Thanksgiving Day Menu: Luscious pumpkin pie with orange marmalade

Thanksgiving Day Menu: Rum-infused pecan pie

Thanksgiving Day Menu: Festive persimmon and pomegranate salad on a bed of arugula

Thanksgiving Day Menu: Roasted yams with pecans

Thanksgiving Day Menu: Garlicky mashed potatoes

Topics: thanksgiving day  thanksgiving day menu  menu  recipes