Old Violet’s Christmas Table Roasted Brussels Sprouts with Balsamic Cranberries

Name: Old Violet’s Christmas Table Roasted Brussels Sprouts with Balsamic Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: International
Ingredients: 900 g Brussels sprouts; 2 tablespoons olive oil; ¾ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; 150 g fresh or frozen cranberries; 2 tablespoons balsamic vinegar; 2 tablespoons maple syrup; 2 tablespoons water; ¼ cup toasted pecans, roughly chopped; 2 small rosemary sprigs, for festive garnish

🍗 Roast 🥕 Side dish 🎄 Christmas

Golden-edged Brussels sprouts topped with glossy balsamic cranberries make a festive centerpiece-worthy side for the Christmas table.

15 min prep30 min cookEasy6 servings

Ingredients

900 g Brussels sprouts→

2 tablespoons olive oil→

¾ teaspoon fine salt→

¼ teaspoon freshly ground black pepper→

150 g fresh or frozen cranberries→

2 tablespoons balsamic vinegar→make it yourself

2 tablespoons maple syrup→make it yourself

2 tablespoons water→

¼ cup toasted pecans, roughly chopped→

2 small rosemary sprigs, for festive garnish→

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Method

Preheat the oven to 220°C.

Trim the ends from the Brussels sprouts.

Halve the Brussels sprouts lengthwise.

Toss the sprouts with olive oil, salt, and pepper in a large bowl.

Arrange the sprouts cut-side down on a baking sheet.

Roast the sprouts for 25–30 minutes, until browned and tender.

Combine the cranberries, balsamic vinegar, maple syrup, and water in a small saucepan.

Bring the cranberry mixture to a gentle simmer over medium heat.

Cook the cranberries for 8–10 minutes, stirring occasionally, until glossy and some have burst.

Transfer the roasted sprouts to a serving platter.

Spoon the balsamic cranberries over the sprouts.

Scatter the pecans over the platter.

Garnish with rosemary sprigs and serve warm.

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