We were at a holiday gathering a year and a half ago with friends, and one was putting together this sprout dish that just smelled INSANE. While normal, non-pregnant people were having seconds or thirds of things like turkey, mashed potatoes, or pie, I was popping those little suckers into my mouth like candy.
Well, as with the PB & J Obsession with my first-born, I fully expected this newfound taste for sprouts to go away after the baby was born. It hasn't. In fact, I reallyreallyreally want to make some!
So when I saw this recipe, all rational thoughts flew out of my head, I knew I had to make them. Now!
Balsamic Glazed Brussels Sprouts
Recipe from Ree Drummond
3 lbs (ish) fresh brussels sprouts
Extra virgin olive oil
1 cup balsamic vinegar
3/4 cup sugar
A handful or two of dried cranberries
1. Preheat the oven to 375 degrees F.
Aren't they cute?! |
I could fit these easily on one large baking sheet, but you may need two. |
3. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick. Psst! You won't quite be able to tell how thick this is while it's bubbling away. I recommend letting it reduce by about half; I think this took about 15 minutes? I'll be honest though that I was not watching the clock. As it cools it will get thicker.
4. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
Sweet. Festive. Fabulous. |
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