Thanksgiving is almost here and if you remember some of my posts from last year (find them here, here & here), you’ll know that I like to stay as healthy as possible through the holidays while still being able to indulge. This year, my mom is hosting Thanksgiving and all I have to do is bring a side dish. While thinking of something to bring, I remembered how extremely busy I am and while I wanted my dish to be delicious, I also wanted it to be stress-free and fairly inexpensive.
My mom asked me if I could bring a vegetable side dish this year, and brussels sprouts immediately came to mind. Brussels are one of my favorites and since I already had some at home, I thought I would try some recipes out ahead of time. I came across this recipe and boy was I impressed. I knew it was the dish I’d bring to Thanksgiving after the first bite. The recipe itself took me about 40 minutes total, required very little work, and Gavin loved them – my job here was done. I must also mention that this dish is gluten free, dairy free & vegan (if you use this balsamic)!
Prep Time: 10 minutes | Cook Time: 30 minutes |Total Time: 40 minutes | Serves: 8
Preheat oven to 400 degrees.
Cut off the brown ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil. Pour them on two baking sheets and roast for 30-35 minutes, until crisp on the outside and tender on the inside.
Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until glaze is thick and syrupy, about 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with dried cranberries and serve immediately.
Images via Platings & Pairings