Cranberry Glazed Roasted Brussels Sprouts

🥘 Ingredients

• Brussels sprouts 1 ½ lbs
• olive oil 3 Tbsp
• salt ¾ tsp
• pepper ½ tsp
• shallots 1 small
• Balsamic Vinegar ½ cup
• fresh cranberries ½ cup
• honey 1 Tbsp
• thyme ½ tsp
• vegetable broth ¼ cup
• Dijon mustard 1 Tbsp

1. 1

   Preheat oven to 400°F.
2. 2

   Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil , salt , and pepper .
3. 3

   Pour them on a sheet pan and roast for 30 minutes , until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
4. 4

   While the sprouts roast make the glaze. Heat oil in a large saucepan over medium heat. Add shallots and sauté 6 minutes . Add Balsamic Vinegar . Increase heat to high and bring to a boil. Boil 5 to 8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in fresh cranberries , honey , and thyme .
5. 5

   Reduce heat and cook 6 minutes , until cranberries start to break down. Add the vegetable broth and bring to a boil. Reduce heat and simmer 15 minutes , until thick. Add the mixture to a blender with the Dijon mustard and purée mixture in a blender until smooth.
6. 6

   Pour the glaze over the roasted Brussels sprouts and return to the oven for anther 10 to 15 minutes or until glaze has clung and coated the Brussels sprouts.