Roasted Brussels Sprouts with Cranberries Recipe -
Roasted Brussels Sprouts with Cranberries Recipe

Roasted Brussels Sprouts with Cranberries

Recipe by  

"A hearty dish of roasted Brussels sprouts with all the delicious works: cranberries, roasted garlic, and prosciutto. Perfect for Thanksgiving or paired with chicken, pork, salmon, wild rice, or couscous."

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Ingredients Edit and Save

Original recipe makes 4 serving Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
  3. Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
  4. Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
  5. Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
  6. Bake in the preheated oven until sprouts are browned, about 30 minutes.
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Reviews More Reviews

Dec 17, 2012

I thought this was close to a '5', has a nice, light taste, goes well with other dishes that don't overpower it, and has a good look to it. Seems, though that the sprouts don't get done as well as I'd like at this temp, so maybe next time I'll try it at something like 400 degrees, checking frequently to prevent charring the outer leaves.

Nov 21, 2013

OK, who would have thought my daughter would go for seconds on the Brussel Sprouts? Delicious!!!

Dec 25, 2013

I made this as a side dish to accompany a surf-and-turf dinner of filet mignon and lobster. Everyone at the table loved it. I will definitely make it again.

Apr 03, 2014

I made this with frozen and thawed Brussels sprouts, and that may have been a mistake. I think it would have been better with fresh because these turned out mushy. But the taste was very good, and I want to make again with fresh brussels sprouts.

Mar 18, 2014

One of my favorite recipes for brussel sprouts so far! I left out the garlic bulb step and it saved a lot of time. Instead I used a little garlic powder. I used bacon instead of prosciutto. Just cut and cooked before adding...about 4 slices. Also, I think I used slightly less balsamic than called for. Still, it turned out great. I'll definitely be making this again.

Jan 15, 2014

I'm a vegetarian so I would leave out the prosciutto

Jan 28, 2015

Tasty. To speed the roasting along, I separated the cloves and removed the papery skin but left the first layer of skin on. Cut off the root of each clove and Roasted in foil for 15-20 min with olive oil. They slid out of the skin easily. Perfection. I used 5 strips of maple smoked bacon (not a fan of prosciutto). I cooked the bacon and then cut it up and added per instructions. There was a touch too much juicy for me, I prefer my sprouts toasty so I roasted at 450 for 30 minutes.

Sep 12, 2014

OMG! I love Brussel Srpouts and this is by far one of the best I've made! I used some really good Balsamic Vinegar and the roasted garlic was amazing!


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 1703 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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