Asian Roasted Brussels Sprouts with Cranberries

Coastal Living
Asian Roasted Brussels Sprouts with CranberriesRecipe
Photo: Luca Trovato
Makes 3 cups


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1 pound Brussels sprouts, halved
1 tablespoon canola oil
2 tablespoons sugar
2 tablespoons water
1/2 cup dried cranberries
2 tablespoons fish sauce
1 teaspoon Asian chili-garlic sauce
1 teaspoon canola oil


Prep: 10 Minutes
Bake: 30 Minutes
Cook: 5 Minutes
Stand: 10 Minutes
Total: 55 Minutes

1. Preheat oven to 425°. Place Brussels sprouts in a 15- x 10-inch jelly-roll pan; drizzle with 1 tablespoon oil, tossing to coat. Arrange sprouts on pan, cut sides down, and bake 30 minutes or until tender and browned.

2. Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes.

3. Whisk together fish sauce, chili-garlic sauce, and 1 teaspoon canola oil in a large bowl. Stir in cranberry mixture.

4. Add roasted Brussels sprouts to cranberry mixture, and toss to coat.

Created date

October 2011