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Asian Roasted Brussels Sprouts with Cranberries

Photo: Luca Trovato
Prep time 10 mins
Bake time 30 mins
Cook time 5 mins
Stand time 10 mins
Total time 55 mins
Yield Makes 3 cups

Ingredients

  • 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

How to Make It

  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.