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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

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