Asian Roasted Brussels Sprouts with Cranberries

Photo: Luca Trovato

Yield: Makes 3 cups
Total:
Recipe from Coastal Living

More From Coastal Living

Recipe Time

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


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

Preparation

  1. 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. 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. 3. Whisk together fish sauce, chili-garlic sauce, and 1 teaspoon canola oil in a large bowl. Stir in cranberry mixture.
  4. 4. Add roasted Brussels sprouts to cranberry mixture, and toss to coat.
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